Efficient lactulose production from cheese whey using sodium carbonate. (15th April 2015)

• Record Type: Journal Article
• Authors: Seo, Yeong Hwan; Park, Gwon Woo; Han, Jong-In
• Is Part Of: Food chemistry. Volume 173(2015)
• Page Start: 1167
• Page End: 1171
• Publication Date: 2015-04-15
• Subjects: Cheese whey -- Lactulose -- Sodium carbonate; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.10.109
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Cheese whey can be utilised as a cheap source for lactulose production. Sodium carbonate can be applied as catalyst of weak alkaline reaction. There is a yield limit due to the conversion of lactulose to galactose. Fed batch system can greatly enhance the productivity of lactulose. Abstract: An economical method of lactulose production from cheese whey was developed using sodium carbonate (Na2 CO3 ). Three parameters such as temperature, reaction time, and Na2 CO3 concentration were identified as experimental factors, and yield was selected as a response parameter. The experimental factors were optimised employing Response Surface Methodology (RSM). Maximum yield of 29.6% was obtained at reaction time of 20.41 min, Na2 CO3 of 0.51% at 90 °C. To overcome this limited lactulose yield, due to the conversion of lactulose to galactose, fed batch system was applied using dried cheese whey as lactose source. By this system, limit was broken, and 15.8 g/L of lactulose is produced in hour.