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<p>Kinetics of tagatose formation from galactose in arginine solution at various temperatures and the effect of ethanol concentration on tagatose yield were investigated. A solution containing 5% (w/v) galactose and arginine 0.10&#xa0;mol/mol-galactose was treated at 90 − 120&#xa0;°C. Tagatose reached a constant yield of approximately 17% at 90, 35, 15, and 7&#xa0;min at 90, 100, 110, and 120&#xa0;°C. The initial rate method showed that tagatose formation greatly increased with temperature. The activation energy from the Arrhenius equation for tagatose formation was 61.5&#xa0;kJ/mol. Arginine also degraded faster at higher temperatures. In addition, the effect of adding 5 − 40&#xa0;wt% ethanol to galactose-arginine solution was investigated at 120&#xa0;°C for 15&#xa0;min. Increasing ethanol concentration to 10% resulted in a slightly higher tagatose yield of 19% compared to 17.5% without ethanol addition. However, 40&#xa0;wt% ethanol suppressed the conversion of galactose and significantly lowered the tagatose yield.</p>

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Isomerization of galactose in arginine solution and effect of ethanol addition

  • 期刊论文

  • 发表日期：

    2026年5月7日

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  • Neeranuch Milasing,
  • Pramote Khuwijitjaru,
  • Shuji Adachi

摘要

Kinetics of tagatose formation from galactose in arginine solution at various temperatures and the effect of ethanol concentration on tagatose yield were investigated. A solution containing 5% (w/v) galactose and arginine 0.10 mol/mol-galactose was treated at 90 − 120 °C. Tagatose reached a constant yield of approximately 17% at 90, 35, 15, and 7 min at 90, 100, 110, and 120 °C. The initial rate method showed that tagatose formation greatly increased with temperature. The activation energy from the Arrhenius equation for tagatose formation was 61.5 kJ/mol. Arginine also degraded faster at higher temperatures. In addition, the effect of adding 5 − 40 wt% ethanol to galactose-arginine solution was investigated at 120 °C for 15 min. Increasing ethanol concentration to 10% resulted in a slightly higher tagatose yield of 19% compared to 17.5% without ethanol addition. However, 40 wt% ethanol suppressed the conversion of galactose and significantly lowered the tagatose yield.