Isomerisation Du Lactose En Lactulose En Solution Modele De Lactose Et Dans Du Permeat De Lactoserum Par Electro Activation Supportee Par Echange Ionique Sur Resine

Author : Md Ahasanul Karim
Publisher :
ISBN 13 :
Total Pages : 359 pages
Book Rating : 4.:/5 (129 download)

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Download or read book Comparative Study of Lactulose Production Through Electro-activation Technology Versus a Chemical Isomerization Process Using Lactose, Whey and Whey Permeate as Feedstocks and Valorization of the Electro-activated Materials to Produce Valuable Metabolites Using a Kefir Culture and Kluyveromyces Marxianus written by Md Ahasanul Karim and published by . This book was released on 2021 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey and whey permeate (WP) are the main agro-industrial by-products from cheese or casein production process that are regarded as environmental pollutants because of their high organic load (high biochemical and chemical oxygen demand) and are creating a major disposal problem for the dairy industry. Consequently, there is a serious demand of developing a sustainable approach for their utilization to evade environmental pollution. In this context, the study was intended to compare the electro-activation (EA) technology with a chemical isomerization process at equivalent solution alkalinity to produce a prebioticlactulose using lactose, whey, and WP as feedstocks and to valorize the electro-activated materials into valuable metabolites using a whole Kefir culture and a pure culture of Kluyveromyces marxianus as an integrated approach for complete valorization of these waste products. The EA technique was applied to isomerize lactose into lactulose in an EA react or modulated by anion and cation exchange membranes. Electro-isomerization of lactose into lactulose was performed by using lactose (5, 10, 15, and 20%, w/v), whey (7, 14, and 21%,w/v), and WP (6, 12, and 18%, w/v) solutions under current intensities of 300, 600, and 900 mA during 60 min with a sampling interval of 5 min. The conventional chemical isomerization was carried out at the KOH-equivalent solution alkalinity corresponding to that measured in the electro-activated lactose (EA-lactose), electro-activated whey (EA-whey),electro-activated whey permeate (EA-WP) solutions at each 5 min interval using KOHpowder as a catalyst at ambient temperature (22 ± 2 °C). The results showed that the production of lactulose using the EA approach was current intensity-, solution concentration-, and reaction time-dependent. The highest lactulose yields of 38 (at 40 min for a 900 mA and 10% lactose solution), 32 (at 60 min for a 900 mA and 7% whey solution), and 36.98%(at 50 min for a 900 mA and 6% WP solution) were achieved for lactose, whey, and WP,respectively. Whereas the maximum lactulose yields of ~27 (at 60 min for 10% lactosesolution) and 25.47% (at 50 min for 6% WP solution) were obtained for lactose and WP,respectively. However, no lactulose was produced for whey using the chemical process at the equivalent solution alkalinity as in the EA technique. The outcomes of this study revealed that the EA technology is a more efficient technique for the enhanced production of lactulose from lactose, whey, and WP compared to the convention chemical isomerization process.Thereafter, the feasibility of using electro-activated whey-based substrates including EA-vilactose, EA-whey, EA-WP as carbon sources to produce protein enriched biomass and valuable metabolites including organic acids (i.e., lactic, acetic, citric, and propionic acids) and biomolecules with aroma and flavor properties was studied using a mixed microbiota originated from whole kefir grains 336P. The results showed that the EA-substrates achieved a higher biomass growth in a reduced fermentation time than their non-EA mediums using the kefir culture. The highest cell growth (6.04 g/L) was obtained for EA-whey after 72 h which was even 1.7-fold higher than a standard nutrition broth, the reinforced clostridial medium (RCM). Furthermore, EA-whey produced a maximum of 8.46, 3.97, 0.60, and 1.02 g/L of lactic, acetic, citric, and propionicacid, respectively. Moreover, EA-whey achieved the highest kefiran production of 2.99 g/L,followed by the whey (2.67 g/L), EA-WP (2.31 g/L), WP (1.88 g/L), RCM broth (1.42 g/L),EA-lactose (1.37 g/L), and lactose (0.91 g/L). The results also demonstrated that various aromatic volatile compounds were produced during the fermentation of EA-whey, which may increase the organoleptic characteristic/sensory quality of the fermented products.Nevertheless, K. marxianus also demonstrated a satisfactory biomass growth in all substrates used and EA-whey achieved a maximum biomass (4.23 g/L) at 96 h of fermentation followed by YM broth (4.85 g/L). The produced biomass had high protein and lipid content (24.43-57.83, and 15.44-25.64%) depending on the used substrates and fermentation conditions.Several major organic acids including lactic, acetic, citric, propionic acids were produced during the fermentation on all media, with significant differences between electro-activatedand non-electro-activated substrates. Furthermore, K. marxianus produced various volatile aroma compounds with valued organoleptic properties. The YM-broth resulted in the lowest ethanol production (8.42 g/L at 48 h) while the highest ethanol was produced in the non-elec22.06g/L at 48 h). Moreover, a maximum of 393.85 to 988.22 mg/L of 2-phenylethanol was achieved, depending on the substrates used. Therefore, the results of this work suggest that the EA technology can be an emergent sustainable technology for achieving dual objectives of prebiotic lactulose production and concurrent valorization of whey and its derivatives in Kefir culture and K. marxianus driven bioprocesses to produce valuable metabolites for different applications including in food and feed industry. Thus, this knowledge is not only helpful to reduce the production cost of dairy industries, but also provide an eco-friendly alternative for the disposal of whey/WP as a part of integrated approach for complete valorization.