Desenvolvimento e validação de método para extração e ­quantificação através de HPLC com índice de refração para ­lactose em leite pasteurizado

Acquaro, Vinicius Ricardo; Madeira, Tiago Bervelieri; Castilho, Drielle Caroline; Watanabe, Lycio Shinji; Bovolenta, Yuri Renan; Nixdorf, Suzana Lucy

doi:10.4322/sc.2013.010

Cited by 7 publications

(2 citation statements)

References 10 publications

(16 reference statements)

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“…For this, 1 mL-samples of milk (Jussara, Patrocínio Paulista, SP, Brazil) were incubated at 25 or 6°C for 1 or 15 hours, respectively, with 100 μg of purified Bg10. The sugar contents from the treated samples and controls (without enzyme and commercial ‘zero lactose’ milk: Jussara, Patrocínio Paulista, SP, Brazil) were extracted according to the milk sugar extraction protocol optimised by Acquaro Jr. and co-workers [49], which consisted of the addition of 5 mL of absolute ethanol for each mL of milk, followed by centrifugation at 12,857 x g for 37 min at 10°C. Thus, the supernatants were collected and submitted to complete evaporation by vacuum concentration (Concentrator Plus, Eppendorf, Hamburg, Germany).…”

Section: Methodsmentioning

confidence: 99%

Bg10: A Novel Metagenomics Alcohol-Tolerant and Glucose-Stimulated GH1 ß-Glucosidase Suitable for Lactose-Free Milk Preparation

et al. 2016

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New ß-glucosidases with product (glucose) or ethanol tolerances are greatly desired to make industrial processes more marketable and efficient. Therefore, this report describes the in silico/vitro characterization of Bg10, a metagenomically derived homodimeric ß-glucosidase that exhibited a Vmax of 10.81 ± 0.43 μM min-1, Kcat of 175.1± 6.91 min-1, and Km of 0.49 ± 0.12 mM at a neutral pH and 37°C when pNP-ß-D-glucopyranoside was used as the substrate, and the enzyme retained greater than 80% activity within the respective pH and temperature ranges of 6.5 to 8.0 and 35 to 40°C. The enzyme was stimulated by its product, glucose; consequently, the Bg10 activity against 50 and 100 mM of glucose were increased by 36.8% and 22%, respectively, while half of the activity was retained at 350 mM. Moreover, the Bg10 was able to hydrolyse 55% (milk sample) and 100% (purified sugar) of the lactose at low (6°C) and optimum (37°C) temperatures, respectively, suggesting the possibility of further optimization of the reaction for lactose-free dairy production. In addition, the enzyme was able to fully hydrolyse 40 mM of cellobiose at one hour and was tolerant to ethanol up to concentrations of 500 mM (86% of activity), while a 1 M concentration still resulted in 41% residual activity, which could be interesting for biofuel production.

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Section: Methodsmentioning

confidence: 99%

Bg10: A Novel Metagenomics Alcohol-Tolerant and Glucose-Stimulated GH1 ß-Glucosidase Suitable for Lactose-Free Milk Preparation

et al. 2016

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“…Columns containing Pb 2+ uses only ultrapure water as eluent ( Acquaro et al, 2013;Zimmer et al, 2017). The analytes are retained by ion exchange between the hydroxyls of the oligosaccharides and ionic components of the column.…”

Section: Quantification and Purification Of Lactulosementioning

confidence: 99%

Obtainment, quantification and use of lactulose as a functional food – a review

et al. 2017

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Whey (milk serum) is produced by the dairy industry during the manufacture of cheese. In addition to being a valuable source of functional and nutritional proteins, whey also presents almost all the lactose from the original whole milk. However, many industries still consider the whey as an effluent, which can cause serious environmental problems when not properly treated. Therefore, it is important to develop alternatives for the adequate use of whey. The lactose obtained from whey permeate can be converted into lactulose, a prebiotic which may be metabolized in the intestine by probiotic bacteria, such as Lactobacillus sp. and Bifidobacterium sp., through enzymatic isomerization or by using alkaline catalysts, with minimal secondary reactions and high yield. This manuscript provides information about various techniques used to produce lactulose, its purification and analysis, as well as its mechanisms of action and alternative applications in food products and medicines.Keywords: lactose isomerization; lactulose; prebiotics; reuse of industrial byproducts; whey permeate.Practical Application: Synthesizing and quantifying lactulose from whey permeate, and use in the dairy industry.

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Determination of the lactose content in low-lactose milk using Fourier-transform infrared spectroscopy (FTIR) and convolutional neural network

Ribeiro

Neto

Lima

et al. 2023

Heliyon

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Desenvolvimento e validação de método para extração e quantificação através de HPLC com índice de refração para lactose em leite pasteurizado

Cited by 7 publications

References 10 publications

Bg10: A Novel Metagenomics Alcohol-Tolerant and Glucose-Stimulated GH1 ß-Glucosidase Suitable for Lactose-Free Milk Preparation

Bg10: A Novel Metagenomics Alcohol-Tolerant and Glucose-Stimulated GH1 ß-Glucosidase Suitable for Lactose-Free Milk Preparation

Obtainment, quantification and use of lactulose as a functional food – a review

Determination of the lactose content in low-lactose milk using Fourier-transform infrared spectroscopy (FTIR) and convolutional neural network

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Desenvolvimento e validação de método para extração e ­quantificação através de HPLC com índice de refração para ­lactose em leite pasteurizado

Cited by 7 publications

References 10 publications

Bg10: A Novel Metagenomics Alcohol-Tolerant and Glucose-Stimulated GH1 ß-Glucosidase Suitable for Lactose-Free Milk Preparation

Bg10: A Novel Metagenomics Alcohol-Tolerant and Glucose-Stimulated GH1 ß-Glucosidase Suitable for Lactose-Free Milk Preparation

Obtainment, quantification and use of lactulose as a functional food – a review

Determination of the lactose content in low-lactose milk using Fourier-transform infrared spectroscopy (FTIR) and convolutional neural network

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Desenvolvimento e validação de método para extração e quantificação através de HPLC com índice de refração para lactose em leite pasteurizado