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Composition and isolation of goat cheese whey oligosaccharides by membrane technology.

Abstract：

:The present research aimed investigates the characterization and concentration of oligosaccharides naturally present in goat cheese whey obtained from two types of goat milk. The goat cheese whey was processed by a two-step cross-flow filtration process and a hydrophilic interaction chromatography - Ultra-Performance Liquid Chromatography coupled to a High Definition Mass Spectrometry. A Quadrupole Time-of-Flight (HILIC UPLC-HDMS-Q-TOF) method was used to identify and measure five different oligosaccharides in the samples. A final product with recovery of 63-96% of oligosaccharides was obtained when compared with the original whey. These components indicate that goat whey can be used as a source of oligosaccharides with potential functional and possible application for human nutrition.

journal_name

Int J Biol Macromol

journal_title

International journal of biological macromolecules

authors

Sousa YRF,Araújo DFS,Pulido JO,Pintado MME,Martínez-Férez A,Queiroga RCRE

doi

10.1016/j.ijbiomac.2019.07.181

subject

Has Abstract

pub_date

2019-10-15 00:00:00

pages

57-62

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(19)31927-0

journal_volume

139

pub_type

杂志文章

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