Kinetics of lactose isomerisation to lactulose in an alkaline medium

Dendene, K.; Guihard, L.; Nicolas, Stéphane; Bariou, B.

doi:10.1002/jctb.280610106

Cited by 29 publications

(9 citation statements)

References 8 publications

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“…Apart from this, the transformation of lactose into lactulose through the chemical-based processes typically resulted to a quick degradation of lactulose into galactose and tagatose along with some other acidic byproducts including isosaccharinic and formic acids, ,,− resulting in the dropping of pH in a feed medium. , In essence, in the conventional isomerization, the use of a high temperature in an alkaline medium triggers isomerization and degradation of lactose and lactulose into epilactose and galactose. , However, in this study, this phenomenon was not observed and, subsequently, only galactose was produced as a reaction byproduct.…”

Section: Resultsmentioning

confidence: 59%

Contribution to the Process Development for Lactulose Production through Complete Valorization of Whey Permeate by Using Electro-Activation Technology Versus a Chemical Isomerization Process

Karim

Aïder

2020

ACS Omega

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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. Electroisomerization 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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Section: Resultsmentioning

confidence: 59%

Contribution to the Process Development for Lactulose Production through Complete Valorization of Whey Permeate by Using Electro-Activation Technology Versus a Chemical Isomerization Process

Karim

Aïder

2020

ACS Omega

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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%

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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“…The large number of complex reagents such as aluminate and borate (Carobbi & Innocenti, 1990;Krumbbloz & Dorscheid, 1991;Zokaee et al, 2002), alkalies i.e. sodium hydroxide (De Haar & Plump, 1991;Deya & Takahashi, 1991;Dendene et al, 1994;Zokaee et al, 2002), magnesium oxide (Carobbi et al, 1985), tertiary amines (Parrish et al, 1980) have been used as a catalysts for the production of lactulose.…”

Section: Lactulosementioning

confidence: 98%

Biotechnological approaches for the production of prebiotics and their potential applications

Panesar

Kumari

Panesar

2012

Critical Reviews in Biotechnology

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Worldwide interest in prebiotics have been increasing extensively both as food ingredients and pharmacological supplements, since they have beneficial properties for human health. Prebiotics not only stimulate the growth of healthy bacteria such as bifidobacteria and lactobacilli in the gut but also increase the resistance towards pathogens. In addition to this, they also act as dietary fiber, an energy source for intestinal cells after converting to short-chain fatty acids, a stimulator of immune systems, sugar replacer etc. Moreover, due to heat resistant properties, they are able to maintain their intact form during the baking process and allow them to be incorporated into every day food products. Thus, they can be interesting and useful ingredients in the development of novel functional foods. This review provides comprehensive information about the different biotechnological techniques employed in the production of prebiotics and their potential applications in different areas.

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Kinetics of lactose isomerisation to lactulose in an alkaline medium

Cited by 29 publications

References 8 publications

Contribution to the Process Development for Lactulose Production through Complete Valorization of Whey Permeate by Using Electro-Activation Technology Versus a Chemical Isomerization Process

Contribution to the Process Development for Lactulose Production through Complete Valorization of Whey Permeate by Using Electro-Activation Technology Versus a Chemical Isomerization Process

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

Biotechnological approaches for the production of prebiotics and their potential applications

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