Egg shell as catalyst of lactose isomerisation to lactulose

被引：57

作者：

Montilla, A ^{[1
]}

del Castillo, MD ^{[1
]}

Sanz, ML ^{[1
]}

Olano, A ^{[1
]}

机构：

[1] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain

来源：

FOOD CHEMISTRY | 2005年 / 90卷 / 04期

关键词：

lactulose; egg shell; lactose isomerisation; milk ultrafiltrate;

D O I：

10.1016/j.foodchem.2004.05.042

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A feasible way to produce lactulose, employing milk ultrafiltrate as source of lactose and egg shell as catalyst, is proposed as an alternative means for utilising these industrial wastes. Influences of catalyst loadings, lactose concentration and pH on lactose isomerisation were studied. Optimal production of lactulose was reached at 98 degreesC, employing 6 mg/ml of catalyst loading within 60 min of reaction. Quantities of lactulose of 1.18 g/100 ml and low levels of secondary products (epi-lactose, galactose and organic acids) were produced under these conditions of reaction. Methodology to remove coloured by-products from lactulose syrup in a range of 65-92% was established. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：883 / 890

页数：8

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