Rapid removal of lactose for low-lactose milk by ceramic membranes

Qi, Ting; Yang, Diya; Chen, Xianfu; Qiu, Minghui; Fan, Yiqun

doi:10.1016/j.seppur.2022.120601

Cited by 17 publications

(8 citation statements)

References 48 publications

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“…3 c) because high pressures promote the entry of particles into the pores of the membrane, thus increasing fouling [ 46 ]. These trends are consistent with what was reported by Qi et al (2022), who observed that at higher transmembrane pressure, the irreversible fouling of the membrane increased, possibly due to the formation of a layer on the surface or the blocking of the pores; however, the permeate flux was also increased, thus increasing filtration performance [ 47 ].…”

Section: Results and Discusiónsupporting

confidence: 91%

Optimization of fractionation with membranes of antioxidant enzymatic hydrolysate of Californian red worm (Eisenia fetida) protein

Gaviria,

Zapata

2024

Heliyon

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Section: Results and Discusiónsupporting

confidence: 91%

Optimization of fractionation with membranes of antioxidant enzymatic hydrolysate of Californian red worm (Eisenia fetida) protein

Gaviria,

Zapata

2024

Heliyon

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“…In addition to UF and NF membranes, MF membranes are utilized for their high permeation flow and efficiency in separating lactose and proteins in dairy products. A recent study [26] showcased the effectiveness of ceramic ZrO 2 and Al 2 O 3 MF membranes in removing lactose from skim milk while simultaneously concentrating the protein in a single step. This resulted in 87.73% lactose removal and a product containing less than 5 g/L of lactose.…”

Section: Membrane Separation Techniquesmentioning

confidence: 99%

Hydrolysis of Lactose: Conventional Techniques and Enzyme Immobilization Strategies on Polymeric Supports

Lucas Vallejo-García,

Cutillo-Foraster,

Arnaiz

et al. 2024

Food Science and Nutrition

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This chapter explores lactose hydrolysis, emphasizing conventional techniques and the noteworthy immobilization of β-galactosidase on polymeric matrices to enhance the process. Lactose, present in milk and dairy, poses challenges for lactose-intolerant individuals, requiring enzymatic hydrolysis for lactose-free product development. The presence of other milk components, such as proteins and minerals, can indirectly influence the efficiency of lactose hydrolysis by potentially interacting with β-galactosidase enzyme or affecting its stability and activity, making it necessary to control factors such as enzyme concentration, temperature, pH, and reaction time to improve lactose hydrolysis rates. The chapter delves into established methodologies, covering enzymatic kinetics, reaction conditions, and substrate concentrations. It also describes the innovative approach of immobilizing β-galactosidase on polymeric supports to enhance enzyme stability, reusability, and overall efficiency in lactose hydrolysis. Discussions include the design of suitable polymeric matrices, providing insights into mechanisms governing catalytic performance. This comprehensive exploration contributes to understanding lactose hydrolysis, offering valuable insights for developing efficient and sustainable enzymatic processes applicable to the food and pharmaceutical industries.

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“…In different fields of the dairy industry, membranes are applied to shelf life extension of milk, whey processing, cheese industry, milk protein processing, fractionation of milk fat and desalting or demineralization [ 41 ]. The key problem in the removal of lactose from milk is the separation of proteins and lactose, and the broad particle size distribution of proteins in milk reduces the separation efficiency of proteins and lactose [ 42 ]. Protein and fat are blocked, while lactose and small molecules are allowed to pass through in ultrafiltration and nanofiltration.…”

Section: Production Of Lactose-free Dairy Productsmentioning

confidence: 99%

Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production

Zheng

Han

et al. 2023

Foods

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With increasing health awareness worldwide, lactose intolerance has become a major concern of consumers, creating new market opportunities for low-lactose/lactose-free dairy foods. In recent years, through innovating processes and technologies, dairy manufacturers have significantly improved the variety, and functional and sensory qualities of low-lactose and lactose-free dairy products. Based on this, this paper first covers the pathology and epidemiology of lactose intolerance and market trends. Then, we focus on current advantages and disadvantages of different lactose hydrolysis technologies and improvements in these technologies to enhance nutritional value, and functional, sensory, and quality properties of lactose-free dairy products. We found that more and more cutting-edge technologies are being applied to the production of lactose-free dairy products, and that these technologies greatly improve the quality and production efficiency of lactose-free dairy products. Hopefully, our review can provide a theoretical basis for the marketing expansion and consumption guidance for low-lactose/lactose-free dairy products.

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Rapid removal of lactose for low-lactose milk by ceramic membranes

Cited by 17 publications

References 48 publications

Optimization of fractionation with membranes of antioxidant enzymatic hydrolysate of Californian red worm (Eisenia fetida) protein

Optimization of fractionation with membranes of antioxidant enzymatic hydrolysate of Californian red worm (Eisenia fetida) protein

Hydrolysis of Lactose: Conventional Techniques and Enzyme Immobilization Strategies on Polymeric Supports

Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production

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