HUSCAP logo Hokkaido Univ. logo

Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
Peer-reviewed Journal Articles, etc >

Adsorption of Lactose Using Anion Exchange Resin by Adding Boric Acid from Milk Whey

This item is licensed under:Creative Commons Attribution 4.0 International

Files in This Item:
Authorfinalversion_manuscript.pdf431.38 kBPDFView/Open
Please use this identifier to cite or link to this item:

Title: Adsorption of Lactose Using Anion Exchange Resin by Adding Boric Acid from Milk Whey
Authors: Maruyama, Hideo Browse this author →KAKEN DB
Seki, Hideshi Browse this author →KAKEN DB
Keywords: adsorption
milk whey
boric acid
anion exchange resin
Issue Date: 3-Oct-2023
Journal Title: Separations
Volume: 10
Issue: 10
Start Page: 530
Publisher DOI: 10.3390/separations10100530
Abstract: Influence of adding boric acid (BA) on the adsorption behavior of lactose onto an anion exchange resin (IRA402) was investigated. By adding BA, the amount adsorbed of lactose onto IRA402 was increased ca. 20 % compared with without adding BA. In the presence of BA, ca. 70% of the adsorbed lactose could desorb from IRA402, while the absorbed lactose hardly desorbed in the absence of BA. Lactose molecular was considered to bind to tertiary amine group on IRA402 by Maillard reaction. The optimum conditions of the dosage of BA and pH were found at the molar ratio of BA to lactose ranging from 1-2, and pH 7-9. The kinetics and equilibrium of lactose adsorption could be explained by Langmuir adsorption model (best model). In the case of real whey solution, phosphate strongly affected the adsorption behavior and could be removed as precipitation from the whey over pH 10. Whey proteins had little effect on lactose adsorption, which was ca. 30% less than that in the model system. Moreover, the kinds of whey proteins and amino acids had little effect on the amount adsorbed. Minerals in the whey may consider to be also responsible for the decreased adsorption in the whey.
Rights: © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.
Type: article (author version)
Appears in Collections:水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 丸山 英男

Export metadata:

OAI-PMH ( junii2 , jpcoar_1.0 )

MathJax is now OFF:


 - Hokkaido University