HPLC and NMR Study of the Reduction of Sweet Whey Permeate

Ming Hu, Mark J. Kurth, You Lo Hsieh, John M. Krochta

Research output: Contribution to journalArticlepeer-review

14 Scopus citations

Abstract

Sweet whey permeate was hydrogenated under high pressure and temperature with Raney Ni as a catalyst. Different reaction conditions, such as reaction time, amount of catalyst, and initial hydrogen pressure and temperature, were studied. The reaction mixtures were analyzed by HPLC and NMR. The major whey component, lactose (4-O-β-D-galactopyranosyl-D-glucose), was converted under these conditions to lactitol (4-O-β-D-galactopyranosyl-D-glucitol) to different degrees. Hydrolysis of lactose to galactose and glucose and further reduction was also observed over a wide temperature range, whereas isomerization of lactose to lactulose (4-O-β-D-galactopyranosyl-D-fructose) and subsequent reduction only occurred above 110 °C. With reaction time of 4 h, an initial hydrogen pressure of 1500 psi, 40.5 g of Raney Ni, and a temperature = 120 °C, sweet whey permeate (42%, 340 g) gives lactitol (85.2 %), lactulitol (1.7%), and sorbitol and dulcitol (0.8%) together with unreacted fat, protein, and salts (12.3%).

Original languageEnglish (US)
Pages (from-to)3757-3762
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume44
Issue number12
StatePublished - Dec 1996

Keywords

  • Catalytic hydrogenation
  • Dulcitol
  • Galactose
  • Glucose
  • HPLC
  • Hydrolysis
  • Isomerization
  • Lactitol
  • Lactose
  • Lactulitol
  • Lactulose
  • NMR
  • Sorbitol
  • Sweet whey permeate

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

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