LACTOSE HYDROLYSIS IN MILK AND MILK PRODUCTS BY BOUND FUNGAL BETA-GALACTOSIDASE

1973 ◽  
Vol 36 (1) ◽  
pp. 31-33 ◽  
Author(s):  
J. H. Woychik ◽  
M. V. Wondolowski
Keyword(s):  
Aspergillus Niger ◽  
Skim Milk ◽  
Lactose Hydrolysis ◽  
Batch Reactors ◽  
Galactosidase Activity ◽  
Milk Products ◽  
Sweet Whey ◽  
Acid Whey ◽  
Hydrolysis Of ◽  
Beta Galactosidase

The β-galactosidase of Aspergillus niger was immobilized by glutaraldehyde coupling to porous glass beads and the bound enzyme evaluated for its applicability to hydrolysis of lactose in milk and milk products. Lactose in sweet whey and skim milk was hydrolyzed at approximately one-third the rate in acid whey. Non-lactose solids inhibited β-galactosidase activity. Greater efficiency of lactose hydrolysis was obtained with the bound enzyme in column operations than in stirred batch reactors.

scholarly journals Valorisation of whey for lactose recycling products production = Sūkalu valorizācija laktozes pārstrādes produktu ieguvei

2021 ◽  
Author(s):  
◽  
Kristine Majore ◽  
Keyword(s):  
Physical Properties ◽  
Life Sciences ◽  
Glucose Isomerase ◽  
Lactose Hydrolysis ◽  
State University ◽  
Galactosidase Activity ◽  
Doctoral Thesis ◽  
Hydrolysis Process ◽  
Acid Whey ◽  
Hydrolysis Of

The doctoral thesis “Valorisation of whey for lactose recycling products production” was developed from 2016 to 2021. Experiments were carried out in the research laboratories of the Faculty of Food Technology, Latvia University of Life Sciences and Technologies; Dairy Innovation Institute, California Polytechnic State University (USA); Institute of Microbiology and Biotechnology, Latvia University; Faculty of Chemistry, Latvia University; Institute of Solid State Physics, Latvia University and J.S. Hamilton Baltic Ltd. The aim of the doctoral thesis was to improve the lactose hydrolysis process for obtaining glucose-galactose and oligosaccharide syrups. The hypothesis of the doctoral thesis – the two-stage fermentation increases the sweetness of glucose-galactose syrup. The hypothesis of the doctoral thesis has been confirmed by the defended thesis: 1. The presence of cations affects the β-galactosidase activity in the sweet and acid whey permeate. 2. The chemical composition and quality of whey affect the physical properties of lactose. 3. Enzymatic reactions affect the functional and sensory properties of syrups. The research objects – sweet and acid whey permeates, glucose isomerase, commercial β-galactosidases and glucose-galactose syrup. The following tasks were set to achieve the aim of the doctoral thesis: 1. To evaluate the effect of cation concentration to ensure the β-galactosidase activity in substrate. 2. To investigate the physical properties of whey lactose in order to better understand its behaviour. 3. To study the changes of monosaccharide concentration in the lactose hydrolysis, varying with the solids concentration of the substrates and enzyme units. 4. To assess the possibilities of glucose isomerase to increase the sweetness of glucose-galactose syrup. 5. To evaluate the sensory properties of the developed syrups. The novelty of the doctoral thesis: 1. The study of the relationship of lactose hydrolysis process in the formation of galacto-oligosaccharides and lactulose. 2. The combination of β-galactosidase and glucose isomerase increases the sweetness of glucose-galactose syrup. The economic significance of the doctoral thesis: 1. The studies have shown the possibility to obtain syrup that can be used as sugar and sweeteners replacer in the food industry and to produce functional products. 2. A technological solution for hydrolysis of lactose is proposed, comprehensively evaluating the physical properties of lactose, fermentation parameters and whey composition. The doctoral thesis consists of three chapters: Chapter 1 describes the composition of whey and the possibilities of using it. An overview of the chemical and physical properties of lactose, lactose hydrolysis methods, the application of β-galactosidases and the properties of glucose-galactose syrup are provided. Chapter 2 summarises the materials and methods used in the thesis. Chapter 3 provides a summary of the results obtained in the study, the properties of commercial enzymes in different cation concentrations, the stability of enzymes in the gastrointestinal tract model, methods for the determination of lactose, the properties of dehydrated permeates are evaluated. The influence of factors on the hydrolysis of permeates and the profile of the obtained sugars was analysed. Possibilities for lactulose synthesis are considered. Sensory analysis of glucose-galactose syrups and syrups obtained in the two-stage fermentation are given. During the PhD studies the author had an internship at the Dairy Innovation Institute California Polytechnic State University (USA), where the experimental work was done. Internship was provided by the Baltic – American Freedom Foundation (BAFF) and the Council on International Education Exchange (CIEE). The study was partly financed by the LLU programme “Strengthening Research Capacity at the Latvia University of Agriculture” grant (Contract No. 3.2.-10/2017/LLU/27) “The optimization of bioprocesses for lactose recycling products”. The study was partly financed by the doctoral studies grant “Transition to the new doctoral funding model at the Latvia University of Life Sciences and Technologies” (Contract No. 3.2.-10/90). The thesis is written in English, it consists of 111 pages, 32 tables, 41 figures, 3 appendixes, and 233 bibliographic sources.

scholarly journals Effect of yeast extract supplementation on β-galactosidase activity of Lactobacillus delbrueckii subsp. bulgaricus 11842 grown in whey.

2013 ◽  
Vol 19 (No. 5) ◽  
pp. 166-170 ◽  
Author(s):  
D. Bury ◽  
J. Geciova ◽  
P. Jelen
Keyword(s):  
Yeast Extract ◽  
Shake Flask ◽  
Total Cell ◽  
Lactobacillus Delbrueckii ◽  
Galactosidase Activity ◽  
Threefold Increase ◽  
Sweet Whey ◽  
Hydrolysis Of ◽  
Beta Galactosidase ◽  
Lactobacillus Delbrueckii Subsp

Lactobacillus delbrueckii subsp. bulgaricus 11842 (LB 11842) was grown in reconstituted sweet whey supplemented with 0 to 1% yeast extract. The β-galactosidase activity was determined from the hydrolysis of o-nitrophenyl- β-D-galactopyranoside (ONPG) by sonicated cultures. Shake flask cultures containing 0.2–0.8% yeast extract gave 2.5 times higher β-galactosidase activity than LB 11842 grown in sole (intact) whey. When supplementation with 1% yeast extract resulted even in a threefold increase of β-galactosidase activity. The rate of acid production increased with the addition of yeast extract, while the increase in the total cell count with increasing amount of yeast extract was slight. A maximum β-galactosidase activity of 1.08 ± 0.15 µmol ONP released per min per ml of culture was obtained using a whey based growth medium supplemented with 1% yeast extract.

Estimation of Lactose Hydrolysis by Freezing Point Measurement in Milk and Whey Substrates Treated with Lactases from Various Microorganisms

1981 ◽  
Vol 64 (6) ◽  
pp. 1414-1419
Author(s):  
Shih-Ling Yeh Chen ◽  
Joseph F Frank ◽  
Morrison Loewenstein
Keyword(s):  
Freezing Point ◽  
Skim Milk ◽  
Great Accuracy ◽  
Lactose Hydrolysis ◽  
Freezing Point Depression ◽  
Low Fat ◽  
Commercial Enzymes ◽  
Sweet Whey ◽  
Acid Whey ◽  
Protein Components

Abstract β-Galactosidase concentrates obtained from several microorganisms were used to hydrolyze skim milk, low fat (2%) milk, sweet whey, acid whey, acid whey permeate, and acid whey concentrate. Among acid substrates, the freezing point depression for each 1% lactose hydrolyzed was the greatest with the lactase from Aspergillus niger (0.0501°H); among neutral substrates, the depression was greater in sweet whey (0.0495°H) and lesser in low fat milk (0.0445°H). All data were statistically significant. The average freezing point depression for each 1% lactose hydrolyzed was 0.0468°H (range 0.0436-0.0501°H). Oligosaccharides formed in the lactose hydrolysis, inconsistent freezing point readings of the cryoscope at the low freezing points measured, and protease contamination in some lactases may affect the precision of freezing point determination. Hydration and volume of non-protein components in commercial enzymes, unstable color complex formed by lactose in methylamine solution, and difficulty in the use of methylamine solution might cause variations in determination of lactose by the analytical procedure. These factors can be eliminated or minimized. This method is the simplest and quickest estimation of lactose hydrolysis, and it offers great accuracy and consistency

Formation of oligosaccharides in skim milk fermented with mixed dahi cultures, Lactococcus lactis ssp diacetylactis and probiotic strains of lactobacilli

2007 ◽  
Vol 74 (2) ◽  
pp. 154-159 ◽  
Author(s):  
Hariom Yadav ◽  
Shalini Jain ◽  
Pushpalata Ravindra Sinha
Keyword(s):  
Lactococcus Lactis ◽  
Lactobacillus Acidophilus ◽  
Health Benefits ◽  
Skim Milk ◽  
Lactose Hydrolysis ◽  
Galactosidase Activity ◽  
Probiotic Strains ◽  
Hydrolysis Of

Milk fermented with mixed dahi cultures NCDC167, Lactococcus lactis ssp diacetylactis NCDC60 and two probiotic strains; Lactobacillus acidophilus NCDC14 and Lb. casei NCDC19 were evaluated after fermentation (14 h) and during 8 d storage at 7 °C. The β-galactosidase activity was found to increase after fermentation leading to the hydrolysis of lactose and production of glucose, galactose and oligosaccharides; that subsequently decreased during storage. The viable counts of lactococci and lactobacilli decreased during storage yet remained >106 cfu/ml after storage. The results of present study indicate that all the selected cultures have ability to produce oligosaccharides (prebiotics) due to transgalactosidal and lactose hydrolysis activities of β-galactosidase. The cultures developed an active synbiotic formula by maintaining sufficient probiotic viable counts to exert health benefits to the consumers.

Hydrolysis of Lactose in a Fluidized Bed of Zeolite Pellets Supporting Adsorbed ß - Galactosidase

2005 ◽  
Vol 3 (1) ◽  
Author(s):  
Massimo Poletto ◽  
Palma Parascandola ◽  
Ivan Saracino ◽  
Giuseppe Cifarelli
Keyword(s):  
Fluidized Bed ◽  
Physical Adsorption ◽  
Scale Up ◽  
Lactose Hydrolysis ◽  
Batch Reactors ◽  
Pellet Surface ◽  
Enzyme Distribution ◽  
Parameter Values ◽  
Hydrolysis Of ◽  
Suitable Process

The purpose of this work is to verify the possibility of using a simple physical adsorption technique to improve enzyme efficiency in performing lactose hydrolysis. Immobilization experiments of ß -galactosidase on zeolite pellets showed that this process is fairly slow and can be accomplished with contact times shorter than few hours. Comparison between homogeneous and heterogeneous hydrolysis experiments in mixed batch reactors indicates that the enzyme distribution within the zeolite pellets is concentrated in a thin shell under the pellet surface. Continuous conversion experiments were carried out on a purposely-built fluidization column. Results were fitted with a mathematical model for fluidized bed conversion without the use of any further adjustable parameter than those used in the heterogeneous batch conversion. Furthermore, no change of the parameter values was necessary. Scale-up predictions given by the model showed that fluidized columns few meters high of pellets supporting b-galactosidase are sufficient for an industrially suitable process of lactose hydrolysis. which can be performed on columns of few meters and, therefore, these are applicable to relatively small process scales as those found in traditional Italian cheese making factories.

scholarly journals Modelling formation and removal of biofilms in secondary dairy raw materials

2020 ◽  
pp. 59-68
Author(s):  
Svetlana Ryabtseva ◽  
Yulia Tabakova ◽  
Andrey Khramtsov ◽  
Georgy Anisimov ◽  
Vitalii Kravtsov
Keyword(s):  
Glass Surface ◽  
Raw Materials ◽  
Dairy Industry ◽  
Skim Milk ◽  
Whey Permeate ◽  
Biofilm Growth ◽  
Sweet Whey ◽  
Acid Whey ◽  
Skimmed Milk ◽  
Milk Permeate

Introduction. Microorganisms of dairy raw materials tend to adhere to the surfaces of processing equipment and form sustainable biofilms, which is a serious issue in the dairy industry. The goal of the present work was to investigate formation of biofilms on a glass surface in static model conditions, and removal of such biofilms by cleaning. Study objects and methods. The study objects were the permeates of skim milk, sweet whey and acid whey, as well as the biofilms formed and washings from glass slides. Biofilms were removed from the glass with detergents used in the dairy industry. Standard methods of determining microbiological and physicochemical properties were used to characterize the permeates. The biofilm structure and morphology of microorganisms participating in biofilm formation were investigated with a light spectroscopy. The efficiency of biofilm removal in a cleaning process was quantified with optical density of washings. Results and discussion. Biofilms in whey permeates formed slower compared to those in skimmed milk permeate during the first 24 h. Yeasts contributed significantly to the biofilm microflora in acid whey permeate throughout 5 days of biofilm growth. Well adhered biofilm layers were the most stable in skimmed milk permeate. The highest growth of both well and poorly adhered biofilm layers was observed in sweet whey permeate after 3–5 days. It was established that the primary attachment of microorganisms to a glass surface occurred within 8 h, mature multicultural biofilms formed within 48 h, and their partial destruction occurred within 72 h. Conclusion. The research results can be used to improve the cleaning equipment procedures in processing secondary dairy raw materials.

scholarly journals Lactose hydrolysis by free and fibre-entrapped β-galactosidase from Streptococcus thermophilus

1993 ◽  
Vol 2 (5) ◽  
pp. 395-401
Author(s):  
Zhennai Yang ◽  
Eero Pahkala ◽  
Tuomo Tupasela
Keyword(s):  
Skim Milk ◽  
Milk Proteins ◽  
Streptococcus Thermophilus ◽  
Exchange Chromatography ◽  
Concentration Addition ◽  
Lactose Hydrolysis ◽  
Ph Optimum ◽  
Glass Column ◽  
Ammonium Sulphate Fractionation ◽  
Hydrolysis Of

To study lactose hydrolysis by β-galactosidase, this enzyme was produced from Streptococcus thermophilus strain 11F and partially purified by acetone and ammonium sulphate fractionation, and ion exchange chromatography on a Q Sepharose FF column. Lactose hydrolysis by the enzyme was affected by lactose concentrations, sugars and milk proteins. The maximum extent of lactose hydrolysis in buffer was obtained with a 15% lactose concentration. Addition of 2% of lactose, glucose, galactose or sucrose in milk inhibited the enzymatic hydrolysis. The enzyme was activated by bovine serum albumin and a combination of αs-casein and β-casein. Of the casein fractions, the principal fraction, αs-casein, was less effective than β-casein and κ-casein. The fibre entrapped enzyme had a temperature optimum of 57°C, and a pH optimum from 7.5 to at least 9.0 with O-nitrophenyl-β-D-galactopyranoside as substrate. By recycling with whey and skim milk through a jacketed glass column (1.6 cm x 30 cm) loaded with fibre-entrapped enzyme at 55°C, a lactose hydrolysis of 49.5% and 47.9% was achieved in 11 h and 7 h respectively.

scholarly journals Impact of Bovine Diet on Metabolomic Profile of Skim Milk and Whey Protein Ingredients

Metabolites ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 305 ◽  
Author(s):  
Jonathan B. Magan ◽  
Tom F. O’Callaghan ◽  
Jiamin Zheng ◽  
Lun Zhang ◽  
Rupasri Mandal ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Perennial Ryegrass ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Total Amino Acid ◽  
Sweet Whey ◽  
Acid Whey

The influence of bovine diet on the metabolome of reconstituted skim milk powder (SMP) and protein ingredients produced from the milk of cows fed on pasture or concentrate-based diets was investigated. Cows were randomly assigned to diets consisting of perennial ryegrass only (GRS), perennial ryegrass/white clover sward (CLV), or indoor total mixed ration (TMR) for an entire lactation. Raw milk obtained from each group was processed at pilot scale, to produce SMP and sweet whey, and SMP was further processed at laboratory scale, to yield ideal whey and acid whey. The total amino acid composition and metabolome of each sample were analyzed, using high-performance cation exchange and a targeted combination of direct-injection mass spectrometry and reverse-phase liquid chromatography–tandem mass spectrometry (LC–MS/MS), respectively. The nitrogen composition of the products from each of the diets was similar, with one exception being the significantly higher nonprotein nitrogen content in TMR-derived skim milk powder than that from the GRS system. Total amino acid analysis showed significantly higher concentrations of glycine in GRS- and CLV-derived sweet whey and acid whey than in those from TMR. The cysteine contents of CLV-derived ideal whey and acid whey were significantly higher than for TMR, while the valine content of GRS-derived acid whey was significantly higher than TMR. The phenylalanine content of GRS-derived ideal whey was significantly higher than that from CLV. Metabolomic analysis showed significantly higher concentrations of the metabolites glutamine, valine, and phosphocreatine in each ingredient type derived from TMR than those from GRS or CLV, while the serine content of each GRS-derived ingredient type was significantly higher than that in TMR-derived ingredients. These results demonstrate that the type of bovine feeding system used can have a significant effect on the amino acid composition and metabolome of skim milk and whey powders and may aid in the selection of raw materials for product manufacture, while the clear separation between the samples gives further evidence for distinguishing milk products produced from different feeding systems based on LC–MS/MS.

Quantification of lactose using ion-pair RP-HPLC during enzymatic lactose hydrolysis of skim milk

2012 ◽  
Vol 135 (4) ◽  
pp. 2393-2396 ◽  
Author(s):  
Sarah Erich ◽  
Theresa Anzmann ◽  
Lutz Fischer
Keyword(s):  
Skim Milk ◽  
Ion Pair ◽  
Lactose Hydrolysis ◽  
Rp Hplc ◽  
Hydrolysis Of

scholarly journals Optimisation of Lactose Hydrolysis by Combining Solids and ß-Galactosidase Concentrations in Whey Permeates

2020 ◽  
Vol 74 (4) ◽  
pp. 263-269
Author(s):  
Kristīne Majore ◽  
Inga Ciproviča
Keyword(s):  
Bacillus Licheniformis ◽  
Kluyveromyces Lactis ◽  
Experimental Results ◽  
Lactose Hydrolysis ◽  
Solid Concentration ◽  
Medium Ph ◽  
Experimental Conditions ◽  
Sweet Whey ◽  
Acid Whey

AbstractA detailed study of lactose hydrolysis was conducted using 50, 250 and 500 units of ß-galactosidase (Kluyveromyces lactis and Bacillus licheniformis origin) in acid and sweet whey permeates at different solid concentrations 20%, 30% and 40% (w·v−1). The amount of lactose, glucose and galactose was measured by HPLC – RID. Hydrolysis was carried out at optimal enzyme temperature 42.5 °C for 4 h. Medium pH before hydrolysis was adjusted using 10% KOH. The experimental results were compared taking into account the sugar profiles and experimental conditions. The highest lactose hydrolysis occurred at solid concentration 20% (w·v−1) and at enzyme amounts of 250 and 500 units for both permeates. Using 50 units of enzymes, in many cases the amounts of glucose and galactose were more or less equal in range of 6.5–43 g·l−1 and the hydrolysis percentage was quite low in the range of 2.7–62%. Comparing both whey permeates, a higher hydrolysis percentage (99%) was obtained using acid whey and 500 enzyme units.

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