Effects of feed composition,protein denaturation and storage of milk serum protein/lactose powders on lactosylation

During whey powder production, the feed is subjected to several heat treatments which can cause lactosylation of proteins. In this study, lactosylation of whey proteins was evaluated in spray-dried powders before and after storage by varying the native protein fraction as well as the serum protein/lactose ratio in the powders. The lactosylation of native α-lactalbumin and β-lactoglobulin in the powders before storage was not affected to a large extent by the protein denaturation or if the feed had been heat treated in a high or low lactose environment. After storage (relative humidity of 23.5%, 30 °C, 25 days), the kinetic of lactosylation tended to increase with increasing native protein fraction and bulk protein content in the powders. An explanation could be that proteins dissolved in the lactose glassy structure might have a lower reactivity, while proteins present in the protein glassy structure with dissolved lactose may display higher lactosylation reactivity.     

Effect of gums on viability and β‐galactosidase activity of Lactobacillus spp. in milk drink during refrigerated storage

The viability and β‐galactosidase activity of four Lactobacillus strains in milk drink containing gums during 28 days of refrigerated storage at 4 °C were assessed. The population of Lactobacillus rhamnosus GGB101 and Lactobacillus rhamnosus GGB103 were maintained, whereas the population of Lactobacillus reuteri DSM20016 and Lactobacillus reuteri SD2112 significantly decreased. The recommended level of 6 log CFU g^?1 was exceeded for all tested trains throughout storage. The highest viable number of Lactobacillus rhamnosus GGB103 (8.76 ± 0.03 log CFU mL^?1) was obtained in the product containing carrageenan–maltodextrin. The addition of guar–locust bean–carrageenan led to 20‐fold increase in the level of β‐galactosidase activity for L. rhamnosus GGB101 (1208 ± 2.12 Miller units mL^?1) compared to the control (61 ± 2.83 Miller units mL^?1). Our results suggested that gums could be added to milk to improve viability and enhance β‐galactosidase activity of Lactobacillus.     

Rates of Crystallization of Dried Lactose-sucrose Mixtures

The isothermal crystallization kinetics of glassy lactose/sucrose mixtures were studied at several storage temperatures (close to T_g and T_m). The kinetic parameters implicit in the Avrami equation were determined. Activation energies for transport (E_D) and surface nucleation (W*) were also found and correlated to the molar composition of the lactose/sucrose mixtures. A monotonic increase in the half crystallization time (t_1/z), Avrami index (n), % crystallization per day, activation energy for transport (E_D) and surface nucleation energy (W*) and a decrease in the crystallization velocity constants (K) were related to the increase in the lactose content of lactose/sucrose mixtures.     

高压微波催化合成肉桂酸甲酯

采用微波辐射技术，以一水硫酸氢钠为催化剂，由肉桂酸和甲醇直接酯化合成肉桂酸甲酯，用正交试验研究了各反应因素对产品收率的影响。确定其最佳反应条件为：酸醇摩尔比为1：5，催化剂用量为0.6g。微波功率为729W，辐射时间为5min，产品收率为98.8%。催化剂可重复使用。     

一水合硫酸氢钠催化β-萘甲醚的合成

利用一水合硫酸氢钠催化合成 β 萘甲醚 ,3 6 gβ 萘酚 ,3ml甲醇 ,1 5g一水合硫酸氢钠 ,80℃反应5h ,HPLC分析产率达 78 3%。固体催化剂容易过滤分离。     

一水硫酸氢钠催化合成乙二醇单甲醚乙酸酯

以一水硫酸氢钠为催化剂,由乙二醇单甲醚和冰乙酸合成了乙二醇单甲醚乙酸酯。考察了乙二醇单甲醚和冰乙酸摩尔比及催化剂用量对酯化率的影响。适宜反应条件为:乙二醇单甲醚∶冰乙酸∶一水硫酸氢钠=1∶1.75∶0.036(摩尔比),苯作带水剂,回流分水60min,酯化率达90.0%。产品经元素分析和红外光谱表征。     

基于三维多孔泡沫镍材料的乳糖传感器研究

提出了一种基于三维多孔泡沫镍的乳糖传感器,采用泡沫镍材料作为工作电极,铂电极作为对电极,在0.1 M的NaOH碱性环境中以循环伏安法(CV)和电流-时间曲线法(i-t)建立了乳糖定量检测方法,循环伏安扫描结果证明乳糖可以被泡沫镍氧化,电流-时间检测结果表明乳糖在0.2 mmol/L~3.5 mmol/L的线性浓度范围内,泡沫镍检测乳糖的灵敏度为9.433 1 mA/(cm2·mmol/L),检测限为6.8μmol/L.本文所研究的乳糖传感器具有响应速度快、成本低、高灵敏度、低检测限等优势,具有较好的实际应用价值.     

Impact of amorphous and crystalline lactose on milk chocolate properties

Chocolate mass of low viscosity is preferred for most applications. Milk powder influences processing behaviour, flow properties and taste of milk chocolate. The project aimed to investigate influences of skim milk powders containing amorphous or crystalline lactose on flow properties after producing samples by roller milling and conching or alternatively by ball milling. For the first case, it was found that mass consistency before roller milling is strongly influenced by lactose type; producers must specify it and adapt initial mass fat content. Little impact on final products was found after processing milk powders at equilibrium moisture. If predried powders are used for reducing conching time, crystalline lactose leads to chocolate with slightly lower viscosity. At ball mill processing, crystalline lactose resulted in significantly lower viscosity, for example 15% at 40 s^?1; thus, for this process, it can be recommended to use special milk powders high in crystalline lactose content.     

Production of 2,3-butanediol from diverse saccharides via fermentation

The present study aimed to evaluate the potential use of whey to produce 2,3-BD via the fermentation of lactose and its monosaccharides, glucose and galactose, in a synthetic culture medium (medium 9, M9) using a modified strain of Escherichia coli K12 MG1655 (E. coli JFR12) at a 0.1 L/L (10 vol%) inoculum ratio, 37 °C, atmospheric pressure, an initial pH 7.4, and 100 rpm for 72 h varying the saccharide concentration from 12.5, 25, and 50 g/L. The 2,3-BD yield was ∼80 % of the theoretical yield using 25 g/L of glucose and lactose, corresponding to 0.38 g/g saccharides at a fermentation time of 48 h (glucose) and 72 h (lactose). However, the 2,3-BD yield was halved (0.19 g/g galactose), fermenting 25 g/L of galactose at 48 h. Taking into account these results, two important conclusions were determined: i) E. coli JFR12 could transform galactose into 2,3-BD although its yield was half of the yield observed with glucose at 48 h; and ii) E. coli JFR12 was as efficient as other natural 2,3-BD producers such as Klebsiella species fermenting lactose. However, the E. coli strain has the advantage of being an innocuous strain. To the best of our knowledge, there is no other study presenting the production of 2,3-BD from galactose and lactose with a genetically modified E. coli strain.