One-Pot Synthesis of Lactose Derivatives from Whey Permeate

Enteshari, Maryam; Martínez‐Monteagudo, Sergio I.

doi:10.3390/foods9060784

Cited by 10 publications

(7 citation statements)

References 34 publications

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“…Cheese whey can be defined as the yellow-green liquid that is separated from curd during the production of some dairy products (Enteshari & Martínez-Monteagudo, 2020). It accounts for 80 to 90% of the milk processed, containing approximately 55% of milk nutrients.…”

Section: Cheese Wheymentioning

confidence: 99%

“…It accounts for 80 to 90% of the milk processed, containing approximately 55% of milk nutrients. It is chiefly composed of water (~90%), lactose (4-5%), soluble proteins (0.6-0.8%), lipids (0.4-0.5%), mineral salts (0.5-0.7%), and components such as organic acids and B-complex vitamins (Enteshari & Martínez-Monteagudo, 2020;Zikmanis et al, 2020). Cheese whey has 20% of milk proteins, containing all essential amino acids, and it is a mixture of globular proteins composed of β-lactoglobulin (β-LG; ~50%), α-lactalbumin (α-LA; ~20%), immunoglobulins (IgC; <10%), and serum albumin (BSA; <6%), as well as glycomacropeptides (GMP) and other components, such as peptides, lactoferrin (LF), lactoperoxidase (LPO), and lysozyme (Coltelli et al, 2020;Maciel et al, 2020;Trindade et al, 2019).…”

Section: Cheese Wheymentioning

confidence: 99%

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Whey butter: a promising perspective for the dairy industry

Costa

Kuhn

Rama

et al. 2022

Braz. J. Food Technol.

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Cheese whey is the main by-product obtained in the production of cheese. Despite its high nutritional value, approximately half of the whey volume generated is still disposed incorrectly, which causes damage to the ecosystem due to the high cheese whey pollutant load. Therefore, it is important to use this by-product and its components in an increasing number of applications, especially as food ingredient. This review aimed to show the technology of production of butter from whey cream, as well as showing the physico-chemical, sensory, and nutritional characteristics of the product. There were no significant variations in the physico-chemical composition of milk cream butter and whey cream butter in the literature available. As the technology to produce whey butter is quite simple, this by-product has potential to be exploited by the dairy industry. Additionally, further studies on production process, characterization, and sensory analysis are required to enable its large-scale production.

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Section: Cheese Wheymentioning

confidence: 99%

Section: Cheese Wheymentioning

confidence: 99%

Whey butter: a promising perspective for the dairy industry

Costa

Kuhn

Rama

et al. 2022

Braz. J. Food Technol.

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“…LBA, which is prepared by oxidation of the free aldehyde group of lactose, can be synthesized by chemical, electrochemical, and biocatalytic methods . Although LBA is commercially produced by chemical synthesis at present, this energy-intensive process requires toxic, high-cost metal catalysts using gold, platinum, and ruthenium and generates undesirable byproducts. − Biocatalytic methods have received considerable attention as alternative LBA production processes owing to their high efficiency, high selectivity, mild reaction conditions, and avoidance of toxic catalysts. , …”

Section: Introductionmentioning

confidence: 99%

Enhancement of Lactobionic Acid Productivity by Homologous Expression of Quinoprotein Glucose Dehydrogenase in Pseudomonas taetrolens

Jang

Lee

et al. 2020

J. Agric. Food Chem.

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This is the first study on improving lactobionic acid (LBA) production capacity in Pseudomonas taetrolens by genetic engineering. First, quinoprotein glucose dehydrogenase (GDH) was identified as the lactose-oxidizing enzyme of P. taetrolens. Of the two types of GDH genes in P. taetrolens, membrane-bound (GDH1) and soluble (GDH2), only GDH1 showed lactose-oxidizing activity. Next, the genetic tool system for P. taetrolens was developed based on the pDSK519 plasmid for the first time, and GDH1 gene was homologously expressed in P. taetrolens. Recombinant expression of the GDH1 gene enhanced intracellular lactose-oxidizing activity and LBA production of P. taetrolens in flask culture. In batch fermentation of the recombinant P. taetrolens using a 5 L bioreactor, the LBA productivity of the recombinant P. taetrolens was approximately 17% higher (8.70 g/(L h)) than that of the wild type (7.41 g/(L h)). The LBA productivity in this study is the highest ever reported using bacteria as production strains for LBA.

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“…(2014) achieved a lactose conversion of 93.48% compared to the original MP by using sodium hydroxide to bring the pH to 11; however, the individual lactose derivatives (lactulose) were not quantified. More recently, Enteshari and Martínez‐Monteagudo (2020) examined a “one‐pot” method for the synthesis of lactose derivatives, including lactulose, from WPs. The catalytic conversion of lactose occurred in a continuous stirred‐tank reactor at 60°C, 60 bar, and 600 rpm and using 0.5 g/L ruthenium‐on‐carbon catalyst.…”

Section: Indirect Applications (Lactose Derivative and Ingredients)mentioning

confidence: 99%

Nondairy food applications of whey and milk permeates: Direct and indirect uses

O'Donoghue

Murphy

2023

Comp Rev Food Sci Food Safe

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Permeates are generated in the dairy industry as byproducts from the production of high‐protein products (e.g., whey or milk protein isolates and concentrates). Traditionally, permeate was disposed of as waste or used in animal feed, but with the recent move toward a “zero waste” economy, these streams are being recognized for their potential use as ingredients, or as raw materials for the production of value‐added products. Permeates can be added directly into foods such as baked goods, meats, and soups, for use as sucrose or sodium replacers, or can be used in the production of prebiotic drinks or sports beverages. In‐direct applications generally utilize the lactose present in permeate for the production of higher value lactose derivatives, such as lactic acid, or prebiotic carbohydrates such as lactulose. However, the impurities present, short shelf life, and difficulty handling these streams can present challenges for manufacturers and hinder the efficiency of downstream processes, especially compared to pure lactose solutions. In addition, the majority of these applications are still in the research stage and the economic feasibility of each application still needs to be investigated. This review will discuss the wide variety of nondairy, food‐based applications of milk and whey permeates, with particular focus on the advantages and disadvantages associated with each application and the suitability of different permeate types (i.e., milk, acid, or sweet whey).

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One-Pot Synthesis of Lactose Derivatives from Whey Permeate

Cited by 10 publications

References 34 publications

Whey butter: a promising perspective for the dairy industry

Whey butter: a promising perspective for the dairy industry

Enhancement of Lactobionic Acid Productivity by Homologous Expression of Quinoprotein Glucose Dehydrogenase in Pseudomonas taetrolens

Nondairy food applications of whey and milk permeates: Direct and indirect uses

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