Application of molecularly imprinted hydrogel for the preparation of lactose-free milk

作者：Hadizadeh Farzin; Moghadam Maryam Hassanpour; Mohajeri Seyed Ahmad^*

来源：Journal of the Science of Food and Agriculture, 2013, 93(2): 304-309.

DOI：10.1002/jsfa.5757

• lactose
• milk
• molecularly imprinted hydrogel
• molecular recognition
• selectivity

BACKGROUND: A variety of lactose imprinted hydrogels were prepared and their binding properties were studied in comparison with blank non-imprinted hydrogel. Methacrylamide and ethylene glycol dimethacrylate were used as functional monomer and cross-linker, respectively. Dimethylsulfoxide was also applied as polymerisation solvent.
RESULTS: Different template/monomer ratios were studied and the optimised imprinted hydrogel (MIP2), with a lactose/methacrylamide ratio of 1:8, was selected in a rebinding test. In Scatchard analysis of MIP2-lactose interactions, the dissociation constant and maximum binding sites were 0.33 mmol L-1 and 67.76 mu mol g(-1) hydrogel, respectively. The selectivity of MIP2 for lactose in aqueous media was also evaluated in comparison with different mono-and disaccharides. The data showed that the affinity of MIP2 for lactose is significantly higher than other saccharides. The imprinted hydrogel was finally used as a sorbent for separation of lactose from milk.
CONCLUSIONS: The results indicated that MIP2, as an optimised imprinted hydrogel, can effectively bind lactose and decrease its concentration in milk.

• 出版日期2013-1-30