Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresis

Detalhes bibliográficos
Autor(a) principal: Oliveira, Diana
Data de Publicação: 2014
Outros Autores: Wilbey, R. Andrew, Grandison, A. S., Roseiro, Luisa B.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.9/2519
Resumo: 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 studywas 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-kDaMWCO. 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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spelling Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresisOligosaccharidesCaprine milkUltrafiltrationMembrane separationCapillary ElectrophoresisThe 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 studywas 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-kDaMWCO. 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.SpringerRepositório do LNEGOliveira, DianaWilbey, R. AndrewGrandison, A. S.Roseiro, Luisa B.2014-08-11T16:16:08Z2014-01-01T00:00:00Z2014-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.9/2519engOliveira, D.L.; Wilbey, R.A.; Grandison, A.S.; Roseiro, L. Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresis. In: Food and Bioprocess Technology, 2014, Vol. 7, nº 3, p. 915-9201935-5130info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2022-09-06T12:27:35Zoai:repositorio.lneg.pt:10400.9/2519Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T15:35:24.353979Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresis
title Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresis
spellingShingle Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresis
Oliveira, Diana
Oligosaccharides
Caprine milk
Ultrafiltration
Membrane separation
Capillary Electrophoresis
title_short Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresis
title_full Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresis
title_fullStr Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresis
title_full_unstemmed Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresis
title_sort Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresis
author Oliveira, Diana
author_facet Oliveira, Diana
Wilbey, R. Andrew
Grandison, A. S.
Roseiro, Luisa B.
author_role author
author2 Wilbey, R. Andrew
Grandison, A. S.
Roseiro, Luisa B.
author2_role author
author
author
dc.contributor.none.fl_str_mv Repositório do LNEG
dc.contributor.author.fl_str_mv Oliveira, Diana
Wilbey, R. Andrew
Grandison, A. S.
Roseiro, Luisa B.
dc.subject.por.fl_str_mv Oligosaccharides
Caprine milk
Ultrafiltration
Membrane separation
Capillary Electrophoresis
topic Oligosaccharides
Caprine milk
Ultrafiltration
Membrane separation
Capillary Electrophoresis
description 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 studywas 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-kDaMWCO. 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.
publishDate 2014
dc.date.none.fl_str_mv 2014-08-11T16:16:08Z
2014-01-01T00:00:00Z
2014-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.9/2519
url http://hdl.handle.net/10400.9/2519
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Oliveira, D.L.; Wilbey, R.A.; Grandison, A.S.; Roseiro, L. Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresis. In: Food and Bioprocess Technology, 2014, Vol. 7, nº 3, p. 915-920
1935-5130
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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