The isomerization kinetics of lactose to lactulose in the presence of sodium aluminate
Special Symposium - Innovations in Food Technology (LMC Congress)
Innovations in Food Technology - Poster Session (Food - P2)
Keywords: lactulose, lactose , isomerization, kinetics
Lactulose (4-O-β-D-galactopyranosyl D-fructose) is a synthetic disaccharide which was produced for the first time in 1930 by isomerization of lactose using calcium hydroxide.
Lactulose has been used extensively for treatment of portal systemic encephalophady and chronic constipation. It is also used as a Bifidus factor in nutrition and is known to be a very important humanizing factor in infant formula and is added to commerical infant formula products and various milk products. This sugar has greater sweetness and solubility than lactose and if produced economically, it can be used widely in baking and confectionery applications.
In this research the isomerization kinetic of lactose to lactulose in presence of sodium aluminate as a catalyst has been investigated. The aim of this work is to introduce a suitable reaction model for isomerization of lactose to lactulose with sodium aluminate in order to find a beneficial tool for predicting the trend of reaction in diffrent conditions and study the effect of important parameters such as pH and temperature on reaction.
After finding a suitable model for reaction and solving the rate equations, equations for concentration of each component were determined.The experiments were carried out in three temperatures (50, 60 and 70ºC) and two aluminate/lactose molar ratios (1 and 2) . Sampels were taken at difftent times and the content of diffrent sugars were determined by using HPLC method.
The obtained data from HPLC was used for finding the optimum reaction condition and calculating of rate constants.Comparing the exprimental and model perdicted data shows that the model is well fitted with exprimental datas and so it can be used in simulation and industrial purposes.
Presented Thursday 20, 13:30 to 14:40, in session Innovations in Food Technology - Poster Session (Food - P2).
