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Bahlawan R, Karboune S, Liu L, Sahyoun AM. Investigation of biocatalytic production of lactosucrose and fructooligosaccharides using levansucrases and dairy by-products as starting materials. Enzyme Microb Technol 2023; 169:110279. [PMID: 37321016 DOI: 10.1016/j.enzmictec.2023.110279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 05/28/2023] [Accepted: 06/05/2023] [Indexed: 06/17/2023]
Abstract
Selected levansucrases (LSs) were investigated for their ability to catalyze the transfructosylation of lactose/sucrose into lactosucrose and fructooligosaccharides (FOSs). Additionally, dairy by-products, including whey permeate (WP) and milk permeate (MP), were assessed for their effectiveness as lactose sources. LSs from Gluconobacter oxydans (LS1), Vibrio natriegens (LS2), Novosphingobium aromaticivorans (LS3), and Burkholderia graminis (LS4) were utilized in three transfructosylation reactions that combined sucrose with either lactose, WP, or MP. All LSs demonstrated a higher transfructosylation activity than hydrolytic one, except for V. natriegens LS2 in the presence of sucrose and MP/sucrose. Furthermore, the bioconversion efficiency of lactose/sucrose into lactosucrose and FOSs exhibited varying time courses and end-product profiles. Both the acceptor specificity of LS and the thermodynamic equilibrium of its reaction modulated the end-product profile. V. natriegens LS2 resulted in the highest lactosucrose production of 328 and 251 g/L with lactose/sucrose and WP/sucrose, respectively. Our results revealed the potential of LS-catalyzed transfructosylation for the biocatalytic production of both lactosucrose and FOSs from abundant biomasses.
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Affiliation(s)
- Rami Bahlawan
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
| | - Lan Liu
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada
| | - Amal M Sahyoun
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada
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2
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Momen S, Aider M. Production of highly soluble and functional whey/canola proteins through complexation using alkaline electro-activation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Wang L, Jiao B, Shen Y, Du R, Yuan Q, Wang J. Co-Immobilization of Lactase and Glucose Isomerase on the Novel g-C 3N 4/CF Composite Carrier for Lactulose Production. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:4290. [PMID: 36500913 PMCID: PMC9738431 DOI: 10.3390/nano12234290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/27/2022] [Accepted: 11/29/2022] [Indexed: 06/17/2023]
Abstract
The g-C3N4/CF composite carrier was prepared by ultrasound-assisted maceration and high-temperature calcination. The enzyme immobilization using the g-C3N4/CF as the novel carrier to immobilize lactase and glucose isomerase was enhanced for lactulose production. The carbon fiber (CF) was mixed with melamine powder in the mass ratio of 1:8. The g-C3N4/CF composite carrier was obtained by calcination at 550 °C for 3 h. After the analysis of characteristics, the g-C3N4/CF was successfully composited with the carbon nitride and CF, displaying the improvement of co-immobilization efficiency with the positive effects on the stability of the enzyme. The immobilization efficiency of the co-immobilized enzyme was 37% by the novel carrier of g-C3N4/CF, with the enzyme activity of 13.89 U g-1 at 60 °C. The relative activities of co-immobilized enzymes maintained much more steadily at the wider pH and higher temperature than those of the free dual enzymes, respectively. In the multi-batches of lactulose production, the relative conversion rates in enzymes co-immobilized by the composite carrier were higher than that of the free enzymes during the first four batches, as well as maintaining about a 90% relative conversation rate after the sixth batch. This study provides a novel method for the application of g-C3N4/CF in the field of immobilizing enzymes for the production of lactulose.
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Affiliation(s)
- Le Wang
- National Engineering Laboratory for Wheat & Corn Further Processing, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Bingyu Jiao
- National Engineering Laboratory for Wheat & Corn Further Processing, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yan Shen
- National Engineering Laboratory for Wheat & Corn Further Processing, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Rong Du
- National Engineering Laboratory for Wheat & Corn Further Processing, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Qipeng Yuan
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, China
| | - Jinshui Wang
- National Engineering Laboratory for Wheat & Corn Further Processing, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
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Wang M, Wang L, Lyu X, Hua X, Goddard JM, Yang R. Lactulose production from lactose isomerization by chemo-catalysts and enzymes: Current status and future perspectives. Biotechnol Adv 2022; 60:108021. [PMID: 35901861 DOI: 10.1016/j.biotechadv.2022.108021] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 07/02/2022] [Accepted: 07/17/2022] [Indexed: 11/29/2022]
Abstract
Lactulose, a semisynthetic nondigestive disaccharide with versatile applications in the food and pharmaceutical industries, has received increasing interest due to its significant health-promoting effects. Currently, industrial lactulose production is exclusively carried out by chemical isomerization of lactose via the Lobry de Bruyn-Alberda van Ekenstein (LA) rearrangement, and much work has been directed toward improving the conversion efficiency in terms of lactulose yield and purity by using new chemo-catalysts and integrated catalytic-purification systems. Lactulose can also be produced by an enzymatic route offering a potentially greener alternative to chemo-catalysis with fewer side products. Compared to the controlled trans-galactosylation by β-galactosidase, directed isomerization of lactose with high isomerization efficiency catalyzed by the most efficient lactulose-producing enzyme, cellobiose 2-epimerase (CE), has gained much attention in recent decades. To further facilitate the industrial translation of CE-based lactulose biotransformation, numerous studies have been reported on improving biocatalytic performance through enzyme mediated molecular modification. This review summarizes recent developments in the chemical and enzymatic production of lactulose. Related catalytic mechanisms are also highlighted and described in detail. Emerging techniques that aimed at advancing lactulose production, such as the boronate affinity-based technique and molecular biological techniques, are reviewed. Finally, perspectives on challenges and opportunities in lactulose production and purification are also discussed.
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Affiliation(s)
- Mingming Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China; Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Lu Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Xiaomei Lyu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Xiao Hua
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
| | - Julie M Goddard
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
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Momen S, Alavi F, Aider M. Impact of alkaline electro-activation treatment on physicochemical and functional properties of sweet whey. Food Chem 2022; 373:131428. [PMID: 34710696 DOI: 10.1016/j.foodchem.2021.131428] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 10/06/2021] [Accepted: 10/17/2021] [Indexed: 12/22/2022]
Abstract
The impact of alkaline electro-activation (EA) on the protein solubility, foaming, and emulsifying characteristics of whey was investigated. EA caused protein aggregation and conjugation. At low electric current and holding time, proteins aggregation through disulfide bonds was observed, whereas increasing currents and holding times caused proteins to conjugate with sugars such as lactose, lactulose and galactose. The EA process improved the protein solubility at the pH range of 4.0-7.0. Compared to untreated whey, which produced micron-sized and unstable emulsions at pH 3, whey samples treated under 750 mA and 24-48 h holding time formed nano-sized and stable emulsions at this pH. Furthermore, although both untreated and EA-whey produced stable emulsions at pH 7, those emulsions prepared with EA-whey had smaller particle size and were more stable against droplet flocculation. EA-treated whey tended to generate foams with significantly higher overrun and stability. The present study demonstrated that EA can enhance the functionality of whey.
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Affiliation(s)
- Shima Momen
- Department of Food Sciences, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Farhad Alavi
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States
| | - Mohammed Aider
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada.
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6
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Comprehensive utilisation of electro-activated whey-based media in cell growth, metabolite production and aroma compounds synthesis using a starter culture originated from kefir grains. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105276] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Karim A, Aider M. Production of prebiotic lactulose through isomerisation of lactose as a part of integrated approach through whey and whey permeate complete valorisation: A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105249] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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8
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Karim A, Aider M. Bioconversion of electro-activated lactose, whey and whey permeate to produce single cell protein, ethanol, aroma volatiles, organic acids and fat by Kluyveromyces marxianus. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105334] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Shen TCD, Daniel SG, Patel S, Kaplan E, Phung L, Lemelle-Thomas K, Chau L, Herman L, Trisolini C, Stonelake A, Toal E, Khungar V, Bittinger K, Reddy KR, Wu GD. The Mucosally-Adherent Rectal Microbiota Contains Features Unique to Alcohol-Related Cirrhosis. Gut Microbes 2022; 13:1987781. [PMID: 34747331 PMCID: PMC8583005 DOI: 10.1080/19490976.2021.1987781] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
Most studies examining correlations between the gut microbiota and disease states focus on fecal samples due to ease of collection, yet there are distinct differences when compared to samples collected from the colonic mucosa. Although fecal microbiota has been reported to be altered in cirrhosis, correlation with mucosal microbiota characterized via rectal swab has not been previously described in this patient population. We conducted a cross-sectional analysis using 39 stool and 39 rectal swabs from adult patients with cirrhosis of different etiologies and performed shotgun metagenomic sequencing. Bacterial growth studies were performed with Escherichia coli. Two asaccharolytic bacterial taxa, Finegoldia magna and Porphyromonas asaccharolytica, were increased in rectal swabs relative to stool (FDR < 0.01). Genomic analysis of the microbiome revealed 58 genes and 16 pathways that differed between stool and rectal swabs (FDR < 0.05), where rectal swabs were enriched for pathways associated with protein synthesis and cellular proliferation but decreased in carbohydrate metabolism. Although no features in the fecal microbiome differentiated cirrhosis etiologies, the mucosal microbiome revealed decreased abundances of E. coli and Enterobacteriaceae in alcohol-related cirrhosis relative to non-alcohol related cirrhosis (FDR < 0.05). In vitro bacterial culture studies showed that physiological concentrations of ethanol and its oxidative metabolites inhibited E. coli growth in a pH- and concentration-dependent manner. Characterization of the mucosally associated gut microbiome via rectal swab revealed findings consistent with amino acid/nitrogen abundance versus carbohydrate limitation in the mucosal microenvironment as well as unique features of alcohol-related cirrhosis possibly consistent with the influence of host-derived metabolites on the composition of mucosally adherent microbiota.
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Affiliation(s)
- Ting-Chin David Shen
- Division of Gastroenterology and Hepatology, Department of Medicine, University of Pennsylvania Perelman School of Medicine, Philadelphia, Pennsylvania, USA,CONTACT Ting-Chin David Shen 906 BRB II/III, 421 Curie Blvd, Philadelphia, PA19104, USA
| | - Scott G. Daniel
- Division of Gastroenterology, Hepatology, and Nutrition, Children’s Hospital of Philadelphia, Philadelphia, Pennsylvania, USA
| | - Shivali Patel
- Division of Gastroenterology and Hepatology, Department of Medicine, University of Pennsylvania Perelman School of Medicine, Philadelphia, Pennsylvania, USA
| | - Emily Kaplan
- Division of Gastroenterology and Hepatology, Department of Medicine, University of Pennsylvania Perelman School of Medicine, Philadelphia, Pennsylvania, USA
| | - Lillian Phung
- Division of Gastroenterology and Hepatology, Department of Medicine, University of Pennsylvania Perelman School of Medicine, Philadelphia, Pennsylvania, USA
| | - Kaylin Lemelle-Thomas
- Division of Gastroenterology and Hepatology, Department of Medicine, University of Pennsylvania Perelman School of Medicine, Philadelphia, Pennsylvania, USA
| | - Lillian Chau
- Division of Gastroenterology and Hepatology, Department of Medicine, University of Pennsylvania Perelman School of Medicine, Philadelphia, Pennsylvania, USA
| | - Lindsay Herman
- Division of Gastroenterology and Hepatology, Department of Medicine, University of Pennsylvania Perelman School of Medicine, Philadelphia, Pennsylvania, USA
| | - Calvin Trisolini
- Division of Gastroenterology and Hepatology, Department of Medicine, University of Pennsylvania Perelman School of Medicine, Philadelphia, Pennsylvania, USA
| | - Aimee Stonelake
- Division of Gastroenterology and Hepatology, Department of Medicine, University of Pennsylvania Perelman School of Medicine, Philadelphia, Pennsylvania, USA
| | - Emily Toal
- Division of Gastroenterology and Hepatology, Department of Medicine, University of Pennsylvania Perelman School of Medicine, Philadelphia, Pennsylvania, USA
| | - Vandana Khungar
- Division of Gastroenterology and Hepatology, Department of Medicine, University of Pennsylvania Perelman School of Medicine, Philadelphia, Pennsylvania, USA
| | - Kyle Bittinger
- Division of Gastroenterology, Hepatology, and Nutrition, Children’s Hospital of Philadelphia, Philadelphia, Pennsylvania, USA
| | - K. Rajender Reddy
- Division of Gastroenterology and Hepatology, Department of Medicine, University of Pennsylvania Perelman School of Medicine, Philadelphia, Pennsylvania, USA
| | - Gary D. Wu
- Division of Gastroenterology and Hepatology, Department of Medicine, University of Pennsylvania Perelman School of Medicine, Philadelphia, Pennsylvania, USA,Gary Wu 915 BRB II/III, 421 Curie Blvd, Philadelphia, PA19104, USA
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10
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Schulz P, Rizvi SS. Hydrolysis of Lactose in Milk: Current Status and Future Products. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1983590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Patrick Schulz
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Syed S.H. Rizvi
- Department of Food Science, Cornell University, Ithaca, New York, USA
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Karim A, Aïder M. Contribution to the Process Development for Lactulose Production through Complete Valorization of Whey Permeate by Using Electro-Activation Technology Versus a Chemical Isomerization Process. ACS OMEGA 2020; 5:28831-28843. [PMID: 33195936 PMCID: PMC7659143 DOI: 10.1021/acsomega.0c04178] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Accepted: 10/19/2020] [Indexed: 06/11/2023]
Abstract
Whey permeate (WP) is a co-product of a cheese or casein production process that is regarded as an environmental pollutant because of its high organic load and is creating a major disposal problem for the dairy industry. However, it can be used as a suitable substrate to meet the increasing demand of producing a prebiotic lactulose through the isomerization of lactose present in the WP under adequate alkaline conditions. The goal of this study was to produce lactulose in situ of WP using electro-activation (EA) technology and compare the productivity of EA with conventional chemical isomerization at potassium hydroxide (KOH)-equivalent solution alkalinity in the feed medium. Electro-isomerization was conducted under different current intensities of 300, 600, and 900 mA for 60 min of EA with a 5 min sampling interval using 6, 12, and 18% (w/v) WP solutions. Chemical isomerization was carried out at the KOH-equivalent solution alkalinity to that measured in the EA solution at each 5 min interval using KOH powder as a catalyst. The outcomes of this study revealed that the production of lactulose using the EA approach was current intensity-, WP concentration-, and reaction time-dependent and produced the highest lactulose yield of 36.98% at 50 min of EA-time under 900 mA current intensity using 6% WP as a feed solution, whereas a maximum lactulose yield of 25.47% was achieved by the chemical isomerization at the solution alkalinity corresponding to that of the EA under 900 mA current intensity at 50 min in the 6% WP solution. Furthermore, a greater yield of lactulose was obtained using the EA technique for all reaction conditions compared to the chemical process at the equivalent solution alkalinity. Therefore, the results of this work suggest that the EA can be an emergent sustainable technology for achieving dual objectives of prebiotic lactulose production and concurrent valorization of WP using it as a feed medium.
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Affiliation(s)
- Ahasanul Karim
- Department
of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, Quebec G1V 0A6, Canada
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec G1V 0A6, Canada
| | - Mohammed Aïder
- Department
of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, Quebec G1V 0A6, Canada
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec G1V 0A6, Canada
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12
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Karim A, Aider M. Sustainable Valorization of Whey by Electroactivation Technology for In Situ Isomerization of Lactose into Lactulose: Comparison between Electroactivation and Chemical Processes at Equivalent Solution Alkalinity. ACS OMEGA 2020; 5:8380-8392. [PMID: 32309749 PMCID: PMC7161209 DOI: 10.1021/acsomega.0c00913] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Accepted: 03/25/2020] [Indexed: 06/11/2023]
Abstract
The demand for production of prebiotics at a commercial scale is rising due to the consumers' growing health awareness. Whey, a coproduct of the dairy industries, is a suitable feed medium to produce a prebiotic lactulose through the isomerization of lactose under alkaline conditions. The aim of the present study was to compare the isomerization of lactose into lactulose in situ of whey by using electroactivation technology with the chemical isomerization method using KOH as catalysis under equivalent solution alkalinity. Electroisomerization of lactose into lactulose was performed by using whey solutions of 7, 14, and 21% (w/v) dry matter under current intensities of 300, 600, and 900 mA, respectively, during 60 min with a sampling interval of 5 min. The conventional chemical method was carried out using KOH powder as catalyst at the alkalinity that corresponded to that measured in the electroactivated whey at each 5 min interval. The results showed that lactulose production was dependent on the whey concentration, current intensity, and EA time. The highest lactulose yield of 32% was achieved under a 900 mA current intensity at 60 min for a 7% whey solution. Thereafter, the EA conditions were compared to those of a conventional chemical isomerization process by maintaining similar alkalinity in the feed solutions. However, no lactulose was produced by the chemical process for the equivalent solution alkalinity as in the EA technique. These results were correlated with the solution pH, which reached the required values in a 7% whey solution with values of up to pH 11.50, whereas the maximum pH values that were obtained at higher whey concentrations were around 10-10.50, which was not enough to initiate the lactose isomerization reaction. The outcomes of this study suggest that EA is an efficient technology to produce lactulose using whey lactose.
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Affiliation(s)
- Ahasanul Karim
- Department
of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada
| | - Mohammed Aider
- Department
of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
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