Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate

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dc.citation.issue18
dc.citation.volume24
dc.contributor.authorThum C
dc.contributor.authorWeinborn V
dc.contributor.authorBarile D
dc.contributor.authorMcNabb WC
dc.contributor.authorRoy NC
dc.contributor.authorLeite Nobrega de Moura Bell JM
dc.contributor.editorMoreno DA
dc.contributor.editorVillaño D
dc.coverage.spatialSwitzerland
dc.date.accessioned2024-10-23T01:40:40Z
dc.date.available2024-10-23T01:40:40Z
dc.date.issued2019-09-10
dc.description.abstractEnzymatic 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% w/w) at 1, 2, and 4 h of reaction on the efficiency of lactose hydrolysis by Aspergillus oryzae 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.
dc.description.confidentialfalse
dc.edition.editionSeptember 2019
dc.format.paginationE3294-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/31510031
dc.identifier.citationThum C, Weinborn V, Barile D, C McNabb W, C Roy N, Maria Leite Nobrega de Moura Bell J. (2019). Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate.. Molecules. 24. 18. (pp. E3294-).
dc.identifier.doi10.3390/molecules24183294
dc.identifier.eissn1420-3049
dc.identifier.elements-typejournal-article
dc.identifier.issn1420-3049
dc.identifier.numberARTN 3294
dc.identifier.piimolecules24183294
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71824
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/1420-3049/24/18/3294
dc.relation.isPartOfMolecules
dc.rights(c) 2019 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectgoat milk oligosaccharides
dc.subjectlactose hydrolysis
dc.subjectmass spectrometry
dc.subjectprocessing
dc.subjecttransgalactosylation
dc.subjectwhey
dc.subjectβ-galactosidase
dc.subjectAnimals
dc.subjectAspergillus oryzae
dc.subjectGoats
dc.subjectHexoses
dc.subjectHydrogen-Ion Concentration
dc.subjectHydrolysis
dc.subjectLactose
dc.subjectMilk
dc.subjectModels, Chemical
dc.subjectNeuraminic Acids
dc.subjectOligosaccharides
dc.subjectTemperature
dc.subjectWhey
dc.subjectWhey Proteins
dc.subjectbeta-Galactosidase
dc.titleUnderstanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate
dc.typeJournal article
pubs.elements-id427092
pubs.organisational-groupOther
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