The Acid Hydrolysis of Lactose and the Preparation of Hydrolyzed Lactose Sirup

Ramsdell, G.A.; Webb, B.H.

doi:10.3168/jds.s0022-0302(45)95222-2

Cited by 27 publications

(9 citation statements)

References 8 publications

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“…The rate data collected for the hydrolysis of lactose solution and whey permeate using mineral acids at lower temperatures (70 to 130°C) were similar to those reported in the literature (Ramsdell and Webb, 1945;Timell, 1964;BeMiller, 1967, Coughlin andNickerson, 1975). No literature was found in which free mineral acids were used to catalyze the hydrolysis reaction at the higher temperatures, using both lactose solutions and whey permeate, although studies have been carried out using strong acid cation exchange resin to acidify the solutions at these temperatures (Robbertsen et al, 1978;De Boer and Robbertsen, 1981).…”

Section: Discussionsupporting

confidence: 77%

“…Fortunately, a more cost-effective method exists, namely acid-catalyzed hydrolysis. The process has been well characterized for solutions of pure glycosides, and for some dairy effluents (Ramsdell and Webb, 1945;Timell, 1964). Acid hydrolysis involves heating with simple reagents, but the process is quite complex from a mechanistic perspective.…”

Section: Introductionmentioning

confidence: 99%

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Hydrolysis of Lactose in Whey Permeate for Subsequent Fermentation to Ethanol

Côté

Brown

Cameron

et al. 2004

Journal of Dairy Science

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Fermentation of lactose in whey permeate directly into ethanol has had only limited commercial success, as the yields and alcohol tolerances of the organisms capable of directly fermenting lactose are low. This study proposes an alternative strategy: treat the permeate with acid to liberate monomeric sugars that are readily fermented into ethanol. We identified optimum hydrolysis conditions that yield mostly monomeric sugars and limit formation of fermentation inhibitors such as hydroxymethyl furfural by caramelization reactions. Both lactose solutions and commercial whey permeates were hydrolyzed using inorganic acids and carbonic acid. In all cases, more glucose was consumed by secondary reactions than galactose. Galactose was recovered in approximately stoichiometric proportions. Whey permeate has substantial buffering capacity-even at high partial pressures (>5500 kPa[g]), carbon dioxide had little effect on the pH in whey permeate solutions. The elevated temperatures required for hydrolysis with CO2-generated inhibitory compounds through caramelization reactions. For these reasons, carbon dioxide was not a feasible acidulant. With mineral acids reversion reactions dominated, resulting in a stable amount of glucose released. However, the Maillard browning reactions also appeared to be involved. By applying Hammet's acidity function, kinetic data from all experiments were described by a single line. With concentrated inorganic acids, low reaction temperatures allowed lactose hydrolysis with minimal by-product formation and generated a hexose-rich solution amenable to fermentation.

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Section: Discussionsupporting

confidence: 77%

Section: Introductionmentioning

confidence: 99%

Hydrolysis of Lactose in Whey Permeate for Subsequent Fermentation to Ethanol

Côté

Brown

Cameron

et al. 2004

Journal of Dairy Science

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“…combination of ultrafiltration and activated carbon. [17] Aside from this work, the literature is sparse regarding the monosaccharide selectivity of acid-catalyzed lactose hydrolysis, with the only other reported values being < 94 %f or an aqueous lactose feed [18] and 84.7 %f or sweet whey feed. [19] Other components in whey degrade the acid catalysts.…”

Section: Introductionmentioning

confidence: 99%

“…We previously reported that the monosaccharide selectivity from hydrolyzing lactose (at 150 °C with a sulfuric acid catalyst) is 96 % for an aqueous lactose solution feedstock, 90 % for a GAW feedstock, and 93 % for GAW filtered with a combination of ultrafiltration and activated carbon . Aside from this work, the literature is sparse regarding the monosaccharide selectivity of acid‐catalyzed lactose hydrolysis, with the only other reported values being <94 % for an aqueous lactose feed and 84.7 % for sweet whey feed . Other components in whey degrade the acid catalysts.…”

Section: Introductionmentioning

confidence: 99%

Catalytic Production of Glucose–Galactose Syrup from Greek Yogurt Acid Whey in a Continuous‐Flow Reactor

et al. 2020

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The hydrolysis of lactose in aqueous solutions and dairy waste streams was studied using Amberlyst 70 as a heterogeneous acid catalyst in a continuous‐flow packed‐bed reactor. The catalyst was stable during hydrolysis of an aqueous lactose feed but deactivated owing to mineral poisoning when the dairy waste Greek yogurt acid whey (GAW) was used as the feedstock. A catalyst deactivation model was developed and showed that the deactivation of the Amberlyst 70 catalyst was proportional to the amounts of cations, urea and amino acids flowing through the catalyst bed. The Amberlyst 70 catalyst was regenerable with an aqueous acid regeneration treatment. Based on the experimental data, a rigorous technoeconomic analysis was performed for the production of glucose–galactose syrup (GGS) via lactose hydrolysis of GAW using three different catalysts. This approach shows that the GGS produced from GAW could become a valuable revenue stream for Greek yogurt manufacturers.

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“…Hydrolysis of lactose into the glucose/galactose syrup extends the use of whey permeate as a sweetening agent, not only because the syrup is three times sweeter than lactose 7 , but also because 70% of the world's population suffer from lactose intolerance, due to an inability to metabolize lactose 8 . Chemical hydrolysis of lactose requires harsh conditions such as very high temperatures (up to 150°C) and extremely acidic conditions (pH<1.5), which result in formation of undesirable byproducts 9 and hydrolysis using enzymes is thus the preferred choice. Enzymatic hydrolysis of lactose is a quite common procedure, and is typically carried out at temperatures between 30°C and 50°C 10 .…”

Section: Introductionmentioning

confidence: 99%

Sweet As Sugar—Efficient Conversion of Lactose into Sweet Sugars Using a Novel Whole-Cell Catalyst

Shen

Jensen

Solem

2019

J. Agric. Food Chem.

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The Acid Hydrolysis of Lactose and the Preparation of Hydrolyzed Lactose Sirup

Cited by 27 publications

References 8 publications

Hydrolysis of Lactose in Whey Permeate for Subsequent Fermentation to Ethanol

Hydrolysis of Lactose in Whey Permeate for Subsequent Fermentation to Ethanol

Catalytic Production of Glucose–Galactose Syrup from Greek Yogurt Acid Whey in a Continuous‐Flow Reactor

Sweet As Sugar—Efficient Conversion of Lactose into Sweet Sugars Using a Novel Whole-Cell Catalyst

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