Galactose in dairy products
Milk and milk consumption has been subject of discussion for a long time, and is still a hot topic. Recently, as study was published that observed a correlation between milk intake and increased risk of fractures and mortality. The authors proposed the milk’s content of D-galactose as the possible m...
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| Formato: | H2 |
| Lenguaje: | Inglés sueco |
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SLU/Dept. of Food Science
2015
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| Materias: |
| _version_ | 1855571231233802240 |
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| author | Abrahamson, Agnes |
| author_browse | Abrahamson, Agnes |
| author_facet | Abrahamson, Agnes |
| author_sort | Abrahamson, Agnes |
| collection | Epsilon Archive for Student Projects |
| description | Milk and milk consumption has been subject of discussion for a long time, and is still a hot topic. Recently, as study was published that observed a correlation between milk intake and increased risk of fractures and mortality. The authors proposed the milk’s content of D-galactose as the possible mechanism, since D-galactose is used indicated ageing in animal models. Therefore, this study aims to develop a method to determine the amount of galactose, glucose and lactose in milk and fermented milk and apply it on to dairy products on the Swedish market. Low-pasteurized milk, lac- tose free milk, UHT milk, yogurt, lactose free yogurt, Filmjölk, Onaka and A-fil were subjected to analysis, stored in different temperatures until their expiration date and sampled during this time period to analyse changes in carbohydrate content. A method for HPAE-PAD analysis, a method for quantification of carbohydrates, was developed using CarboPac SA10 column. The amount of galactose in milk is 7.12 mg/100 g. No changes in carbohydrate content could be observed, except for UHT milk stored at 30° C (12.22 mg/100 g) compared to 20° C (9.90 mg/100 g) and 4° C (9.39 mg/100 g) storage temperature. The amount of galactose in yogurt products are generally higher, compared to other types of fermented milks (1583.33 mg/100 g to 62.95 mg/100 g). The analysis method need further development regarding sample dilution. |
| format | H2 |
| id | RepoSLU7718 |
| institution | Swedish University of Agricultural Sciences |
| language | Inglés swe |
| publishDate | 2015 |
| publishDateSort | 2015 |
| publisher | SLU/Dept. of Food Science |
| publisherStr | SLU/Dept. of Food Science |
| record_format | eprints |
| spelling | RepoSLU77182015-03-24T12:58:12Z Galactose in dairy products Abrahamson, Agnes milk galactose glucose lactose HPAE-PAD Swedish dairy products mjölk galaktos glukos laktos svenska mejeriprodukter Milk and milk consumption has been subject of discussion for a long time, and is still a hot topic. Recently, as study was published that observed a correlation between milk intake and increased risk of fractures and mortality. The authors proposed the milk’s content of D-galactose as the possible mechanism, since D-galactose is used indicated ageing in animal models. Therefore, this study aims to develop a method to determine the amount of galactose, glucose and lactose in milk and fermented milk and apply it on to dairy products on the Swedish market. Low-pasteurized milk, lac- tose free milk, UHT milk, yogurt, lactose free yogurt, Filmjölk, Onaka and A-fil were subjected to analysis, stored in different temperatures until their expiration date and sampled during this time period to analyse changes in carbohydrate content. A method for HPAE-PAD analysis, a method for quantification of carbohydrates, was developed using CarboPac SA10 column. The amount of galactose in milk is 7.12 mg/100 g. No changes in carbohydrate content could be observed, except for UHT milk stored at 30° C (12.22 mg/100 g) compared to 20° C (9.90 mg/100 g) and 4° C (9.39 mg/100 g) storage temperature. The amount of galactose in yogurt products are generally higher, compared to other types of fermented milks (1583.33 mg/100 g to 62.95 mg/100 g). The analysis method need further development regarding sample dilution. Mjölk och konsumtion av mjölk och mejeriprodukter har länge diskuterats, och är ännu ett aktuellt ämne. Nyligen publicerades en studie där ett samband mellan mjölk- konsumtion och risk för frakturer och dödlighet observerats. Författarna föreslog mjölkens innehåll av D-galaktos att vara orsaken, då D-galaktos används för att in- ducera åldrande i djurstudier. Syftet med denna studie är att utveckla en metod att analysera mängden galaktos, glukos och laktos i mjölk och fermenterade mjölkpro- dukter som finns på den svenska marknaden. Lagpastöriserad mjölk, laktosfri mjölk, mjölk med lång hållbarhet, yoghurt, laktosfri yoghurt, Filmjölk, Onaka och A-fil lag- rades i olika temperaturer till sitt Bäst-föredatum och prover togs under tiden, för att se om mängden av de olika kolhydraterna ändrades under lagring. En metod för HPAE-PAD-analys utvecklades för att passa CarboPac SA10-kolonnen. Mängden galaktos i mjölk uppmättes till 7,12 mg/100 g. Ingen skillnad i kolhydratinnehållet kunde mätas under lagringen, förutom i mjölk med lång hållbarhet lagrad i 30° C (12,22 mg/100 g), jämfört med lagring i 4° C (9,39 mg/100 g) och 20° C (9,90 mg/100 g). Mängden galaktos i yoghurt är generellt högre, jämför med filprodukter (1 583,33 mg/100 g jämfört med 62,95 mg/100 g). Analysmetoden behöver fortsatt utveckling med avseende på spädning av prover. SLU/Dept. of Food Science 2015 H2 eng swe https://stud.epsilon.slu.se/7718/ |
| spellingShingle | milk galactose glucose lactose HPAE-PAD Swedish dairy products mjölk galaktos glukos laktos svenska mejeriprodukter Abrahamson, Agnes Galactose in dairy products |
| title | Galactose in dairy products |
| title_full | Galactose in dairy products |
| title_fullStr | Galactose in dairy products |
| title_full_unstemmed | Galactose in dairy products |
| title_short | Galactose in dairy products |
| title_sort | galactose in dairy products |
| topic | milk galactose glucose lactose HPAE-PAD Swedish dairy products mjölk galaktos glukos laktos svenska mejeriprodukter |