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Application of Infrared Spectroscopy to the Monitoring of Lactose and Protein From Whey After Ultra and Nano Filtration Process

2011; Mexican Chemical Society; Volume: 55; Issue: 3 Linguagem: Inglês

10.29356/jmcs.v55i3.826

0583-7693

Myrna Solís-Oba, Ogilver Teniza-García, Marlon Rojas‐López, R. Delgado‐Macuil, J. Dı́az-Reyes, R García Ruiz,

Spectroscopy and Chemometric Analyses

Whey is produced during cheese manufacture, some of its constituents are lactose and proteins. In different countries such con- stituents are separated for use as raw material; some of the processes to separate these components are by ultra and nano-filtration, however most common methods for the determination of lactose and proteins are not accurate. This paper shows that infrared spectroscopy is a good alternative for the quantification of lactose and proteins after ultra- and nano-filtration processes. Linear calibration curves were obtained with this analytical technique for aqueous solutions containing lactose or protein in the range 0 to 20%; after 20% lactose, the solution becomes saturated. Infrared spectroscopy is a rapid and precise method that could be successfully used to quantify these compounds and follow the ultra- and nano-filtration process applied to purify lactose and proteins from whey.