Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk

Trani, Antonio; Gambacorta, Giuseppe; Loizzo, Pasqua; Cassone, Angela; Fasciano, Cristina; Zambrini, Angelo Vittorio; Faccia, Michele

doi:10.1016/j.foodchem.2017.04.134

Cited by 69 publications

(31 citation statements)

References 19 publications

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“…Over all detectors coupled to HPLC, the refractive index detector (RID) is the most widely used for sugars because no fluorophore (fluorescence detector) or chromophore (UV detector) is necessary; in other words, no derivatization is required. The HPLC-RID was commonly used for the determination of lactose, lactulose, and some other monosaccharides in variety of dairy foods, for instance, milk [55][56][57][58], whey permeate [59], cheese [60], and also in some of the milk-based infant formulae [61][62][63].…”

Section: Liquid Chromatographymentioning

confidence: 99%

“…Ultra high performance chromatography coupled to mass spectrometry or tandem mass spectrometer (UHPLC-MS or MS/MS) is highly specific and sensitive if single-or multi-reaction monitoring is used. Trani et al [58] carried out a very interesting comparison of HPLC-RI, LC/MS-MS, and enzymatic assays for the analysis of residual lactose in lactose-free milk. The enzymatic methods as well as HPLC coupled to RI detector are not suitable for quantitative determination of residual lactose in lactose-free milk.…”

Section: Liquid Chromatographymentioning

confidence: 99%

See 1 more Smart Citation

Advances in Fractionation and Analysis of Milk Carbohydrates

Nagaraj¹,

Upadhyay²,

Nath³

et al. 2018

Technological Approaches for Novel Applications in Dairy Processing

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Lactose is a principal component of the milk obtained from the mammals. Milk also contains several other sugars such as monosaccharides and oligosaccharides in low concentrations. Lactose has reactive functional groups and can be converted to valuable food-grade derivatives for commercial applications through chemical and/or enzymatic reactions. Physical and chemical properties of carbohydrates determine the methods that can be used for their fractionation and purification. In this chapter, the advanced extraction techniques for fractionation and analytical methodologies applied for the determination of different carbohydrates of milk (lactose, lactulose, and oligosaccharides) are summarized.The main aim of this contribution is to provide the reader with a broad view on the recent fractionation and analytical techniques employed for the analysis of carbohydrates in dairy foods and their applications in food and pharmaceutical industry.

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Section: Liquid Chromatographymentioning

confidence: 99%

Section: Liquid Chromatographymentioning

confidence: 99%

Advances in Fractionation and Analysis of Milk Carbohydrates

Nagaraj¹,

Upadhyay²,

Nath³

et al. 2018

Technological Approaches for Novel Applications in Dairy Processing

View full text Add to dashboard Cite

show abstract

“…Os kits disponíveis no mercado não são totalmente adaptados para produtos com baixos níveis de lactose. Para as amostras com alto teor de galactose e/ou glicose em relação à baixas concentrações de lactose, é necessário o uso de procedimentos corretivos que estipulem a verdadeira concentração de lactose, gerando um aumento de possíveis erros analíticos (TRANI et al, 2017).…”

Section: Kits Enzimáticosunclassified

“…O índice crioscópico é muito empregado para estimar o grau de hidrólise da lactose (CZARNOBAY et al, 2017). Para detectar baixos níveis de lactose com maior precisão utiliza-se a croma tografia líquida de alta eficiência (HPLC) ou cromatografia de troca aniônica de alto desempenho com detecção amperométrica pulsada (HPAE-PAD) (PERATI et al, 2016;SCHEPPINGEN-VAN et al, 2017;TRANI et al, 2017).…”

Section: Introductionunclassified

Desafios tecnológicos na produção de produtos com baixo teor de lactose

Paiva¹,

Gomes²,

Santos³

et al. 2018

Revista do ILCT

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Lactose is the main sugar in milk, being hydrolyzed in glucose and galactose through the action of the enzyme lactase. Some individuals are deficient of this enzyme, therefore, they are intolerant to lactose. In order to attend the special needs of these consumers, the free lactose product market has been growing over the years. However, there are still a number of industrial limitations on the manufacture of these products. The manufacture of lactose-free powdered milk is a challenge for industry, due to the occurrence of problems such as adhesion to the equipment, generating low industrial yield. The most sensitive and effective methods for quantifying lactose are high cost, making it unfeasible to the industrial reality. Other techniques are time consuming and cannot distinguish carbohydrates individually. The thermal processes applied to these foods cause sensorial and nutritional damages, because the monosaccharide units of lactose are more reactive to the reaction of non-enzymatic browning. Furthermore, these products are more prone to proteolytic activity. It is necessary to optimize the manufacturing processes, aiming at reducing time and operating costs, as well as obtaining quality and safe products to the consumer.

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“…Kubica et al (2012) used HPLC-MS/MS (MS: Mass Spectrometry) to determine lactulose in human urine for studies involving intestinal permeability and upper digestive tract. In addition, Mass Spectrometry detector was also used as a comparative to other techniques in analyses for determination of lactulose and residual lactose in lactose-free milk samples by Trani et al (2017). Therefore, it is possible to use high performance liquid chromatography to monitor the isomerization reaction of lactose in lactulose, and to calculate the reaction yield.…”

Section: Quantification and Purification Of Lactulosementioning

confidence: 99%

Obtainment, quantification and use of lactulose as a functional food – a review

et al. 2017

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Whey (milk serum) is produced by the dairy industry during the manufacture of cheese. In addition to being a valuable source of functional and nutritional proteins, whey also presents almost all the lactose from the original whole milk. However, many industries still consider the whey as an effluent, which can cause serious environmental problems when not properly treated. Therefore, it is important to develop alternatives for the adequate use of whey. The lactose obtained from whey permeate can be converted into lactulose, a prebiotic which may be metabolized in the intestine by probiotic bacteria, such as Lactobacillus sp. and Bifidobacterium sp., through enzymatic isomerization or by using alkaline catalysts, with minimal secondary reactions and high yield. This manuscript provides information about various techniques used to produce lactulose, its purification and analysis, as well as its mechanisms of action and alternative applications in food products and medicines.Keywords: lactose isomerization; lactulose; prebiotics; reuse of industrial byproducts; whey permeate.Practical Application: Synthesizing and quantifying lactulose from whey permeate, and use in the dairy industry.

show abstract

Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk

Cited by 69 publications

References 19 publications

Advances in Fractionation and Analysis of Milk Carbohydrates

Advances in Fractionation and Analysis of Milk Carbohydrates

Desafios tecnológicos na produção de produtos com baixo teor de lactose

Obtainment, quantification and use of lactulose as a functional food – a review

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