期刊
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
卷 16, 期 -, 页码 163-170出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2012.05.007
关键词
Lactose; Lactulose; Milk whey permeate; DC-electric field; Electro-isomerization; Glucose; Galactose; Fructose
资金
- FSAA-Universite Laval
In the present work, electro-isomerization of lactose into lactulose has been studied. Effect of lactose concentration (5 and 10%) and applied DC-electric field (100 and 200 mA) on the electro-isomerization of lactose into lactulose and on process efficiency was investigated. Total cathode area of 21.5 cm(2) was used; giving electric current density of 4.65 mA/cm(2) and 930 mA/cm(2), respectively. Milk whey permeate (4.7 +/- 0.15% lactose) obtained by ultrafiltration was also used as feed solution in the electro-activation reactor. Effect of the processing time on lactose electro-isomerization rate (lactulose formation yield), by-product (glucose, galactose, epilactose and fructose) formation and global electric resistance of the electro-activation reactor has been investigated. The process was run during 60 min and samples were taken every 10 min. The obtained results showed the high effectiveness of the developed electro-activation technology to convert lactose into lactulose. After 60 min electro-activation at ambient temperature (23 +/- 1 degrees C), 25% electro-isomerisation yield was obtained. By excluding lactose, the end product purity was 96.28 +/- 0.18%, which is similar to the pharmakopoeia requirements for lactulose powder. Moreover, no epilactose was formed. Not systematically, galactose was detected in some samples (<1.5%) and only some traces of fructose were detected (<0.31%). The global electric resistance of the electro-activation reactor decreased as the electro-activation time was increased indicating the high energetic effectiveness of this new electro-isomerization technology. Industrial Relevance: From industrial application, electro-activation can be successfully used as reagentless technology to self-generate high alkalinity of the reaction medium for lactose isomerization into lactulose. By this way, important energetic savings can be made. (C) 2012 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据