Physical Sciences and Mathematics Commons^™

Isomerization Of Galactose To Tagatose: Recent Advances In Non-Enzymatic Isomerization, Jikai Zhao, Zhuo Wang, Qing Jin, Danyi Feng, Juhee Lee

School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations

The valorization of galactose derived from acid whey to low-calorie tagatose has gained increasing attention. Enzymatic isomerization is of great interest but faces several challenges, such as poor thermal stability of enzymes and a long processing time. In this work, non-enzymatic (supercritical fluids, triethylamine, arginine, boronate affinity, hydrotalcite, Sn-β zeolite, and calcium hydroxide) pathways for galactose to tagatose isomerization were critically discussed. Unfortunately, most of these chemicals showed poor tagatose yields (70%). The latter is able to form a tagatose–calcium hydroxide–water complex, which stimulates the equilibrium toward tagatose and prevents sugar degradation. Nevertheless, the excessive use of calcium hydroxide may …