首页|Traditional analytical approaches for lactose residues determination in lactose hydrolysed milks: A review
Traditional analytical approaches for lactose residues determination in lactose hydrolysed milks: A review
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NSTL
Elsevier
Lactose, a major carbohydrate of mammalian milk is being digested by the intestinal enzyme lactase. Lactase activity decreases in later childhood and throughout life in the majority of the world's population leading towards lactose intolerance. To overcome this challenge, lactose-free milk and milk products have emerged as a boon to lactose-intolerant people all over the world. The wide availability of lactose-free products is encouraging consumers to select them as a preferred choice for dairy foods, driven by the increasingly wide product range. Lactose content should be less than 100 mg/L in order to comply with the legal standards of lactose-free milk products. During the preparation of lactose-free products, lactose hydrolysis increases the level of glucose and galactose in milk along with galactooligosaccharides (GOS) due to transgalactosylation activity of the lactase enzyme. These carbohydrate moieties interfere in the accurate estimation of lactose in lactose-free milk. This review summarizes various techniques such as chromatographic, enzymatic, or sensor-based developed to estimate residual lactose in low lactose milk system along with their advantages and limitations. Among all the detection methods, high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) showed the highest accuracy and specificity without any interference from other disaccharides. However, it is quite expensive and therefore not used widely. Thus, there is a need to develop a rapid and costeffective method for the detection of residual lactose in a low-lactose milk system.
NSTL
Elsevier
