Journal of Agricultural and Food Chemistry 2003-03-26

Effect of high pressure on isomerization and degradation of lactose in alkaline media.

F Javier Moreno, Mar Villamiel, Agustín Olano

Index: J. Agric. Food Chem. 51(7) , 1894-6, (2003)

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Abstract

The combined effects of temperature (60 degrees C) and high-pressure treatments (400 MPa for 3 h) on the isomerization-degradation of lactose (10%) in basic media were studied. The formation of isomeric disaccharides (lactulose and epilactose) and galactose decreased by the application of high pressure in aqueous sodium hydroxide 4 mM (pH 10.2) and 8 mM (pH 10.6), and sodium carbonate-bicarbonate buffer (pH 10.0). In addition, no substantial color development was observed in the sodium hydroxide systems for high and atmospheric pressure, whereas the application of high pressure led to a noticeable decrease of color development in the carbonate-bicarbonate system.