Optimization of the enzymic process for manufacturing low-lactose milk containing oligosaccharides

Chien-Sheng Chen, Cheng Kuang Hsu, Been Huang Chiang

Research output: Contribution to journalArticle

41 Citations (Scopus)

Abstract

Methods and enzymic processing conditions for manufacturing low-lactose milk containing oligosaccharides were evaluated. Comparisons were made between the method of using β-galactosidase to transform the lactose in milk into oligosaccharides directly and the method of applying ultrafiltration techniques to separate lactose from milk proteins and then transform the lactose in the permeate into oligosaccharides. Since the β-galactosidase exhibited higher transgalactosylative activity in the permeate than in the milk and the higher the initial lactose concentration the higher the conversion to oligosaccharides, a useful procedure for manufacturing low-lactose high-oligosaccharides milk would be to separate milk proteins from lactose by ultrafiltration first, concentrate the UF permeate by evaporation, apply enzymic reaction in the concentrated permeate, and add the hydrolysate to the retentate to obtain the final milk product. The optimal conditions for the enzymic reaction in the permeate was 25.3% of initial lactose concentration, an E/S ratio of 6.7%, and carried out at 50°C for 3.5 h.

Original languageEnglish
Pages (from-to)801-808
Number of pages8
JournalProcess Biochemistry
Volume38
Issue number5
DOIs
Publication statusPublished - 2002 Dec 31

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Oligosaccharides
Lactose
Milk
Ultrafiltration
Galactosidases
Milk Proteins
Evaporation
Processing

All Science Journal Classification (ASJC) codes

  • Bioengineering
  • Biochemistry
  • Applied Microbiology and Biotechnology

Cite this

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abstract = "Methods and enzymic processing conditions for manufacturing low-lactose milk containing oligosaccharides were evaluated. Comparisons were made between the method of using β-galactosidase to transform the lactose in milk into oligosaccharides directly and the method of applying ultrafiltration techniques to separate lactose from milk proteins and then transform the lactose in the permeate into oligosaccharides. Since the β-galactosidase exhibited higher transgalactosylative activity in the permeate than in the milk and the higher the initial lactose concentration the higher the conversion to oligosaccharides, a useful procedure for manufacturing low-lactose high-oligosaccharides milk would be to separate milk proteins from lactose by ultrafiltration first, concentrate the UF permeate by evaporation, apply enzymic reaction in the concentrated permeate, and add the hydrolysate to the retentate to obtain the final milk product. The optimal conditions for the enzymic reaction in the permeate was 25.3{\%} of initial lactose concentration, an E/S ratio of 6.7{\%}, and carried out at 50°C for 3.5 h.",
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Optimization of the enzymic process for manufacturing low-lactose milk containing oligosaccharides. / Chen, Chien-Sheng; Hsu, Cheng Kuang; Chiang, Been Huang.

In: Process Biochemistry, Vol. 38, No. 5, 31.12.2002, p. 801-808.

Research output: Contribution to journalArticle

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