Efficient lactulose production from cheese whey using sodium carbonate

Yeong Hwan Seo; Gwon Woo Park; Jong-In Han

doi:10.1016/j.foodchem.2014.10.109

Efficient lactulose production from cheese whey using sodium carbonate

Food Chem. 2015 Apr 15:173:1167-71. doi: 10.1016/j.foodchem.2014.10.109. Epub 2014 Oct 28.

Authors

Yeong Hwan Seo¹, Gwon Woo Park², Jong-In Han³

Affiliations

¹ Department of Civil and Environmental Engineering, KAIST, 373-1, Guseong-dong, Yuseong-gu, Daejeon 305-701, Republic of Korea.
² Department of Chemical and Biomolecular Engineering, KAIST, 373-1, Guseong-dong, Yuseong-gu, Daejeon 305-701, Republic of Korea.
³ Department of Civil and Environmental Engineering, KAIST, 373-1, Guseong-dong, Yuseong-gu, Daejeon 305-701, Republic of Korea. Electronic address: hanj2@kaist.ac.kr.

PMID: 25466139
DOI: 10.1016/j.foodchem.2014.10.109

Abstract

An economical method of lactulose production from cheese whey was developed using sodium carbonate (Na2CO3). Three parameters such as temperature, reaction time, and Na2CO3 concentration were identified as experimental factors, and yield was selected as a response parameter. The experimental factors were optimised employing Response Surface Methodology (RSM). Maximum yield of 29.6% was obtained at reaction time of 20.41 min, Na2CO3 of 0.51% at 90 °C. To overcome this limited lactulose yield, due to the conversion of lactulose to galactose, fed batch system was applied using dried cheese whey as lactose source. By this system, limit was broken, and 15.8 g/L of lactulose is produced in hour.

Keywords: Cheese whey; Lactulose; Sodium carbonate.

MeSH terms

Carbonates / chemistry*
Cheese / analysis*
Galactose / chemistry
Lactose / chemistry
Lactulose / chemistry*
Temperature

Substances

Carbonates
sodium carbonate
Lactulose
Lactose
Galactose