Ready detection of small amounts of lactulose in dairy products by thin-layer chromatography

Martı́nez-Castro, I.; Olano, Agustı́n

doi:10.1007/bf02291098

Cited by 17 publications

(6 citation statements)

References 8 publications

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“…This fact could be as a result of the different sensitivity of the analytical procedures applied, gas chromatography yielding the best resolution for lactulose analysis from other carbohydrates ( Martı‘nez‐Castro et al ., 1987 ). Several methods for lactulose determination have been described such as thin‐layer chromatography ( Martı‘nez‐Castro & Olano, 1981), enzymatic ( Geier & Klostermeyer, 1983; Andrews, 1984), gas chromatographic ( Corzo et al ., 1986 ), liquid chromatographic ( Parrish et al ., 1980 ) and spectrophotometric ( Adhikari et al ., 1991 ) methods. Currents HPLC methods are less effective in comparison with the GC methods, because the minor lactulose peak is eluted close to a large lactose peak, which makes measurement of the area difficult.…”

Section: Resultsmentioning

confidence: 99%

Characterization of industrial processed milk by analysis of heat‐induced changes

Morales¹,

Romero²,

Jiménez‐Pérez³

2000

Int J of Food Sci Tech

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Thermal indicators in milk, which had been subjected to one of the six industrial processes of thermization, pasteurization, direct and indirect UHT-sterilization, pre-sterilization and in-bottle sterilization, were studied. The following three indices of heat damage were analyzed by high performance liquid chromatography (HPLC), hydroxymethylfurfural (HMF), lactulose and acid-soluble ␤-lactoglobulin(␤-LG). Average amounts found were 1710 mg/L of ␤-LG and 2.49 mol/L of HMF in pasteurized milk. In UHT milk, the amounts for direct and indirect processes were 389 and 322 mg/L of ␤-LG, 12.0 and 250 mg/L of lactulose and 5.6 and 8.7 mol/L of HMF. In sterilized milk the amounts were 1120 mg/L of lactulose and 22 mol/L of HMF, without any detectable presence of undenatured whey proteins. On the basis of the time/temperature profiles, a sterilization factor, expressed as seconds, was defined for each thermal treatment. By applying discriminant analysis each industrial process could be classified independently at the 95% confidence level (pasteurization, UHT-treatment and in-bottle sterilization), but direct-UHT treated milk could not be discriminated from indirect-UHT milk, nor thermized milk from raw bulk milk. The simultaneous application of several heat-induced parameters improves the classification of industrial processed milks, and is therefore a useful tool for optimization of the processing conditions.

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Section: Resultsmentioning

confidence: 99%

Characterization of industrial processed milk by analysis of heat‐induced changes

Morales¹,

Romero²,

Jiménez‐Pérez³

2000

Int J of Food Sci Tech

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“…A mixture of aniline-diphenylamine orthophosphoric acid is a very often-used detection reagent (Lee et al 1979;Martinez-Castro and Olano 1981;Anderson et al 2000;Prošek et al 2003;Reiffová and Nemcová 2006;Morlock and Vega-Herrera 2007). A mixture of anisaldehyde-sulfuric acid was used as the detection reagent for the visualization of carbohydrates (Stahl and Glatz 1982).…”

Section: Chemical Detection Reagentsmentioning

confidence: 99%

“…Aniline-diphenylamineorthophosphoric acid TLC silica gel 60; amino-bonded silica gel Lee et al (1979); Martinez-Castro and Olano (1981); ; Anderson et al (2000); Prošek et al (2003); Reiffová and Nemcová (2006); Valentová et al (2006); Morlock and Vega-Herrera (2007) Park (2008) reagent, followed by heating at 110 • C for 10 min (Hassan 2007). Ceric sulfate reagent was used for visualization of separated d-mannose, d-glucose and d-galactose on silica gel thin-layers (Pruden and Pineault 1975) and trehalose, sucrose, glucose and fructose (Fell 1990).…”

Section: Detection Reagent Stationary Phase Referencesmentioning

confidence: 99%

Analysis of Food Bioactive Oligosaccharides by Thin‐Layer Chromatography

Reiffová

2014

Food Oligosaccharides

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IntroductionCarbohydrates are normally naturally occurring organic polyhydroxyl substances expressed by the empirical formula (CH 2 O) n, and their derivates. Sugars in foods and food products can be present as simple sugars -monosaccharides with low molecular weight and consisting of a single basic sugar unit -or as complex sugars -oligosaccharides and polysaccharides. Oligosaccharides are complex saccharides with a degree of polymerization (DP) of 2-9 and an intermediate molecular weight in which the monosaccharide units are linked by glycosidic bonds. Polysaccharides are complex sugars of high molecular weight and containing a large amount of monosaccharide units (polymers) joined by a glycosidic bond (DP > 10). In terms of nutrition the chemical composition of sugars is important, as are the degree of polymerization, the number of glycosidic linkages and the rate of digestibility in the intestine, because these attributes determine their physiological properties.Food bioactive oligosaccharides are a special group of carbohydrates that can be classified in the category of "nondigestible food ingredients". These compounds, also known as prebiotics, are complex carbohydrates, mainly fructooligosaccharides (FOS), galactooligosaccharides (GOS), and inulin of the non-α-glucan type, which resist hydrolysis by the salivary and intestinal digestive enzymes of man and other animals. For this reason, they are not absorbed or metabolized in the upper digestive tract and thus are able to reach the colon unaltered. In the colon they are rapidly fermented by a large number of intestinal bacteria and, subsequently, lead to the production of short-chain fatty acids (SCFA), mostly acetic, but also some propionic and butyric acid, which are necessary for the maintenance and renewal of the cells lining the large intestine. The addition of a limited amount of bioactive oligosaccharides to foodstuffs can result in the inhibition of the growth of pathogenic bacteria, stimulation of the immune system, and can have a positive effect on digestion, the absorption of nutrients, and the synthesis of vitamins indispensable to metabolism (for example folic acid) among other benefits.As discussed in Chapters 3, 4, 11 and 24, FOS are widely distributed in nature, such as in asparagus, onion, honey, beer, Jerusalem artichoke, wheat, rye, pine, banana and many others. The main FOS are composed of one molecule of sucrose (GF) and one to several molecules of fructose. Depending on the manner of bonding, the more known isomers of sucrose are: turanose, maltulose, leucrose and isomaltulose. GF 2 FOS, which are composed of one molecule glucose and two molecules of fructose, include 1-kestose, 6-kestose and neokestose. GF 3 FOS, which are composed of one molecule of glucose and three molecules of fructose, are nystose, bifurcose and neobifurcose, and GF 4 FOS is fructosylnystose.

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“…Epilactose (4-O--D-galactopyranosyl-D-mannopyranose), which is rarely found in heated milk and alkaline-treated lactose solutions, 1,2) has beneficial biological functions for healthcare, proliferating bifidobacilli and lactobacilli specifically 3) and enhancing absorption of calcium and magnesium. 4,5) Cellobiose 2-epimerase (CE) is known to produce epilactose efficiently from lactose.…”

Section: Immobilization Of a Thermostable Cellobiose 2-epimerase Frommentioning

confidence: 99%

Immobilization of a Thermostable Cellobiose 2-Epimerase fromRhodothermus marinusJCM9785 and Continuous Production of Epilactose

Sato

Saburi

Ojima

et al. 2012

Bioscience, Biotechnology, and Biochemistry

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Ready detection of small amounts of lactulose in dairy products by thin-layer chromatography

Cited by 17 publications

References 8 publications

Characterization of industrial processed milk by analysis of heat‐induced changes

Characterization of industrial processed milk by analysis of heat‐induced changes

Analysis of Food Bioactive Oligosaccharides by Thin‐Layer Chromatography

Immobilization of a Thermostable Cellobiose 2-Epimerase fromRhodothermus marinusJCM9785 and Continuous Production of Epilactose

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