Application of Factorial Design for Optimization of the Synthesis of Lactulose Obtained from Whey Permeate

• Autor(a) principal: Zimmer,Fernanda C.
• Data de Publicação: 2017
• Outros Autores: Souza,Aloisio H. P., Silveira,Ana F. C., Santos,Maristela R., Matsushita,Makoto, Souza,Nilson E., Rodrigues,Angela C.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Journal of the Brazilian Chemical Society (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532017001202326
• topic: prebiotics; experimental design; reuse of industrial by-products

There is a great interest in developing suitable alternatives for the utilization of whey, a by-product from cheese production that contains high concentration of lactose. These alternatives allow the transformation of whey into several products, reducing its environmental impact and providing gains to the dairy industry through the development of new products. The goal of this study was to optimize the synthesis of lactulose from the permeate of bovine whey. The response surface methodology (RSM) was used to investigate the effect of two parameters, time of reaction (90, 135 and 180 min) and isomerization type (sodium sulfite, boric acid and b-galactosidase enzyme), aiming to obtain the highest reaction yield. According to the response surface and desirability function, the best experimental conditions for lactulose synthesis (where it was obtained 50.06 g of lactulose per 100 g of whey powder) consisted of a reaction time of 180 min with the use of enzymatic isomerization.