락툴로오스

생산 방법Industrial production of lactulose relies on isomerization of lactose in alkaline media (pH 11) at 70–80 °C, with yields reaching 70–80% when complexing catalysts such as aluminates or borates are used; lactose for this process can be sourced from secondary dairy raw materials including cheese whey, curd whey, and ultrafiltration permeates of skim milk and whey[3]. Lactulose can be purified from commercial syrups by selective enzymatic hydrolysis of residual lactose and epilactose using four commercial β-galactosidase preparations combined with biological and physicochemical methods, yielding a product containing over 94% lactulose[3]. Lactulose can also be produced by isomerization of lactose in ultrafiltrated whey permeate, where optimization and electroactivation achieve a 37% conversion[3].