Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate
Enzymatic hydrolysis of lactose is a crucial step to improve the efficiency and selectivity of membrane-based separations toward the recovery of milk oligosaccharides free from simple sugars. Response surface methodology was used to investigate the effects temperature (25.9 to 54.1 °C) and...
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doaj-948ad78379f640629caad068e8e069072020-11-25T01:17:15ZengMDPI AGMolecules1420-30492019-09-012418329410.3390/molecules24183294molecules24183294Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey PermeateCaroline Thum0Valerie Weinborn1Daniela Barile2Warren C McNabb3Nicole C Roy4Juliana Maria Leite Nobrega de Moura Bell5Food Nutrition & Health Team, AgResearch, 4442 Palmerston North, New ZealandDepartment of Food Science and Technology, University of California, Davis, CA 95616, USADepartment of Food Science and Technology, University of California, Davis, CA 95616, USARiddet Institute, Massey University, 4442 Palmerston North, New ZealandFood Nutrition & Health Team, AgResearch, 4442 Palmerston North, New ZealandDepartment of Food Science and Technology, University of California, Davis, CA 95616, USAEnzymatic hydrolysis of lactose is a crucial step to improve the efficiency and selectivity of membrane-based separations toward the recovery of milk oligosaccharides free from simple sugars. Response surface methodology was used to investigate the effects temperature (25.9 to 54.1 °C) and amount of enzyme (0.17 to 0.32% <i>w/w</i>) at 1, 2, and 4 h of reaction on the efficiency of lactose hydrolysis by <i>Aspergillus oryzae</i> β-galactosidase, preservation of major goat whey oligosaccharides, and on the de-novo formation of oligosaccharides. Lactose hydrolysis above 99% was achieved at 1, 2, and 4 h, not being significantly affected by temperature and amount of enzyme within the tested conditions. Formation of 4 Hexose (Hex) and 4 Hex 1 Hex and an increased de-novo formation of 2 Hex 1 N-Acetyl-Neuraminic Acid (NeuAc) and 2 Hex 1 N-Glycolylneuraminic acid (NeuGc) was observed in all treatments. Overall, processing conditions using temperatures ≤40 °C and enzyme concentration ≤0.25% resulted in higher preservation/formation of goat whey oligosaccharides.https://www.mdpi.com/1420-3049/24/18/3294lactose hydrolysisgoat milk oligosaccharidesβ-galactosidasetransgalactosylationwheymass spectrometryprocessing |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Caroline Thum Valerie Weinborn Daniela Barile Warren C McNabb Nicole C Roy Juliana Maria Leite Nobrega de Moura Bell |
spellingShingle |
Caroline Thum Valerie Weinborn Daniela Barile Warren C McNabb Nicole C Roy Juliana Maria Leite Nobrega de Moura Bell Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate Molecules lactose hydrolysis goat milk oligosaccharides β-galactosidase transgalactosylation whey mass spectrometry processing |
author_facet |
Caroline Thum Valerie Weinborn Daniela Barile Warren C McNabb Nicole C Roy Juliana Maria Leite Nobrega de Moura Bell |
author_sort |
Caroline Thum |
title |
Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate |
title_short |
Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate |
title_full |
Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate |
title_fullStr |
Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate |
title_full_unstemmed |
Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate |
title_sort |
understanding the effects of lactose hydrolysis modeling on the main oligosaccharides in goat milk whey permeate |
publisher |
MDPI AG |
series |
Molecules |
issn |
1420-3049 |
publishDate |
2019-09-01 |
description |
Enzymatic hydrolysis of lactose is a crucial step to improve the efficiency and selectivity of membrane-based separations toward the recovery of milk oligosaccharides free from simple sugars. Response surface methodology was used to investigate the effects temperature (25.9 to 54.1 °C) and amount of enzyme (0.17 to 0.32% <i>w/w</i>) at 1, 2, and 4 h of reaction on the efficiency of lactose hydrolysis by <i>Aspergillus oryzae</i> β-galactosidase, preservation of major goat whey oligosaccharides, and on the de-novo formation of oligosaccharides. Lactose hydrolysis above 99% was achieved at 1, 2, and 4 h, not being significantly affected by temperature and amount of enzyme within the tested conditions. Formation of 4 Hexose (Hex) and 4 Hex 1 Hex and an increased de-novo formation of 2 Hex 1 N-Acetyl-Neuraminic Acid (NeuAc) and 2 Hex 1 N-Glycolylneuraminic acid (NeuGc) was observed in all treatments. Overall, processing conditions using temperatures ≤40 °C and enzyme concentration ≤0.25% resulted in higher preservation/formation of goat whey oligosaccharides. |
topic |
lactose hydrolysis goat milk oligosaccharides β-galactosidase transgalactosylation whey mass spectrometry processing |
url |
https://www.mdpi.com/1420-3049/24/18/3294 |
work_keys_str_mv |
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