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2 results on '"Valerie Weinborn"'

1. Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate

Author

Caroline Thum, Valerie Weinborn, Daniela Barile, Warren C McNabb, Nicole C Roy, and Juliana Maria Leite Nobrega de Moura Bell

Subjects
lactose hydrolysis, goat milk oligosaccharides, β-galactosidase, transgalactosylation, whey, mass spectrometry, processing, Organic chemistry, QD241-441
Abstract

Enzymatic hydrolysis of lactose is a crucial step to improve the efficiency and selectivity of membrane-based separations toward the recovery of milk oligosaccharides free from simple sugars. Response surface methodology was used to investigate the effects temperature (25.9 to 54.1 °C) and amount of enzyme (0.17 to 0.32% w/w) at 1, 2, and 4 h of reaction on the efficiency of lactose hydrolysis by Aspergillus oryzae β-galactosidase, preservation of major goat whey oligosaccharides, and on the de-novo formation of oligosaccharides. Lactose hydrolysis above 99% was achieved at 1, 2, and 4 h, not being significantly affected by temperature and amount of enzyme within the tested conditions. Formation of 4 Hexose (Hex) and 4 Hex 1 Hex and an increased de-novo formation of 2 Hex 1 N-Acetyl-Neuraminic Acid (NeuAc) and 2 Hex 1 N-Glycolylneuraminic acid (NeuGc) was observed in all treatments. Overall, processing conditions using temperatures ≤40 °C and enzyme concentration ≤0.25% resulted in higher preservation/formation of goat whey oligosaccharides.

Published
2019
Full Text
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2. Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate

Author

Warren C. McNabb, Daniela Barile, Nicole C. Roy, Caroline Thum, Valerie Weinborn, and Juliana Maria Leite Nobrega de Moura Bell

Subjects
0106 biological sciences, lactose hydrolysis, Aspergillus oryzae, transgalactosylation, whey, Oligosaccharides, Pharmaceutical Science, Lactose, 01 natural sciences, Analytical Chemistry, chemistry.chemical_compound, Models, Theoretical and Computational Chemistry, Drug Discovery, Beta-galactosidase, mass spectrometry, chemistry.chemical_classification, biology, Goats, Hydrolysis, goat milk oligosaccharides, Temperature, 04 agricultural and veterinary sciences, Hydrogen-Ion Concentration, 040401 food science, Milk, Membrane, Chemistry (miscellaneous), Molecular Medicine, β-galactosidase, Chemical, Article, lcsh:QD241-441, Medicinal and Biomolecular Chemistry, 0404 agricultural biotechnology, lcsh:Organic chemistry, 010608 biotechnology, Enzymatic hydrolysis, Animals, Hexose, Physical and Theoretical Chemistry, Hexoses, Chromatography, Organic Chemistry, beta-Galactosidase, biology.organism_classification, Whey Proteins, Enzyme, Models, Chemical, chemistry, biology.protein, Neuraminic Acids, processing
Abstract

Enzymatic hydrolysis of lactose is a crucial step to improve the efficiency and selectivity of membrane-based separations toward the recovery of milk oligosaccharides free from simple sugars. Response surface methodology was used to investigate the effects temperature (25.9 to 54.1 &deg, C) and amount of enzyme (0.17 to 0.32% w/w) at 1, 2, and 4 h of reaction on the efficiency of lactose hydrolysis by Aspergillus oryzae &beta, galactosidase, preservation of major goat whey oligosaccharides, and on the de-novo formation of oligosaccharides. Lactose hydrolysis above 99% was achieved at 1, 2, and 4 h, not being significantly affected by temperature and amount of enzyme within the tested conditions. Formation of 4 Hexose (Hex) and 4 Hex 1 Hex and an increased de-novo formation of 2 Hex 1 N-Acetyl-Neuraminic Acid (NeuAc) and 2 Hex 1 N-Glycolylneuraminic acid (NeuGc) was observed in all treatments. Overall, processing conditions using temperatures &le, 40 &deg, C and enzyme concentration &le, 0.25% resulted in higher preservation/formation of goat whey oligosaccharides.

Published
2019
Full Text
View/download PDF

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