Natural Caprine Whey Oligosaccharides Separated by Membrane Technology and Profile Evaluation by Capillary Electrophoresis

Diana (9510-5561-CD65) Oliveira, Andrew Wilbey, Alistair S. Grandison, Luisa Bivar Roseiro*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review


The 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 cutoff (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
Original languageUndefined/Unknown
JournalFood and Bioprocess Technology
Publication statusPublished - 2 Jul 2013
Externally publishedYes

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