scholarly journals Lactose Hydrolysis in Milk and Dairy Whey Using Microbial β-Galactosidases

2015 ◽  
Vol 2015 ◽  
pp. 1-7 ◽  
Author(s):  
Michele Dutra Rosolen ◽  
Adriano Gennari ◽  
Giandra Volpato ◽  
Claucia Fernanda Volken de Souza
Keyword(s):  
Reaction Time ◽  
Food Industry ◽  
Cheese Whey ◽  
Kluyveromyces Lactis ◽  
Enzyme Reaction ◽  
Enzyme Concentration ◽  
Lactose Hydrolysis ◽  
Optimum Temperature ◽  
Whey Permeate ◽  
Hydrolysis Process

This work aimed at evaluating the influence of enzyme concentration, temperature, and reaction time in the lactose hydrolysis process in milk, cheese whey, and whey permeate, using two commercial β-galactosidases of microbial origins. We used Aspergillus oryzae (at temperatures of 10 and 55°C) and Kluyveromyces lactis (at temperatures of 10 and 37°C) β-galactosidases, both in 3, 6, and 9 U/mL concentrations. In the temperature of 10°C, the K. lactis β-galactosidase enzyme is more efficient in the milk, cheese whey, and whey permeate lactose hydrolysis when compared to A. oryzae. However, in the enzyme reaction time and concentration conditions evaluated, 100% lactose hydrolysis was not reached using the K. lactis β-galactosidase. The total lactose hydrolysis in whey and permeate was obtained with the A. oryzae enzyme, when using its optimum temperature (55°C), at the end of a 12 h reaction, regardless of the enzyme concentration used. For the lactose present in milk, this result occurred in the concentrations of 6 and 9 U/mL, with the same time and temperature conditions. The studied parameters in the lactose enzymatic hydrolysis are critical for enabling the application of β-galactosidases in the food industry.

scholarly journals Production of lactulose oligosaccharides by isomerisation of transgalactosylated cheese whey permeate obtained by β-galactosidases from dairy Kluyveromyces

2015 ◽  
Vol 82 (3) ◽  
pp. 356-364 ◽  
Author(s):  
Beatriz Padilla ◽  
Florencia Frau ◽  
Ana Isabel Ruiz-Matute ◽  
Antonia Montilla ◽  
Carmela Belloch ◽  
...  
Keyword(s):  
Kluyveromyces Marxianus ◽  
Food Industry ◽  
Cheese Whey ◽  
Kluyveromyces Lactis ◽  
Sodium Aluminate ◽  
Whey Permeate ◽  
Total Carbohydrates ◽  
Cheese Whey Permeate

β-Galactosidases from Kluyveromyces lactis and Kluyveromyces marxianus isolated from artisanal ewes’ milk cheeses, were used to transgalactosylate lactose from cheese whey permeate (WP). The content of galactooligosaccharides (GOS) obtained by transgalactosylation was comparable with that formed using pure lactose as substrate. In order to obtain a mixture with higher prebiotic oligosaccharide content, isomerisation of the transgalactosylated WP was carried out using sodium aluminate as catalyst. The transgalactosylated mixtures at 6 h of reaction contained amounts of prebiotic carbohydrates (tagatose, lactulose, GOS and oligosaccharides derived from lactulose, OsLu) close to 50 g/100 g of total carbohydrates for all the strains tested, corresponding to 322 g prebiotics/kg whey permeate. Thus, the suitability of this methodology to produce mixtures of dietary non-digestible carbohydrates with prebiotic properties from WP has been demonstrated, which is interesting for the food industry since it increases the value and the applicability of this by-product from cheese manufacture.

Cheese whey permeate fermentation by Kluyveromyces lactis: a combined approach to wastewater treatment and bioethanol production

2019 ◽  
Vol 41 (24) ◽  
pp. 3210-3218 ◽  
Author(s):  
Fábio Coelho Sampaio ◽  
Janaína Teles de Faria ◽  
Milena Fernandes da Silva ◽  
Ricardo Pinheiro de Souza Oliveira ◽  
Attilio Converti
Keyword(s):  
Wastewater Treatment ◽  
Cheese Whey ◽  
Kluyveromyces Lactis ◽  
Bioethanol Production ◽  
Combined Approach ◽  
Whey Permeate ◽  
Cheese Whey Permeate

scholarly journals Porungo cheese whey: β-galactosidase production, characterization and lactose hydrolysis

2021 ◽  
Vol 24 ◽  
Author(s):  
Aline Vitória Corim Marim ◽  
Sabrina Gabardo ◽  
Marco Antônio Záchia Ayub
Keyword(s):  
Reaction Time ◽  
Cheese Whey ◽  
Immobilized Enzyme ◽  
Free Enzyme ◽  
Initial Reaction ◽  
Lactose Hydrolysis ◽  
Industry Chain ◽  
Conversion Rates ◽  
Optimal Temperature Range ◽  
Optimal Ph

Abstract This study evaluated the lactose hydrolysis by immobilized β-galactosidase, which was produced by Kluyveromyces marxianus using porungo cheese whey as substrate. Initially, the yeast was cultivated in porungo cheese medium at 30 °C and 200 rpm, showing a maximal β-galactosidase production of 14.19 U mL-1. The crude extract obtained was used to evaluate the enzymatic hydrolysis in lactose solution. The optimal pH and temperature of the free and immobilized enzyme was investigated, whereas the lactose hydrolysis was carried out using two enzyme solutions (total activities of 2 U and 6 U) for both forms of the biocatalyst. Ca-alginate immobilization of β-galactosidase increased optimal temperature range to 40 °C, compared to the value for the free enzyme, which was 37 °C. The optimal pH was also increased by immobilization to 7.0, from pH 6.5 observed for the free enzyme. The highest lactose hydrolysis conversion was 15.82% using 6 U of free enzyme and 13.77% for 2 U of immobilized enzyme. Although, free enzyme showed higher conversion rates in the initial reaction time, the immobilized enzyme kept operational stability throughout reaction time, suggesting the advantage of using this technology. The use of porungo cheese whey allowed to aggregate value to this agro-industrial by-product, with the concomitant production of β-galactosidase to be used in the food industry chain itself.

Solubilization of spray-dried lactalbumin by Alcalase

1989 ◽  
Vol 56 (1) ◽  
pp. 87-95 ◽  
Author(s):  
Craig G. Smith ◽  
Peter A. Munro ◽  
Donald E. Otter ◽  
Ralph M. Brauer
Keyword(s):  
Reaction Time ◽  
Gradual Increase ◽  
Enzyme Concentration ◽  
Degree Of Hydrolysis ◽  
Enzymic Hydrolysis ◽  
Solids Concentration ◽  
Hydrolysis Process ◽  
Effects Of Ph ◽  
Hydrolysis Of ◽  
Temperature Time

SummaryEffects of the reaction variables pH, temperature, time, enzyme concentration and solids concentration on the hydrolysis and solubilization of lactalbumin slurries by Alcalase have been determined. Reaction progress curves, solubilization v. time, were very unusual with a maximum solubilization of 96% occurring at a short reaction time corresponding to a degree of hydrolysis of 11–12%. Further hydrolysis beyond this point produced a rapid decrease in solubilization to about 67%, followed by a further gradual increase in solubilization with prolonged hydrolysis. The unusual solubilization profile was also produced by increasing enzyme concentration at fixed reaction time. The effects of pH, temperature and solids concentration were similar to those found in the hydrolysis and solubilization of other insoluble proteins. The implications of the results for the design and operation of an enzymic hydrolysis process are discussed.

scholarly journals The Rehydration Ability of Whey Ingredients

2022 ◽  
Author(s):  
Arkady N. Ponomarev ◽  
Elena I. Melnikova ◽  
Ekaterina V. Bogdanova ◽  
Daria A. Paveleva
Keyword(s):  
Whey Protein ◽  
Food Industry ◽  
Cheese Whey ◽  
Environmental Risks ◽  
Wetting Angle ◽  
Whey Protein Concentrate ◽  
Total Production ◽  
Water Penetration ◽  
Whey Permeate ◽  
Water Wetting

The purpose of this research was to studythe ability of whey protein concentrates (WPC) and whey permeate produced with ultrafiltration of cheese whey to rehydrate. The products studied were cheese whey concentrate witha PDM percentage of 80% (WPC-80), and cheese whey permeate, both produced under the conditions of the PJSC Dairy “Voronezhsky”.WPC-80 and the whey permeate dissolution processes were studied using microscopy. Water-impermeable hydrophobic layers were formed at the boundary, preventing water penetration into dry particles. The result was a higher dissolution timeforWPC-80 compared with whey permeate. When WPC-80 came into contact with water,it initially formed an obtuse wetting angle with a slow change over time. Whey permeate reached the equilibrium wetting angle more quickly. Quickreconditioning of WPC moisture content required avoiding capillary penetration of water, which created a turbulent liquid flow. The application of these ingredients in different food industry areas can reduce the costs for finished products, contribute to cost-effectiveness, increase the total production, and reduce environmental risks. Keywords: whey protein concentrate, whey permeate powder, water-wetting, dissolution

Synthesis of Mannose-Rich Exopolysaccharide by Rhodotorula glutinis 16P Co-Cultured with Yeast or Bacteria

2000 ◽  
Vol 55 (7-8) ◽  
pp. 540-545 ◽  
Author(s):  
Emilina D. Simova ◽  
Ginka I. Frengova ◽  
Dora M. Beshkova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheese Whey ◽  
Kluyveromyces Lactis ◽  
Maximum Yield ◽  
Rhodotorula Glutinis ◽  
Lactobacillus Helveticus ◽  
Lactose Hydrolysis ◽  
Carbohydrate Composition ◽  
Structural Units

Abstract Exopolysaccharides from the lactose-negative yeast Rhodotorula glutinis 16P were synthesized by co-cultivation with the yeast Kluyveromyces lactis MP11 or with the homofermentative lactic acid bacteria Lactobacillus helveticus 9A in a cheese whey ultrafiltrate. Exopolysaccharides were produced by lactose hydrolysis, performed by two pathways: with β-galactosidase from Kluyveromyces lactis MP11 which assimilates glucose and galactose; with β-galactosidase and Lactobacillus helveticus 9A which uses lactic acid. By growing the two mixed cultures maximum yield was obtained as follows: 11.4 g/l and 15.8 g/l, respectively. Structural units of the carbohydrate composition of the two polymers are mannose (72.4-63.5%), glucose (2.0-15.9%), galactose (25.3-19.8%) and xylose (3.6-4.3%). Mannose dominated in the polysaccharide compositions.

scholarly journals Enzymatic Transesterification of Waste Frying Oil from Local Restaurants in East Colombia Using a Combined Lipase System

2020 ◽  
Vol 10 (10) ◽  
pp. 3566
Author(s):  
Mary Angélica Ferreira Vela ◽  
Juan C. Acevedo-Páez ◽  
Nestor Urbina-Suárez ◽  
Yeily Adriana Rangel Basto ◽  
Ángel Darío González-Delgado
Keyword(s):  
Reaction Time ◽  
Methyl Esters ◽  
Enzyme Concentration ◽  
Operating Conditions ◽  
Frying Oil ◽  
Biodiesel Production ◽  
Optimum Operating ◽  
Waste Frying Oil ◽  
Production Chain ◽  
Enzymatic Transesterification

The search for innovation and biotechnological strategies in the biodiesel production chain have become a topic of interest for scientific community owing the importance of renewable energy sources. This work aimed to implement an enzymatic transesterification process to obtain biodiesel from waste frying oil (WFO). The transesterification was performed by varying reaction times (8 h, 12 h and 16 h), enzyme concentrations of lipase XX 25 split (14%, 16% and 18%), pH of reaction media (6, 7 and 8) and reaction temperature (35, 38 and 40 °C) with a fixed alcohol–oil molar ratio of 3:1. The optimum operating conditions were selected to quantify the amount of fatty acid methyl esters (FAMEs) generated. The highest biodiesel production was reached with an enzyme concentration of 14%, reaction time of 8 h, pH of 7 and temperature of 38 °C. It was estimated a FAMEs production of 42.86% for the selected experiment; however, best physicochemical characteristics of biodiesel were achieved with an enzyme concentration of 16% and reaction time of 8 h. Results suggested that enzymatic transesterification process was favorable because the amount of methyl esters obtained was similar to the content of fatty acids in the WFO.

Optimization and statistical analysis of sono-Fenton treated wastewater of food industry using reactor by response surface method

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Vijay A. Juwar ◽  
Ajit P. Rathod
Keyword(s):  
Reaction Time ◽  
Response Surface ◽  
Food Industry ◽  
Batch Reactor ◽  
Oxygen Demand ◽  
Volume Ratio ◽  
Cod Removal ◽  
Treated Wastewater ◽  
Experimental Result ◽  
Molar Ratio

Abstract The present study deals with the treatment of complex waste (WW) treated for removal of chemical oxygen demand (COD) of the food industry by a sono-Fenton process using a batch reactor. The response surface methodology (RSM) was employed to investigate the five independent variables, such as reaction time, the molar ratio of H2O2/Fe2+, volume ratio of H2O2/WW, pH of waste, and ultrasonic density on COD removal. The experimental data was optimized. The optimization yields the conditions: Reaction time of 24 min, HP:Fe molar ratio of 2.8, HP:WW volume ratio of 1.9 ml/L, pH of 3.6 and an ultrasonic density of 1.8 W/L. The predicted value of COD was 91% and the experimental result was 90%. The composite desirability value (D) of the predicted percent of COD removal at the optimized level of variables was close to one (D = 0.991).

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