Abstract
The functional food market is growing rapidly and membrane processing offers several advantages over conventional methods for separation, fractionation and recovery of bioactive components. The aim of the present study was to select a process that could be implemented easily on an industrial scale for the isolation of natural lactose-derived oligosaccharides (OS) from caprine whey, enabling the development of functional foods for clinical and infant nutrition. The most efficient process was the combination of a pre-treatment to eliminate proteins and fat, using an ultrafiltration (UF) membrane of 25-kDa molecular weight cutoff (MWCO), followed by a tighter UF membrane with 1-kDa MWCO. Circa 90 % of the carbohydrates recovered in the final retentate were OS. Capillary electrophoresis was used to evaluate the OS profile in this retentate. The combined membrane-processing system is thus a promising technique for obtaining natural concentrated OS from whey.
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Acknowledgments
Diana Oliveira greatly acknowledges a PhD sponsorship (SFRH/ BD/39042/2007) of Fundação para a Ciência e Tecnologia, FCT-MCTES, from the Portuguese Government. The authors are also very grateful to Clare and Jason Holmes from New Forest Goat Dairy, for providing caprines whey for these experiments.
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Oliveira, D.L., Wilbey, R.A., Grandison, A.S. et al. Natural Caprine Whey Oligosaccharides Separated by Membrane Technology and Profile Evaluation by Capillary Electrophoresis. Food Bioprocess Technol 7, 915–920 (2014). https://doi.org/10.1007/s11947-013-1153-1
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DOI: https://doi.org/10.1007/s11947-013-1153-1