Composition and isolation of goat cheese whey oligosaccharides by membrane technology

Yasmim R. F. Sousa; Daline F. S. Araújo; Javier O. Pulido; Maria Manuela E. Pintado; Antonio Martínez-Férez; Rita C. R. E. Queiroga

doi:10.1016/j.ijbiomac.2019.07.181

Composition and isolation of goat cheese whey oligosaccharides by membrane technology

Yasmim R. F. Sousa, Daline F. S. Araújo, Javier O. Pulido, Maria Manuela E. Pintado, Antonio Martínez-Férez, Rita C. R. E. Queiroga^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

14 Citations (Scopus)

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.

Original language	English
Pages (from-to)	57-62
Number of pages	6
Journal	International Journal of Biological Macromolecules
Volume	139
DOIs	https://doi.org/10.1016/j.ijbiomac.2019.07.181
Publication status	Published - 15 Oct 2019

Keywords

Caprine whey
Lactose
Nanofiltration
Oligosaccharides
Ultrafiltration

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10.1016/j.ijbiomac.2019.07.181

http://hdl.handle.net/10400.14/28136

Cite this

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title = "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.",

keywords = "Caprine whey, Lactose, Nanofiltration, Oligosaccharides, Ultrafiltration",

author = "Sousa, {Yasmim R. F.} and Ara{\'u}jo, {Daline F. S.} and Pulido, {Javier O.} and Pintado, {Maria Manuela E.} and Antonio Mart{\'i}nez-F{\'e}rez and Queiroga, {Rita C. R. E.}",

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doi = "10.1016/j.ijbiomac.2019.07.181",

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AU - Sousa, Yasmim R. F.

AU - Araújo, Daline F. S.

AU - Pulido, Javier O.

AU - Pintado, Maria Manuela E.

AU - Martínez-Férez, Antonio

AU - Queiroga, Rita C. R. E.

PY - 2019/10/15

Y1 - 2019/10/15

N2 - 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.

AB - 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.

KW - Caprine whey

KW - Lactose

KW - Nanofiltration

KW - Oligosaccharides

KW - Ultrafiltration

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SP - 57

EP - 62

JO - International Journal of Biological Macromolecules

JF - International Journal of Biological Macromolecules

ER -

Composition and isolation of goat cheese whey oligosaccharides by membrane technology

Abstract

Keywords

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