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Lactose behaviour in the presence of lactic acid and calcium

Published online by Cambridge University Press:  07 September 2016

Rangani Wijayasinghe ,
Todor Vasiljevic  and
Jayani Chandrapala
Rangani Wijayasinghe
Affiliation:
Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee, VIC 3030, Australia
Todor Vasiljevic
Affiliation:
Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee, VIC 3030, Australia
Jayani Chandrapala*
Affiliation:
Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee, VIC 3030, Australia
*
*For correspondence; e-mail: Janage.Chandrapala@vu.edu.au
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Abstract

Physical properties of lactose appeared influenced by presence of lactic acid in the system. Some other components such as Ca may further attenuate lactose behaviour and impact its phase transition. A model-based study was thus implemented with varying concentrations of Ca (0·12, 0·072 or 0·035% w/w) and lactic acid (0·05, 0·2, 0·4 or 1% w/w) in establishing the effects of these two main acid whey constituents on lactose phase behaviour. Concentrated solutions (50% w/w) containing lactose, lactic acid and Ca were analysed for thermal behaviour and structural changes by Differential Scanning Colorimetry (DSC) and Fourier Transform Infrared Spectroscopy (FTIR), respectively. Presence of 1% (w/w) lactic acid and 0·12% (w/w) Ca in lactose solution significantly increased the evaporation enthalpy of water, delayed and increased the energy required for lactose crystallisation as compared to pure lactose. FTIR analysis indicated a strong hydration layer surrounding lactose molecules, restricting water mobility and/or inducing structural changes of lactose, hindering its crystallisation. The formation of calcium lactate, which restricts the diffusion of lactose molecules, is also partly responsible. It appears that Ca removal from acid whey may be a necessary step in improving the processability of acid whey.

Keywords

Acid wheylactoselactic acidcalcium

Information

Type
Research Article
Information
Journal of Dairy Research , Volume 83 , Issue 3 , August 2016 , pp. 395 - 401
Copyright
Copyright © Proprietors of Journal of Dairy Research 2016 

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