Production of galactooligosaccharides using various combinations of the commercial β-galactosidases

Botvynko, Alina; Bednářová, Alena; Henke, Svatopluk; Nikolay, S.; Čurda, L.

doi:10.1016/j.bbrc.2019.08.001

Cited by 22 publications

(12 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Most of the described results concern lactose conversion at 35-50 • C [5,9]. The commercial preparation of NOLA also uses this range of temperatures [8,10]. Unfortunately, experimental data 2 of 15 obtained in the laboratory scale do not fully respond to the industrial operational conditions, especially regarding temperature, which should be kept below 20 • C. The literature reports provide little information about enzymatic lactose hydrolysis at low temperatures, which can be performed during milk storage and transportation.…”

Section: Introductionmentioning

confidence: 99%

Encapsulated NOLA™ Fit 5500 Lactase—An Economically Beneficial Way to Obtain Lactose-Free Milk at Low Temperature

Czyżewska

Trusek-Hołownia

2021

Catalysts

View full text Add to dashboard Cite

The current requirements of industrial biocatalysis are related to economically beneficial and environmentally friendly processes. Such a strategy engages low-temperature reactions. The presented approach is essential, especially in food processes, where temperature affects the quality and nutritional value foodstuffs. The subject of the study is the hydrolysis of lactose with the commercial lactase NOLA™ Fit 5500 (NOLA). The complete decomposition of lactose into two monosaccharides gives a sweeter product, recommended for lactose intolerant people and those controlling a product’s caloric content. The hydrolysis reaction was performed at 15 °C, which is related to milk transportation and storage temperature. The enzyme showed activity over the entire range of substrate concentrations (up to 55 g/L lactose). For reusability and easy isolation, the enzyme was encapsulated in a sodium alginate network. Its stability allows carrying out six cycles of the complete hydrolysis of lactose to monosaccharides, lasting from two to four hours. During the study, the kinetic description of native and encapsulated NOLA was conducted. As a result, the model of competitive galactose inhibition and glucose mixed influence (competitive inhibition and activation) was proposed. The capsule size does not influence the reaction rate; thus, the substrate diffusion into capsules can be omitted from the process description. The prepared 4 mm capsules are easy to separate between cycles, e.g., using sieves.

show abstract

Section: Introductionmentioning

confidence: 99%

Encapsulated NOLA™ Fit 5500 Lactase—An Economically Beneficial Way to Obtain Lactose-Free Milk at Low Temperature

Czyżewska

Trusek-Hołownia

2021

Catalysts

View full text Add to dashboard Cite

show abstract

“…The yield of GOS is highly dependent on temperature, pH, reaction time, source of β-galactosidase, and the initial concentration of lactose. In addition, the transgalactosylation reaction may be intensified due to low water activity (Botvynko et al, 2019). Luzzi et al (2020) used four commercial β-galactosidase preparations for lactose hydrolysis as well as for GOS production, and their results indicated that the lowest GOS yield 71 g L -1 was obtained using NOLA TM Fit5500 β-galactosidase which is also in agreement with our results.…”

Section: Lactose / Laktozesupporting

confidence: 90%

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

Majore¹

View full text Add to dashboard Cite

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.

show abstract

“…β-GOS tri- and tetrasaccharide productions were 21.0 and 6.5% after 24 h, respectively, using lactose as the sole donor and acceptor ( Figure 2 B), which is in line with previously reported β-GOS production. 27 , 34 …”

Section: Resultsmentioning

confidence: 99%

Enzymatic Synthesis and Structural Characterization of Novel Trehalose-Based Oligosaccharides

Gallego-Lobillo

Doyagüez

Jimeno

et al. 2021

J. Agric. Food Chem.

View full text Add to dashboard Cite

Trehalose, α- d -glucopyranosyl-(1↔1)-α- d -glucopyranoside, is a disaccharide with multiple effects on the human body. Synthesis of new trehalose derivatives was investigated through transgalactosylation reactions using β-galactosidase from four different species. β-galactosidases from Bacillus circulans ( B. circulans ) and Aspergillus oryzae ( A. oryzae ) were observed to be the best biocatalysts, using lactose as the donor and trehalose as the acceptor. Galactosyl derivatives of trehalose were characterized using nuclear magnetic resonance spectroscopy. Trisaccharides were the most abundant oligosaccharides obtained followed by the tetrasaccharide fraction (19.5% vs 8.2% carbohydrates). Interestingly, the pentasaccharide [β-Gal p -(1→4)] 3 -trehalose was characterized for the first time. Greater oligosaccharide production was observed using β-galactosidase from B. circulans than that obtained from A. oryzae , where the main structures were based on galactose monomers linked by β-(1→6) and β-(1→4) bonds with trehalose in the ending. These results indicate the feasibility of commercially available β-galactosidases for the synthesis of trehalose-derived oligosaccharides, which might have functional properties, excluding the adverse effects of the single trehalose.

show abstract

Production of galactooligosaccharides using various combinations of the commercial β-galactosidases

Cited by 22 publications

References 14 publications

Encapsulated NOLA™ Fit 5500 Lactase—An Economically Beneficial Way to Obtain Lactose-Free Milk at Low Temperature

Encapsulated NOLA™ Fit 5500 Lactase—An Economically Beneficial Way to Obtain Lactose-Free Milk at Low Temperature

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

Enzymatic Synthesis and Structural Characterization of Novel Trehalose-Based Oligosaccharides

Contact Info

Product

Resources

About