Lactulose Formation via Thermal Isomerization of Lactose:
Lobry de Bruyn-Alberda van Ekenstein Transformation:
Under intense heat treatment (e.g., in in-bottle sterilized or UHT milk), lactose (4-O-$\beta$-D-galactopyranosyl-D-glucose) isomerizes into Lactulose (4-O-$\beta$-D-galactopyranosyl-D-fructose).
Physiological & Diagnostic Properties:
Non-digestible disaccharide utilized clinically as an osmotic laxative and hepatic encephalopathy therapeutic, and serves as an official chemical index of severe milk heat treatment.
Conclusion: Lactulose (Option 2).
Correct option: (2) Lactulose
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Inulin: A storage polysaccharide composed of linear chains of fructose units connected by $\beta(2\to 1)$ fructosyl-fructose glycosidic linkages, terminated with an $\alpha(1\to 2)$ D-glucose unit.
Chicory Root (Cichorium intybus): The primary commercial and industrial agronomic source of inulin, containing $15-20\%$ inulin by fresh weight with a high degree of polymerization (DP $2-60$). It is widely utilized in functional dairy products as a prebiotic dietary fiber and fat replacer.
Correct Option: Option 1 (Chicory root).
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