Enzymatic Synthesis of Galacto-Oligosaccharides from Concentrated Sweet Whey Permeate and Its Application in a Dairy Product
Valorization of by-products in the dairy industry as a strategy to promote circular economies has become a priority around the globe. Cheese whey and its derivates from filtration technologies offer a source of valuable molecules such as proteins, fat, lactose, and minerals. For this study, after pr...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/20/10229 |
| _version_ | 1797475681534214144 |
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| author | David Orrego Bernadette Klotz-Ceberio |
| author_facet | David Orrego Bernadette Klotz-Ceberio |
| author_sort | David Orrego |
| collection | DOAJ |
| description | Valorization of by-products in the dairy industry as a strategy to promote circular economies has become a priority around the globe. Cheese whey and its derivates from filtration technologies offer a source of valuable molecules such as proteins, fat, lactose, and minerals. For this study, after protein concentration and recovery through ultrafiltration, lactose remaining in the permeate was furtherly concentrated with nanofiltration, resulting in a retentate used as substrate for the enzymatic production of galacto-oligosaccharides (GOS). The kinetics of GOS generation with a commercial β-galactosidase, was carried out, quantifying the carbohydrate composition by HPAEC-PAD. Results showed that at 0.5 h, GOS yield reached a maximum of 74% (g GOS/g lactose) with a lactose utilization of 63%. Under these conditions, a GOS syrup (75% soluble solids) was generated and applied in a porridge for blind paired comparison test, including a control without the syrup. No differences were identified in color and odor between porridges; however, flavor and mouthfeel of the GOS-added sample improved according to the comments of panelists. This study presents an alternative process for the valorization of whey permeate to produce GOS ingredients that can be used directly in day-to-day dairy products. |
| first_indexed | 2024-03-09T20:47:28Z |
| format | Article |
| id | doaj.art-3a87124533c14746a35c1b3dfcb7b1cc |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T20:47:28Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-3a87124533c14746a35c1b3dfcb7b1cc2023-11-23T22:41:12ZengMDPI AGApplied Sciences2076-34172022-10-0112201022910.3390/app122010229Enzymatic Synthesis of Galacto-Oligosaccharides from Concentrated Sweet Whey Permeate and Its Application in a Dairy ProductDavid Orrego0Bernadette Klotz-Ceberio1Alpina Productos Alimenticios S.A. BIC, Sopó 251001, ColombiaAlpina Productos Alimenticios S.A. BIC, Sopó 251001, ColombiaValorization of by-products in the dairy industry as a strategy to promote circular economies has become a priority around the globe. Cheese whey and its derivates from filtration technologies offer a source of valuable molecules such as proteins, fat, lactose, and minerals. For this study, after protein concentration and recovery through ultrafiltration, lactose remaining in the permeate was furtherly concentrated with nanofiltration, resulting in a retentate used as substrate for the enzymatic production of galacto-oligosaccharides (GOS). The kinetics of GOS generation with a commercial β-galactosidase, was carried out, quantifying the carbohydrate composition by HPAEC-PAD. Results showed that at 0.5 h, GOS yield reached a maximum of 74% (g GOS/g lactose) with a lactose utilization of 63%. Under these conditions, a GOS syrup (75% soluble solids) was generated and applied in a porridge for blind paired comparison test, including a control without the syrup. No differences were identified in color and odor between porridges; however, flavor and mouthfeel of the GOS-added sample improved according to the comments of panelists. This study presents an alternative process for the valorization of whey permeate to produce GOS ingredients that can be used directly in day-to-day dairy products.https://www.mdpi.com/2076-3417/12/20/10229whey permeatelactoseβ-galactosidasegalacto-oligosaccharidesporridge |
| spellingShingle | David Orrego Bernadette Klotz-Ceberio Enzymatic Synthesis of Galacto-Oligosaccharides from Concentrated Sweet Whey Permeate and Its Application in a Dairy Product Applied Sciences whey permeate lactose β-galactosidase galacto-oligosaccharides porridge |
| title | Enzymatic Synthesis of Galacto-Oligosaccharides from Concentrated Sweet Whey Permeate and Its Application in a Dairy Product |
| title_full | Enzymatic Synthesis of Galacto-Oligosaccharides from Concentrated Sweet Whey Permeate and Its Application in a Dairy Product |
| title_fullStr | Enzymatic Synthesis of Galacto-Oligosaccharides from Concentrated Sweet Whey Permeate and Its Application in a Dairy Product |
| title_full_unstemmed | Enzymatic Synthesis of Galacto-Oligosaccharides from Concentrated Sweet Whey Permeate and Its Application in a Dairy Product |
| title_short | Enzymatic Synthesis of Galacto-Oligosaccharides from Concentrated Sweet Whey Permeate and Its Application in a Dairy Product |
| title_sort | enzymatic synthesis of galacto oligosaccharides from concentrated sweet whey permeate and its application in a dairy product |
| topic | whey permeate lactose β-galactosidase galacto-oligosaccharides porridge |
| url | https://www.mdpi.com/2076-3417/12/20/10229 |
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