The optimization of acid whey permeate hydrolysis for glucose-galactose syrup production

Samadov, Ramazon; Ciproviča, I.; Zolnere, Kristine; Cinkmanis, Ingmārs

doi:10.22616/foodbalt.2019.035

Cited by 5 publications

(8 citation statements)

References 8 publications

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“…The literature reports present various examples of β-galactosidase immobilisation. Among them, κ-carrageenan beads [28], chitosan-hydroxyapatite beads [29], fibres composed of alginate and gelatin hardened with glutaraldehyde [30], cellulose acetate-polymethylmethacrylate membrane [31], and glass beads [32] have been proposed. The utilisation of sodium alginate in the dairy industry context is justified due to the natural source of the main compound and mild gelation conditions.…”

Section: Discussionmentioning

confidence: 99%

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Encapsulated NOLA™ Fit 5500 Lactase—An Economically Beneficial Way to Obtain Lactose-Free Milk at Low Temperature

Czyżewska

Trusek-Hołownia

2021

Catalysts

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The current requirements of industrial biocatalysis are related to economically beneficial and environmentally friendly processes. Such a strategy engages low-temperature reactions. The presented approach is essential, especially in food processes, where temperature affects the quality and nutritional value foodstuffs. The subject of the study is the hydrolysis of lactose with the commercial lactase NOLA™ Fit 5500 (NOLA). The complete decomposition of lactose into two monosaccharides gives a sweeter product, recommended for lactose intolerant people and those controlling a product’s caloric content. The hydrolysis reaction was performed at 15 °C, which is related to milk transportation and storage temperature. The enzyme showed activity over the entire range of substrate concentrations (up to 55 g/L lactose). For reusability and easy isolation, the enzyme was encapsulated in a sodium alginate network. Its stability allows carrying out six cycles of the complete hydrolysis of lactose to monosaccharides, lasting from two to four hours. During the study, the kinetic description of native and encapsulated NOLA was conducted. As a result, the model of competitive galactose inhibition and glucose mixed influence (competitive inhibition and activation) was proposed. The capsule size does not influence the reaction rate; thus, the substrate diffusion into capsules can be omitted from the process description. The prepared 4 mm capsules are easy to separate between cycles, e.g., using sieves.

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Section: Discussionmentioning

confidence: 99%

“…The last cycle time should be extended to about 4 h. These results are satisfactory, especially in the case of temperature value during lactose conversion, 15 • C, which corresponds to the temperature of milk transportation and storage. For comparison, acid whey bioconversion catalysed by NOLA can last even 2 h at 40 • C [28].…”

Section: Discussionmentioning

confidence: 99%

Encapsulated NOLA™ Fit 5500 Lactase—An Economically Beneficial Way to Obtain Lactose-Free Milk at Low Temperature

Czyżewska

Trusek-Hołownia

2021

Catalysts

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“…Chiu and Kosikowski (1985) made a 100% hydrolyzed syrup at 60% solids and successfully stored it for 4 weeks at room temperature without any crystallization issues. Samadov et al (2019) recommend concentrating syrups to 65% total solids to achieve optimal sweetness and maintain storage stability. There are two primary methods used to create these syrups in the food industry, using either enzymes or acids.…”

Section: Hydrolyzed Syrupsmentioning

confidence: 99%

“…In an early study by Chiu and Kosikowski (1985), the authors successfully created a sweet, almost colorless syrup from a sweet WP using yeast lactase, which was decolorized by addition of 0.2% activated carbon, filtered, and concentrated to 60% solids under vacuum. More recently, Samadov et al (2019) investigated the production of a glucose-galactose syrup from an acid WP and successfully hydrolyzed all of the lactose after only 2 h of fermentation using β-galactosidase at 40 • C. Majore and Ciprovica (2022) investigated the production of a glucose-galactose syrup with increased sweetness and an improved sugar profile from sweet or acid permeate by carrying out a second enzymatic bioconversion step after hydrolysis, in order to convert some of the glucose into fructose using immobilized glucose isomerase. Results demonstrated that fructose yields were higher in sweet WP (∼20%) compared to acid WP (∼10%), which is likely due to the higher calcium ion concentration in acid whey inhibiting glucose isomerase activity.…”

Section: Hydrolyzed Syrupsmentioning

confidence: 99%

Nondairy food applications of whey and milk permeates: Direct and indirect uses

O'Donoghue

Murphy

2023

Comp Rev Food Sci Food Safe

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Permeates are generated in the dairy industry as byproducts from the production of high‐protein products (e.g., whey or milk protein isolates and concentrates). Traditionally, permeate was disposed of as waste or used in animal feed, but with the recent move toward a “zero waste” economy, these streams are being recognized for their potential use as ingredients, or as raw materials for the production of value‐added products. Permeates can be added directly into foods such as baked goods, meats, and soups, for use as sucrose or sodium replacers, or can be used in the production of prebiotic drinks or sports beverages. In‐direct applications generally utilize the lactose present in permeate for the production of higher value lactose derivatives, such as lactic acid, or prebiotic carbohydrates such as lactulose. However, the impurities present, short shelf life, and difficulty handling these streams can present challenges for manufacturers and hinder the efficiency of downstream processes, especially compared to pure lactose solutions. In addition, the majority of these applications are still in the research stage and the economic feasibility of each application still needs to be investigated. This review will discuss the wide variety of nondairy, food‐based applications of milk and whey permeates, with particular focus on the advantages and disadvantages associated with each application and the suitability of different permeate types (i.e., milk, acid, or sweet whey).

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“…After some period of time the amount of glucose and galactose in each substrate changes and is no longer equimolar (1:1). The conversion factor for the forming lactose into glucose and galactose ranged from 1.05 to 1.11 (Samadov et al, 2019). Which means that the β-galactosidase starts to produce galacto-oligosaccharides under certain conditions (Mariyani et al, 2015).…”

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confidence: 99%

Valorisation of whey for lactose recycling products production = Sūkalu valorizācija laktozes pārstrādes produktu ieguvei

Majore¹

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The doctoral thesis “Valorisation of whey for lactose recycling products production” was developed from 2016 to 2021. Experiments were carried out in the research laboratories of the Faculty of Food Technology, Latvia University of Life Sciences and Technologies; Dairy Innovation Institute, California Polytechnic State University (USA); Institute of Microbiology and Biotechnology, Latvia University; Faculty of Chemistry, Latvia University; Institute of Solid State Physics, Latvia University and J.S. Hamilton Baltic Ltd. The aim of the doctoral thesis was to improve the lactose hydrolysis process for obtaining glucose-galactose and oligosaccharide syrups. The hypothesis of the doctoral thesis – the two-stage fermentation increases the sweetness of glucose-galactose syrup. The hypothesis of the doctoral thesis has been confirmed by the defended thesis: 1. The presence of cations affects the β-galactosidase activity in the sweet and acid whey permeate. 2. The chemical composition and quality of whey affect the physical properties of lactose. 3. Enzymatic reactions affect the functional and sensory properties of syrups. The research objects – sweet and acid whey permeates, glucose isomerase, commercial β-galactosidases and glucose-galactose syrup. The following tasks were set to achieve the aim of the doctoral thesis: 1. To evaluate the effect of cation concentration to ensure the β-galactosidase activity in substrate. 2. To investigate the physical properties of whey lactose in order to better understand its behaviour. 3. To study the changes of monosaccharide concentration in the lactose hydrolysis, varying with the solids concentration of the substrates and enzyme units. 4. To assess the possibilities of glucose isomerase to increase the sweetness of glucose-galactose syrup. 5. To evaluate the sensory properties of the developed syrups. The novelty of the doctoral thesis: 1. The study of the relationship of lactose hydrolysis process in the formation of galacto-oligosaccharides and lactulose. 2. The combination of β-galactosidase and glucose isomerase increases the sweetness of glucose-galactose syrup. The economic significance of the doctoral thesis: 1. The studies have shown the possibility to obtain syrup that can be used as sugar and sweeteners replacer in the food industry and to produce functional products. 2. A technological solution for hydrolysis of lactose is proposed, comprehensively evaluating the physical properties of lactose, fermentation parameters and whey composition. The doctoral thesis consists of three chapters: Chapter 1 describes the composition of whey and the possibilities of using it. An overview of the chemical and physical properties of lactose, lactose hydrolysis methods, the application of β-galactosidases and the properties of glucose-galactose syrup are provided. Chapter 2 summarises the materials and methods used in the thesis. Chapter 3 provides a summary of the results obtained in the study, the properties of commercial enzymes in different cation concentrations, the stability of enzymes in the gastrointestinal tract model, methods for the determination of lactose, the properties of dehydrated permeates are evaluated. The influence of factors on the hydrolysis of permeates and the profile of the obtained sugars was analysed. Possibilities for lactulose synthesis are considered. Sensory analysis of glucose-galactose syrups and syrups obtained in the two-stage fermentation are given. During the PhD studies the author had an internship at the Dairy Innovation Institute California Polytechnic State University (USA), where the experimental work was done. Internship was provided by the Baltic – American Freedom Foundation (BAFF) and the Council on International Education Exchange (CIEE). The study was partly financed by the LLU programme “Strengthening Research Capacity at the Latvia University of Agriculture” grant (Contract No. 3.2.-10/2017/LLU/27) “The optimization of bioprocesses for lactose recycling products”. The study was partly financed by the doctoral studies grant “Transition to the new doctoral funding model at the Latvia University of Life Sciences and Technologies” (Contract No. 3.2.-10/90). The thesis is written in English, it consists of 111 pages, 32 tables, 41 figures, 3 appendixes, and 233 bibliographic sources.

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The optimization of acid whey permeate hydrolysis for glucose-galactose syrup production

Cited by 5 publications

References 8 publications

Encapsulated NOLA™ Fit 5500 Lactase—An Economically Beneficial Way to Obtain Lactose-Free Milk at Low Temperature

Encapsulated NOLA™ Fit 5500 Lactase—An Economically Beneficial Way to Obtain Lactose-Free Milk at Low Temperature

Nondairy food applications of whey and milk permeates: Direct and indirect uses

Valorisation of whey for lactose recycling products production = Sūkalu valorizācija laktozes pārstrādes produktu ieguvei

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