Thum CWeinborn VBarile DMcNabb WCRoy NCLeite Nobrega de Moura Bell JMMoreno DAVillaño D2024-10-232024-10-232019-09-10Thum 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-).1420-3049https://mro.massey.ac.nz/handle/10179/71824Enzymatic 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.(c) 2019 The Author/sCC BY 4.0https://creativecommons.org/licenses/by/4.0/goat milk oligosaccharideslactose hydrolysismass spectrometryprocessingtransgalactosylationwheyβ-galactosidaseAnimalsAspergillus oryzaeGoatsHexosesHydrogen-Ion ConcentrationHydrolysisLactoseMilkModels, ChemicalNeuraminic AcidsOligosaccharidesTemperatureWheyWhey Proteinsbeta-GalactosidaseJournal article10.3390/molecules241832941420-3049journal-articleE3294-https://www.ncbi.nlm.nih.gov/pubmed/31510031ARTN 3294molecules24183294