EFFECT OF IMPELLER SPEED AND VISCOSITY ON WHEY LACTOSE HYDROLYSIS AND β-GALACTOSIDASE STABILITY

In the present work, the effects of impeller speed and viscosity on the enzymatic hydrolysis of whey lactose and enzyme inactivation were studied. The experiments were carried out in 250 mL of 25 mM phosphate buffer solution containing 50 g/L whey lactose by using a commercial β-galactosidase produced from Kluyveromyces marxianus in a batch reactor system. The degree of lactose hydrolysis (%) and residual enzyme activity (%) was investigated versus impeller speeds from 100 to 600 rpm and viscosities from 1.005 to 13.43 cp for 30 minutes of processing time. The mathematical models depending on these process parameters were derived using the experimental data of residual lactose concentration and residual β-galactosidase activity. The predicted models have been confirmed with the experimental results.     

糖基化反应对乳清蛋白-乳糖复合物乳化性的影响

糖基化反应是改善蛋白质功能特性的一种有效方法.研究了糖基化反应对乳清蛋白-乳糖复合物乳化性的影响.结果表明,糖基化反应能够改善乳清蛋白-乳糖复合物的乳化性和乳化稳定性.     

糖类手性固定相的合成及其色谱应用

制备了葡萄糖、纤维二糖、棉子糖、乳糖的高效液相色谱手性固定相,并在正相条件下对32种手性化合物进行了拆分,结果表明,四种手性固定相分别分开手性药物11,14,17,11种,拆分效果良好。     

Particle crystallization during spray drying in humid air

A new and modified spray drying setup was arranged to produce spray-dried crystalline lactose particles. According to Williams–Landel–Ferry kinetics (WLF), it was suggested that a higher particle temperature and lower glass-transition temperature would increase the crystallization rate of the particles during the spray-drying process while still giving dry powders. The new experimental setup allowed the particle temperature to reach higher values by using an insulated drying chamber and also allowed the particle glass-transition temperature to reach lower values by maintaining a higher gas humidity with the aid of a condenser unit attached to the dryer. Modulated differential scanning calorimetry (MDSC) and moisture-induced sorption analysis were used to verify the crystallinity of the spray-dried lactose powders. These analyses showed a higher degree of crystallinity for the particles than have previously been reported in the literature. X-ray diffraction and Raman spectroscopic analyses were further used to identify different lactose anomers. The results suggest that only α-lactose anomer exists in the products as obtained from the modified spray-drying system. The micrographs from scanning electron microscopic analysis also indicated a very crystalline nature for the particles.     

Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: manufacture and composition

Eight Cheddar cheeses with 2 levels of calcium (Ca) and phosphorus (P), residual lactose, and salt-to-moisture ratio (S/M) were manufactured. All cheeses were made using a stirred-curd procedure and were replicated 3 times. Treatments with a high level of Ca and P were produced by setting the milk and drawing the whey at a higher pH (6.6 and 6.3, respectively) compared with the treatments with a low level of Ca and P (pH of 6.2 and 5.7, respectively). The lactose content in the cheeses was varied by adding lactose (2.5% by weight of milk) to the milk for high lactose cheeses, and washing the curd for low lactose cheeses. The difference in S/M was obtained by dividing the curds into halves, weighing each half, and salting at 3.5 and 2.25% of the weight of the curd for high and low S/M, respectively. All cheeses were salted at a pH of 5.4. Modifications in cheese-making protocols produced cheeses with desired differences in Ca and P, residual lactose, and S/M. Average Ca and P in the high Ca and P cheeses was 0.68 and 0.48%, respectively, vs. 0.53 and 0.41% for the low Ca and P cheeses. Average lactose content of the high lactose treatments at d 1 was 1.48% compared with 0.30% for the low lactose treatments. The S/M for the high and low S/M cheeses was 6.68 and 4.77%, respectively. Mean moisture, fat, and protein content of the cheeses ranged from 32.07 to 37.57%, 33.32 to 35.93%, and 24.46 to 26.40%, respectively. The moisture content differed among the treatments, whereas fat and protein content on dry basis was similar.     

Modeling of lactose crystallization and color changes in model infant foods

Lactose crystallization and color changes in formulas containing β-lactoglobulin and gelatinized starch were investigated. Model infant formulas were prepared by colyophilization of 3 components (lactose, β-lactoglobulin, and gelatinized starch). A mixture design was used to choose the percentage of each mixture component. These formulas were stored for 3 mo at different relative humidities (RH), ranging from approximately 0 to 94.6%, to study the lactose crystallization and color changes. Crystallization kinetics was studied by gravimetric methods, and lactose state (crystalline vs. amorphous) was verified before and after storage by differential scanning calorimetry. Before storage, lyophilized lactose was amorphous, but during storage it crystallized, depending on the RH. The lactose crystallization RH depended on the quantity of β-lactoglobulin and gelatinized starch, and by increasing these quantities, the crystallization RH increased. For some formulas, the crystallization RH was noted at 3 different RH during storage. The first was noted after 1 d of storage and the second and third were observed later on, showing that crystallization is a time-dependent phenomenon. Nonenzymatic browning was studied in model infant formulas by yellow color changes of samples at 11.3, 43.2, 54.5, and 75.4% RH. In this study, 7 mathematical models were proposed to predict the moisture sorption properties and color changes at different RH, and the models were validated by experimental results.     

Batch kinetics and modelling of ethanolic fermentation of whey

The fermentation of whey by Kluyveromyces marxianus strain MTCC 1288 was studied using varying lactose concentrations at constant temperature and pH. The increase in substrate concentration up to a certain limit was accompanied by an increase in ethanol formation, for example, at a substrate concentration of 10 g L^?1, the production of ethanol was 0.618 g L^?1 whereas at 50 g L^?1 it was 3.98 g L^?1. However, an increase in lactose concentration to 100 g L^?1 led to a drastic decrease in product formation and substrate utilization. The maximum ethanol yield was obtained with an initial lactose concentration of 50 g L^?1. A method of batch kinetics was utilized to formulate a mathematical model using substrate and product inhibition constants. The model successfully simulated the batch kinetics observed at S₀ = 10 and 50 g L^?1 but failed in case of S₀ = 100 g L^?1 because of strong substrate inhibition.     

Enhanced methods for experimental investigation of single droplet drying kinetics and application to lactose/water

In this work, a suspension device is presented that can be used for the investigation of single droplet drying kinetics at temperatures from ambient to 200°C. Evaluation is hybrid, using both camera data and a water mass balance. In this way, drying kinetics can be captured for shrinking droplets and also after a constant diameter of the wet particle has been reached and during inflation/deflation periods. Results can be further enhanced by X-ray μ-CT investigation of the internal morphology of dried particles. It is proposed to read critical conditions for crust formation from a plot of evaporation flux over water mass fraction. Repeatability and accuracy of the experimental and evaluation methods were checked with pure water droplets. Moreover, the entire evaluation was conducted for aqueous solutions of lactose with various initial concentrations.     

Effects of partial replacement of corn grain with lactose in calf starters on ruminal fermentation and growth performance

The objective of this study was to evaluate effects of partial replacement of dry ground corn with lactose in calf starters on dry matter intake, growth rate, ruminal pH, and volatile fatty acid profile. Sixty Holstein bull calves were raised on a high plane of nutrition program until 55 d of age. Calves were fed texturized calf starters containing 30.1% steam-flaked grains and lactose at 0 (control), 5, or 10% (n = 20 for each treatment) on a dry matter basis. All calves were fed treatment calf starters ad libitum from d 7 and kleingrass hay from d 35. Ruminal pH was measured continuously immediately after weaning (d 55–62) for 15 calves (n = 5 per treatment), and 3 wk after weaning (d 77 to 80) for the other 45 calves (n = 15 per treatment). Dry matter intake, growth performance, and ruminal pH variables were not affected by treatment. However, according to Spearman's correlation coefficient (r_s) analyses, lactose intake was positively correlated with dairy minimum ruminal pH (r_s = 0.306) for the data collected from d 77 to 80. Similarly, hay intake was not affected by treatment, but positively correlated with daily mean (r_s = 0.338) and maximum ruminal pH (r_s = 0.408) and negatively correlated with duration pH <5.8 (r_s = ?0.329) and area pH <5.8 (r_s = ?0.325), indicating that the variation in hay intake among animals might have masked treatment effects on ruminal pH. Ruminal molar ratio of acetate was higher (45.2 vs. 40.6%), and that of propionate was lower in 10% lactose than control (35.3 vs. 40.2%) for ruminal fluid collected on d 80; however, molar ratio of butyrate was not affected by treatment. These results indicate that lactose inclusion in calf starters up to 10% of dry matter might not affect dry matter intake and growth performance of calves, but that greater lactose and hay intake might be associated with higher ruminal pH.     

Crystallization Kinetics of Amorphous Lactose as a Function of Moisture Content Using Isothermal Differential Scanning Calorimetry

Isothermal differential scanning calorimetry (DSC) was used to study the crystallization kinetics of amorphous lactose at 3 moisture contents. Each sample was heated to several temperatures between Tg and Tm. After subtraction of an induction time, the Avrami equation was used to model the data and a Lauritzen-Hoffman like expression used to fit the crystallization rates between Tg and Tm. The highest Tm/Tg ratio and crystallization rate were observed for the sample containing the most moisture. Conversely the lowest Tm/Tg ratio and crystallization rate were observed for the sample containing the least moisture. Evidence for multiple transitions was seen. The Avrami equation may not be the best way to model such data.