Chandrapala Jayani, Gauthier Claire, Vasiljevic Todor
Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University,Werribee campus, VIC 3030,Australia.
J Dairy Res. 2017 Nov;84(4):484-487. doi: 10.1017/S0022029917000553. Epub 2017 Oct 2.
Contradictory statements about the effects of pH change on crystallisation behaviour of lactose exist in the literature. Considering the importance of addressing the processability issue of acid whey, a systematic study is required to establish lactose crystallisation behaviour in the presence of LA and Ca at concentrations present in real acid whey waste streams emphasising impact of pH. Structural modifications of lactose were evident at elevated, more neutral pH in the presence of 1% w/w LA and 0·12% w/w Ca. These structural changes led to changes in the anomeric equilibrium of lactose, which manipulated the water-lactose behaviour and increased the crystallinity. Therefore, altering pH to 6·5 may be the solution to proper industrial processing of acid whey, enhancing the ability of lactose to crystallise properly.
文献中存在关于pH变化对乳糖结晶行为影响的相互矛盾的说法。考虑到解决酸性乳清可加工性问题的重要性，需要进行系统研究，以确定在实际酸性乳清废水中存在的乳酸（LA）和钙（Ca）浓度下，pH对乳糖结晶行为的影响。在存在1% w/w LA和0·12% w/w Ca的情况下，在较高、更接近中性的pH值下，乳糖的结构修饰很明显。这些结构变化导致乳糖异头物平衡的改变，从而控制了水-乳糖行为并提高了结晶度。因此，将pH值调整到6·5可能是酸性乳清进行适当工业加工的解决方案，可增强乳糖正确结晶的能力。
