Production of glucose-galactose syrup and milk minerals from Greek yogurt acid whey

Lindsay, Mark J.; Molitor, M.; Goculdas, Tejas B.; Zhao, Jikai; Featherman, Jarryd R.; Li, Mengting; Miller, James B.; Avraamidou, Styliana; Rankin, Scott A.; Dumesic, James A.; Huber, George W.

doi:10.1039/d2gc02453e

Cited by 6 publications

(8 citation statements)

References 28 publications

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“…Lactose can be refined from whey permeate (e.g., Greek yogurt acid whey, milk whey, cheese whey, typically 3–12% lactose , ) after membrane filtration to remove whey proteins, and the dried permeate powder (typically 76–85% lactose, 2–7% protein, and 8–11% mineral salts) can be potentially utilized for the GOS production by the concentrated SA method. Further studies on the production process are required because the impurities in the feedstock might negatively affect the GOS yield/selectivity, e.g., Maillard reaction between proteins and sugars. , …”

Section: Resultsmentioning

confidence: 99%

“…Further studies on the production process are required because the impurities in the feedstock might negatively affect the GOS yield/selectivity, e.g., Maillard reaction between proteins and sugars. 46,47 Another important research question is how to effectively separate the GOS product from the acidic mixture on a large scale. For now, the neutralization method was used for the labscale separation of GOS.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

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Novel Galacto-oligosaccharides from Lactose: Chemical Synthesis, Structural Characterization, and in Vitro Assessment of Prebiotic Activity

Zeng,

Mohapatra,

et al. 2023

ACS Sustainable Chem. Eng.

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Lactose is an underutilized byproduct of the dairy industry. Galacto-oligosaccharides (GOS) are established prebiotics with health-promoting properties. This study demonstrates a facile and high-yield chemical process to synthesize GOS from lactose as potential prebiotics in which lactose is hydrolyzed into galactose and glucose first, and they then undergo glycosylation to GOS in concentrated sulfuric acid. A GOS yield of 96% was obtained from 50% (w/w) initial lactose loading in 76% H 2 SO 4 after reaction at 70 °C for 20 min, with 99% conversion of lactose and minimal side products (galactose, glucose, anhydrosugars, and sugar degradation products). The synthesized GOS were a mixture of di-, tri-, and tetrasaccharides (47%, 25%, and 16%, respectively) with a small portion of larger oligosaccharides (DP up to 6). Diverse glycosidic linkages including α/β-(1→6), α/β-(1→4), β-(1→3), α/β-(1→2), and α-(1→1) were identified between galactose and glucose units in the GOS. In vitro fermentation studies revealed that GOS promoted the growth of all tested Lactobacillus strains, with performance comparable to that of a commercial prebiotic GOS synthesized enzymatically.

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Section: Resultsmentioning

confidence: 99%

Section: ■ Results and Discussionmentioning

confidence: 99%

Novel Galacto-oligosaccharides from Lactose: Chemical Synthesis, Structural Characterization, and in Vitro Assessment of Prebiotic Activity

Zeng,

Mohapatra,

et al. 2023

ACS Sustainable Chem. Eng.

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“…The Code of Federal Regulations (CFR) Title 40 Part 405 specified the limitations on pH and BOD of cultured dairy effluents, and YAW does not meet these requirements [2,5]. Two common usages of YAW are to apply this effluent onto farmlands and to mix it into animal feed [6]. However, land applications of YAW can lead to a fluctuation of soil pH, which can negatively affect the growth of crops [6,7], and excessive intake of YAW by animals can result in digestive problems [6].…”

Section: Introductionmentioning

confidence: 99%

“…Two common usages of YAW are to apply this effluent onto farmlands and to mix it into animal feed [6]. However, land applications of YAW can lead to a fluctuation of soil pH, which can negatively affect the growth of crops [6,7], and excessive intake of YAW by animals can result in digestive problems [6].…”

Section: Introductionmentioning

confidence: 99%

“…For instance, fermentations of YAW have been researched as potential strategies to produce bioderived resources such as ethanol, galactose, lactobionic acid, galactooligosaccharides, and medium-chain carboxylic acids [8][9][10][11][12]. Processing unit operations, including membrane filtrations, have also been studied to convert YAW into whey proteins, milk minerals, and monosaccharide products [6,13]. The incorporation of YAW into food formulations has also been explored as a potential usage of this waste stream [14,15].…”

Section: Introductionmentioning

confidence: 99%

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Aerobic Cultivation of Mucor Species Enables the Deacidification of Yogurt Acid Whey and the Production of Fungal Oil

Fan

Flores

DeMarsh

et al. 2023

Foods

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As the Greek-style yogurt market continues to experience prosperous growth, finding the most appropriate destination for yogurt acid whey (YAW) is still a challenge for Greek yogurt manufacturers. This study provides a direct alternative treatment of YAW by leveraging the abilities of Mucor circinelloides and Mucor genevensis to raise the pH of YAW and to produce fungal biomass with a high lipid content. Aerobic cultivations of these species were conducted in YAW, both with and without the addition of lactase, at 30 °C, and 200 rpm agitation. The density, pH, biochemical oxygen demand (BOD), biomass production, lipid content, fatty acid profile, and sugar and lactic acid concentrations were regularly measured throughout the 14-day cultivations. The data showed that M. genevensis was superior at deacidifying YAW to a pH above 6.0—the legal limit for disposing of cultured dairy waste. On the other hand, M. circinelloides generated more fungal biomass, containing up to 30% w/w of lipid with high proportions of oleic acid and γ-linolenic acid. Additionally, the treatments with lactase addition showed a significant decrease in the BOD. In conclusion, our results present a viable treatment to increase the pH of YAW and decrease its BOD, meanwhile generating fungal oils that can be further transformed into biodiesel or processed into functional foods or dietary supplements.

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Production of Tagatose from Galactose with CaO at Room Temperature

Zhao,

Cruz,

Shi

et al. 2024

ChemCatChem

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This study investigates the efficacy of Sn‐β zeolite, triethylamine, and CaO in the isomerization of galactose to tagatose. At temperatures over 80 °C, all three reagents exhibited low tagatose yield (< 20%). Notably, at 100 °C and a CaO/galactose molar ratio of 1/5, a galactose conversion of 64% was achieved with a tagatose selectivity of 17%. The tagatose selectivity decreased over time at this temperature. However, at room temperature, a tagatose selectivity of 56% and 73% with a CaO to galactose molar ratio of 1/1 and 2/1 respectively was obtained with a 100% galactose conversion after 40 min of reaction. The galactose conversion had a linear relationship with the molar ratio of CaO/galactose at room temperature. This indicates that CaO functions as a stoichiometric reagent rather than a catalyst. A yellowish gel‐like complex formed when the CaO/galactose molar ratios exceeded 1/2. It is noteworthy that these phenomena were not observed with MgO. In addition, low isomerization conversion from glucose to fructose was observed with CaO.

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Production of glucose-galactose syrup and milk minerals from Greek yogurt acid whey

Abstract: Greek yogurt acid whey (GAW) is a byproduct stream from Greek yogurt production that currently has environmentally unsustainable disposal methods. In this paper we demonstrate an approach to produce a...

Cited by 6 publications

References 28 publications

Novel Galacto-oligosaccharides from Lactose: Chemical Synthesis, Structural Characterization, and in Vitro Assessment of Prebiotic Activity

Novel Galacto-oligosaccharides from Lactose: Chemical Synthesis, Structural Characterization, and in Vitro Assessment of Prebiotic Activity

Aerobic Cultivation of Mucor Species Enables the Deacidification of Yogurt Acid Whey and the Production of Fungal Oil

Production of Tagatose from Galactose with CaO at Room Temperature

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