Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresisOliveira, D. L., Wilbey, R. A., Grandison, A. S. and Roseiro, L. B. (2014) Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresis. Food and Bioprocess Technology, 7 (3). pp. 915-920. ISSN 1935-5130 Full text not archived in this repository. It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing. To link to this item DOI: 10.1007/s11947-013-1153-1 Abstract/SummaryThe 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 study was 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 cut off (MWCO), followed by a tighter UF membrane with 1 kDa MWCO. 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. Powered
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