Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate

• Published in: Molecules (Basel, Switzerland) Vol. 24; no. 18; p. 3294
• Main Authors: Thum, Caroline, Weinborn, Valerie, Barile, Daniela, C McNabb, Warren, C Roy, Nicole, Maria Leite Nobrega de Moura Bell, Juliana
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 10.09.2019; MDPI
• Subjects: Animals; Aspergillus oryzae - enzymology; beta-Galactosidase - chemistry; Efficiency; Enzymes; Galactosidase; Glucose; goat milk oligosaccharides; Goat's milk; Goats; Hexose; Hexoses - chemistry; Hydrogen-Ion Concentration; Hydrolysis; Lactose; Lactose - chemistry; lactose hydrolysis; mass spectrometry; Milk; Milk - chemistry; Models, Chemical; Neuraminic Acids - chemistry; Oligosaccharides; Oligosaccharides - chemistry; Optimization; Preservation; processing; Response surface methodology; Selectivity; Sugar; Temperature; transgalactosylation; Whey; Whey - chemistry; Whey Proteins - chemistry; β-Galactosidase; β-galactosidase; whey; goat milk oligosaccharides; mass spectrometry; processing; lactose hydrolysis; transgalactosylation
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules24183294

Enzymatic hydrolysis of lactose is a crucial step to improve the efficiency and selectivity of membrane-based separations toward the recovery of milk oligosaccharides free from simple sugars. Response surface methodology was used to investigate the effects temperature (25.9 to 54.1 °C) and amount of enzyme (0.17 to 0.32% ) at 1, 2, and 4 h of reaction on the efficiency of lactose hydrolysis by β-galactosidase, preservation of major goat whey oligosaccharides, and on the de-novo formation of oligosaccharides. Lactose hydrolysis above 99% was achieved at 1, 2, and 4 h, not being significantly affected by temperature and amount of enzyme within the tested conditions. Formation of 4 Hexose (Hex) and 4 Hex 1 Hex and an increased de-novo formation of 2 Hex 1 N-Acetyl-Neuraminic Acid (NeuAc) and 2 Hex 1 N-Glycolylneuraminic acid (NeuGc) was observed in all treatments. Overall, processing conditions using temperatures ≤40 °C and enzyme concentration ≤0.25% resulted in higher preservation/formation of goat whey oligosaccharides.