Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate
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Date
2019-09-10
Open Access Location
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI (Basel, Switzerland)
Rights
(c) 2019 The Author/s
CC BY 4.0
CC BY 4.0
Abstract
Enzymatic hydrolysis of lactose is a crucial step to improve the efficiency and selectivity of membrane-based separations toward the recovery of milk oligosaccharides free from simple sugars. Response surface methodology was used to investigate the effects temperature (25.9 to 54.1 °C) and amount of enzyme (0.17 to 0.32% w/w) at 1, 2, and 4 h of reaction on the efficiency of lactose hydrolysis by Aspergillus oryzae β-galactosidase, preservation of major goat whey oligosaccharides, and on the de-novo formation of oligosaccharides. Lactose hydrolysis above 99% was achieved at 1, 2, and 4 h, not being significantly affected by temperature and amount of enzyme within the tested conditions. Formation of 4 Hexose (Hex) and 4 Hex 1 Hex and an increased de-novo formation of 2 Hex 1 N-Acetyl-Neuraminic Acid (NeuAc) and 2 Hex 1 N-Glycolylneuraminic acid (NeuGc) was observed in all treatments. Overall, processing conditions using temperatures ≤40 °C and enzyme concentration ≤0.25% resulted in higher preservation/formation of goat whey oligosaccharides.
Description
Keywords
goat milk oligosaccharides, lactose hydrolysis, mass spectrometry, processing, transgalactosylation, whey, β-galactosidase, Animals, Aspergillus oryzae, Goats, Hexoses, Hydrogen-Ion Concentration, Hydrolysis, Lactose, Milk, Models, Chemical, Neuraminic Acids, Oligosaccharides, Temperature, Whey, Whey Proteins, beta-Galactosidase
Citation
Thum C, Weinborn V, Barile D, C McNabb W, C Roy N, Maria Leite Nobrega de Moura Bell J. (2019). Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate.. Molecules. 24. 18. (pp. E3294-).