Year 2017, Volume 3 , Issue 1, Pages 36 - 41 2017-01-01

LAKTULOZ ELDESİ VE TESPİT EDİLMESİNDE KULLANILAN YÖNTEMLER
PRODUCTION OF LACTULOSE AND METHODS USED TO DETERMINATION

Hatice Şanlıdere Aloğlu [1] , Harun Uran [2]


Laktuloz, laktozun izomerizasyonu sonucu oluşan bir disakkarit olup, çok değerli bir fonksiyonel maddedir. Teknolojik olarak öneminin yanı sıra laktulozun birçok fonksiyonel özelliği de bulunmaktadır. İnce bağırsak mukozasında herhangi bir değişikliğe uğramadan kalın bağırsağa geçerek öncelikle bifidobakterler gibi metabolizma için yararlı olan probiyotik bakteriler tarafından kullanılmakta ve bu bakterilerin gelişimini teşvik etmektedir. Ayrıca patojen bakterilere karşı probiyotik bakterilerin etkisinin laktuloz katkısı ile ciddi düzeyde desteklendiği pek çok araştırmada bildirilmektedir. Bu çalışmada laktulozun tespiti ve eldesinde kullanılan yöntemler ile çeşitli süt ürünlerinde laktuloz miktarlarına ilişkin bilgilere yer verilmiştir.

Lactulose is a disaccharide, which is occurred as a result of isomerization of lactose and a very valuable functional subtance. There are also several functional properties of lactulose as well as technological importance. It goes through the colon without any changes in the intestinal mucosa and used by probiotic bacteria such as bifidobacteria which are useful for metabolism. Also it encourages of these bacteria. In addition, it has been reported in many studies that lactulose has significant support effect on probiotics against pathogen bacteria. In this study, some informations are given about obtaining and determining methods of lactulose and also the amount of lactulose in various dairy products. 

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Subjects Science
Journal Section Articles
Authors

Author: Hatice Şanlıdere Aloğlu
Institution: KIRKLARELİ ÜNİVERSİTESİ
Country: Turkey


Author: Harun Uran
Institution: KIRKLARELİ ÜNİVERSİTESİ
Country: Turkey


Dates

Application Date : October 28, 2016
Acceptance Date : December 23, 2016
Publication Date : January 1, 2017

Bibtex @review { jfhs289874, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2017}, volume = {3}, pages = {36 - 41}, doi = {10.3153/JFHS17005}, title = {PRODUCTION OF LACTULOSE AND METHODS USED TO DETERMINATION}, key = {cite}, author = {Şanlıdere Aloğlu, Hatice and Uran, Harun} }
APA Şanlıdere Aloğlu, H , Uran, H . (2017). PRODUCTION OF LACTULOSE AND METHODS USED TO DETERMINATION . Food and Health , 3 (1) , 36-41 . DOI: 10.3153/JFHS17005
MLA Şanlıdere Aloğlu, H , Uran, H . "PRODUCTION OF LACTULOSE AND METHODS USED TO DETERMINATION" . Food and Health 3 (2017 ): 36-41 <http://jfhs.scientificwebjournals.com/en/pub/issue/27554/289874>
Chicago Şanlıdere Aloğlu, H , Uran, H . "PRODUCTION OF LACTULOSE AND METHODS USED TO DETERMINATION". Food and Health 3 (2017 ): 36-41
RIS TY - JOUR T1 - PRODUCTION OF LACTULOSE AND METHODS USED TO DETERMINATION AU - Hatice Şanlıdere Aloğlu , Harun Uran Y1 - 2017 PY - 2017 N1 - doi: 10.3153/JFHS17005 DO - 10.3153/JFHS17005 T2 - Food and Health JF - Journal JO - JOR SP - 36 EP - 41 VL - 3 IS - 1 SN - -2602-2834 M3 - doi: 10.3153/JFHS17005 UR - https://doi.org/10.3153/JFHS17005 Y2 - 2016 ER -
EndNote %0 Food and Health PRODUCTION OF LACTULOSE AND METHODS USED TO DETERMINATION %A Hatice Şanlıdere Aloğlu , Harun Uran %T PRODUCTION OF LACTULOSE AND METHODS USED TO DETERMINATION %D 2017 %J Food and Health %P -2602-2834 %V 3 %N 1 %R doi: 10.3153/JFHS17005 %U 10.3153/JFHS17005
ISNAD Şanlıdere Aloğlu, Hatice , Uran, Harun . "PRODUCTION OF LACTULOSE AND METHODS USED TO DETERMINATION". Food and Health 3 / 1 (January 2017): 36-41 . https://doi.org/10.3153/JFHS17005
AMA Şanlıdere Aloğlu H , Uran H . PRODUCTION OF LACTULOSE AND METHODS USED TO DETERMINATION. Food Health. 2017; 3(1): 36-41.
Vancouver Şanlıdere Aloğlu H , Uran H . PRODUCTION OF LACTULOSE AND METHODS USED TO DETERMINATION. Food and Health. 2017; 3(1): 36-41.
IEEE H. Şanlıdere Aloğlu and H. Uran , "PRODUCTION OF LACTULOSE AND METHODS USED TO DETERMINATION", Food and Health, vol. 3, no. 1, pp. 36-41, Jan. 2017, doi:10.3153/JFHS17005