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Composition and isolation of goat cheese whey oligosaccharides by membrane technology

2019Journal article Restricted access
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dc.contributor.authorSousa, Yasmim R. F.
dc.contributor.authorAraújo, Daline F. S.
dc.contributor.authorPulido, Javier O.
dc.contributor.authorPintado, Maria Manuela E.
dc.contributor.authorMartínez-Férez, Antonio
dc.contributor.authorQueiroga, Rita C. R. E.
dc.date.accessioned2019-08-30T12:23:49Z
dc.date.available2019-08-30T12:23:49Z
dc.date.issued2019
dc.description.abstractThe present research aimed investigates the characterization and concentration of oligosaccharides naturally present in goat cheese whey obtained from two types of goat milk. The goat cheese whey was processed by a two-step cross-flow filtration process and a hydrophilic interaction chromatography – Ultra-Performance Liquid Chromatography coupled to a High Definition Mass Spectrometry. A Quadrupole Time-of-Flight (HILIC UPLC-HDMS-Q-TOF) method was used to identify and measure five different oligosaccharides in the samples. A final product with recovery of 63–96% of oligosaccharides was obtained when compared with the original whey. These components indicate that goat whey can be used as a source of oligosaccharides with potential functional and possible application for human nutrition.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSousa, Yasmim R.F., Araújo, Daline F.S., Pulido, Javier O., Pintado, Maria Manuela, Martínez-Férez, Antonio, Queiroga, Rita C.R.E. (2019). Composition and isolation of goat cheese whey oligosaccharides by membrane technology. International Journal of Biological Macromolecules, 139, 57-62pt_PT
dc.identifier.doi10.1016/j.ijbiomac.2019.07.181pt_PT
dc.identifier.eid85069967015
dc.identifier.issn0141-8130
dc.identifier.pmid31356940
dc.identifier.urihttp://hdl.handle.net/10400.14/28136
dc.identifier.wos000506421200007
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.subjectCaprine wheypt_PT
dc.subjectOligosaccharidespt_PT
dc.subjectLactosept_PT
dc.subjectUltrafiltrationpt_PT
dc.subjectNanofiltrationpt_PT
dc.titleComposition and isolation of goat cheese whey oligosaccharides by membrane technologypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage62
oaire.citation.startPage57
oaire.citation.titleInternational Journal of Biological Macromoleculespt_PT
oaire.citation.volume139
person.familyNamePintado
person.givenNameMaria Manuela
person.identifier456608
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id7004483898
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

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