Isomerization of lactose to lactulose—study and comparison of three catalytic systems

Zokaee, Farzin; Kaghazchi, Tahereh; Zare, Abbas; Soleimani, Mansooreh

doi:10.1016/s0032-9592(01)00251-5

Cited by 102 publications

(74 citation statements)

References 7 publications

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“…Besides calcium hydroxide, other catalysts that have been used are sodium hydroxide, potassium hydroxide, sodium carbonate (Harr & Pluim, 1991;Deya & Takahashi, 1991;Dendene et al, 1994;Zokaee et al, 2002), sodium sulfite (Gasparotti, 1981), sodium aluminate, magnesium oxide (Wang et al, 2017), boric acid (Hicks & Parrish, 1980;Hicks et al, 1984), and organic alkaline reagents, such as tertiary amines (Parrish, 1970;Dendene et al, 1994;Zokaee et al, 2002). However, these catalysts provide low yields because some undesirable products are also formed during the process (Hicks & Parrish, 1980;Mizota et al, 1987).…”

Section: Chemical Methodsmentioning

confidence: 99%

“…Lactulose complexing reagents, e.g. sodium borate, minimize the secondary reactions, resulting in high yields of lactulose by shifting the equilibrium to favor lactulose formation, by its complexation with lactulose (Dendene et al, 1994;Zokaee et al, 2002).…”

Section: Chemical Methodsmentioning

confidence: 99%

“…However, the bioproduction of lactulose using enzymes is a great alternative to minimize the disadvantages of chemical syntheses, such as degradation of lactulose and some by-products of complicated separation and purification. These factors increase the price and decrease the yield (Carobbi & Innocenti, 1990;Zokaee et al, 2002;Silvério et al, 2016).…”

Section: Enzymatic Methodsmentioning

confidence: 99%

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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.

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Section: Chemical Methodsmentioning

confidence: 99%

Section: Chemical Methodsmentioning

confidence: 99%

Section: Enzymatic Methodsmentioning

confidence: 99%

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

et al. 2017

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“…Lactulose is currently produced by isomerization of lactose in an alkaline medium via the Lobry de Bruyn-Alberda van Ekenstein transformation (Aider and de Halleux, 2007;Zokaee et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Kinetic Analysis of Lactulose Production from Lactose in Subcritical Aqueous Ethanol

Soisangwan

Khuwijitjaru

Kobayashi

et al. 2017

FSTR

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Production of lactulose from lactose in subcritical aqueous ethanol was analyzed through a series of kinetic experiments. Assuming first-order reaction kinetics for both the reversible isomerization between lactose and lactulose and the hydrolysis of these disaccharides, the rate constants for these processes were estimated from our previous results (Soisangwan et al., in press) using the concentration−time integrals method. In subcritical water, the rate constants for the hydrolysis of lactose and lactulose to their constituent monosaccharides were found to be greater than the rate constant for the isomerization of lactose to lactulose. In subcritical aqueous ethanol, on the other hand, the rate constant for this isomerization reaction was found to be greater than the rate constants for both of the hydrolysis processes. The activation energies for the isomerization of lactose to lactulose and its reverse reaction were determined as 105 and 153 kJ/mol, respectively.

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“…Howerver, this method has several drawbacks, such as high level of lactulose degradation and a considerable amount of colored by-products that are difficult to separate. The required separation and purification steps to remove these by-products are costly and lead to low lactulose yields (Deya and Takahashi, 1991;Zokaee et al, 2002). Bioproduction of lactulose by enzymes is therefore adesirable strategy to overcome the disadvantage of lactulose production by chemical synthesis.…”

Section: Introductionmentioning

confidence: 99%

Factors affecting the production of lactulose by Lactobacillus acidophilus NRRL 4495 β-galactosidase and its biological activity

Hashem¹,

Ismail²,

Helmy³

et al. 2013

MJM

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Aim: Production of lactulose and other oligosaccharides by Lactobacillus acidophilus NRRL 4495 β-galactosidase and their biological activity. Methodology and Results:The transgalactosylation activity of Lactobacillus acidophilus NRRL 4495 β-galactosidase was investigated under different conditions for synthesis of lactulose and oligosaccharides. The synthesis was optimized with respect to pH; time; enzyme concentration and substrates ratio (lactose: fructose). Maximum production for lactulose was found to be 25 g/L at pH 6.6 with 40: 20% (w/v) lactose to fructose, respectively and enzyme concentration 4 IU/mL after 7 h. With respect to the other oligosaccharides the maximum yield (19 .68 g/L) was obtained under the same conditions but with enzyme concentration 2 IU/mL and after 10 h. As a new pharmaceutical application the produced lactulose and oligosaccharide and their sulfated derivative were found to have fibrinolytic activity, but they failed to act as anticoagulant. Conclusion significance and impact of study: the research leads to increase the production of lactulose and other oligosaccharides with a significant yield and discovered a new pharmaceutical application for all the products.

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Isomerization of lactose to lactulose—study and comparison of three catalytic systems

Cited by 102 publications

References 7 publications

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

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

Kinetic Analysis of Lactulose Production from Lactose in Subcritical Aqueous Ethanol

Factors affecting the production of lactulose by Lactobacillus acidophilus NRRL 4495 β-galactosidase and its biological activity

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