Production of high-purity lactulose via an integrated one-pot boronate affinity adsorbent based adsorption-assisted isomerization and simultaneous purification.

Adsorption-assisted isomerization Boronate affinity adsorbent Lactulose Operational stability Simultaneous purification

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Dec 2023
Historique:
received: 16 05 2022
revised: 02 07 2023
accepted: 17 07 2023
medline: 24 8 2023
pubmed: 28 7 2023
entrez: 27 7 2023
Statut: ppublish

Résumé

High-purity lactulose is mandatory for its medical uses and food applications. This work developed an efficient lab-scale strategy for the synthesis of high-purity lactulose by combining lactose-to-lactulose isomerization with simultaneous recovery of lactulose, which was conducted concurrently and semi-continuously in a boronate affinity adsorbent-packed column. The first step covers the boronate affinity adsorbent-based adsorption-assisted lactose-to-lactulose isomerization. Under optimized conditions, in situ selectively binding of the newly formed lactulose onto the boronate affinity adsorbent enables a much-enhanced lactulose yield up to 80.20% with the lowest byproducts yield of 6.30%. Afterward, over 90% of the adsorbed lactulose can be recovered through sequential desorption with purity >98%. The net outcome of the applied strategy was the yield of high-purity lactulose up to 72.31%, the highest value ever reported. Moreover, the packed column displayed excellent operational stability. The encouraging results validate the high potential of this approach in the sustainable production of high-purity lactulose.

Identifiants

pubmed: 37499512
pii: S0308-8146(23)01553-4
doi: 10.1016/j.foodchem.2023.136935
pii:
doi:

Substances chimiques

Lactulose 4618-18-2
Lactose J2B2A4N98G

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

136935

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Mingming Wang (M)

College of Food Science and Engineering, Ocean University of China, Qingdao, Shangdong Province 266003, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.

Lu Wang (L)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.

Xiao Hua (X)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.

Ruijin Yang (R)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China. Electronic address: yrj@jiangnan.edu.cn.

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Classifications MeSH