Molecular profiling of whey permeate reveals new insights into molecular affinities related to industrial unit operations during lactose production
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Molecular profiling of whey permeate reveals new insights into molecular affinities related to industrial unit operations during lactose production. / Tsermoula, Paraskevi; Rostved Bechshøft, Mie; Friis, Christoffer; Engelsen, Søren Balling; Khakimov, Bekzod.
In: Food Chemistry, Vol. 420, 136060, 2023.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Molecular profiling of whey permeate reveals new insights into molecular affinities related to industrial unit operations during lactose production
AU - Tsermoula, Paraskevi
AU - Rostved Bechshøft, Mie
AU - Friis, Christoffer
AU - Engelsen, Søren Balling
AU - Khakimov, Bekzod
N1 - Publisher Copyright: © 2023 The Author(s)
PY - 2023
Y1 - 2023
N2 - Lactose powder production from whey permeate generates various side-streams. Molecular profiling of these side-streams and lactose powder can help to detect minor compounds affecting lactose crystallization, lactose powder properties and document the composition of the underutilized side-streams. In this study, whey permeate, lactose powder and intermediate streams from trial lactose productions were analyzed using gas chromatography-mass spectrometry (GC–MS) and proton nuclear magnetic resonance (1H NMR) spectroscopy. In total, 110 compounds were identified and 49 were quantified. Linking the molecular profiles to in-process steps revealed differential compositional attenuation by the unit operations. Small molecules (e.g. methanol) and a few larger molecules (e.g. fatty acids) permeated reverse osmosis membrane, while twenty-three compounds (e.g. hydroxypyruvic acid, malonic acid, gluconic acid and ribonic acid) co-crystallized with lactose and ended up in lactose power. These results help to better understand and control lactose powder production and highlights possibilities to develop new food ingredients.
AB - Lactose powder production from whey permeate generates various side-streams. Molecular profiling of these side-streams and lactose powder can help to detect minor compounds affecting lactose crystallization, lactose powder properties and document the composition of the underutilized side-streams. In this study, whey permeate, lactose powder and intermediate streams from trial lactose productions were analyzed using gas chromatography-mass spectrometry (GC–MS) and proton nuclear magnetic resonance (1H NMR) spectroscopy. In total, 110 compounds were identified and 49 were quantified. Linking the molecular profiles to in-process steps revealed differential compositional attenuation by the unit operations. Small molecules (e.g. methanol) and a few larger molecules (e.g. fatty acids) permeated reverse osmosis membrane, while twenty-three compounds (e.g. hydroxypyruvic acid, malonic acid, gluconic acid and ribonic acid) co-crystallized with lactose and ended up in lactose power. These results help to better understand and control lactose powder production and highlights possibilities to develop new food ingredients.
KW - H NMR
KW - GC–MS
KW - Lactose
KW - Molecular attenuation
KW - Whey permeate
U2 - 10.1016/j.foodchem.2023.136060
DO - 10.1016/j.foodchem.2023.136060
M3 - Journal article
C2 - 37086610
AN - SCOPUS:85152902976
VL - 420
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 136060
ER -
ID: 347894556