Response surface methodology applied to the enzymatic synthesis of galacto-oligosaccharides from cheese whey

Lisbôa, Cristiane Reinaldo; Martinez, Luciana de Simoni; Trindade, Renata Aguirre; Costa, Fátima Aparecida de Almeida; Burkert, Janaína Fernandes de Medeiros; Burkert, Carlos André Veiga

doi:10.1007/s10068-012-0202-2

Cited by 21 publications

(14 citation statements)

References 17 publications

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“…This is in accordance with the results presented here despite the GOS yield being only half of the value. Lisboa et al (2012) also reported increased yield with increasing initial lactose concentration from 200 to 400 g L À1 . Using response surface methodology and adjusting the parameters initial lactose concentration, temperature and enzyme concentration, they conclude the maximum achievable GOS yield in sweet whey is 29.9% at 400 g L À1 .…”

Section: Influence Of Enzyme Source On Galactooligosaccharide Yield Amentioning

confidence: 79%

Synthesis of galactooligosaccharides using sweet and acid whey as a substrate

Fischer

Kleinschmidt

2015

International Dairy Journal

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a b s t r a c tTwo commercial available lactases from Aspergillus oryzae and Kluyveromyces lactis were used to study the synthesis of galactooligosaccharides (GOS) in sweet and acid whey. At 38 g L À1 initial lactose concentration, the A. oryzae enzyme gave a GOS yield of 10.91 ± 0.01% in lactose solution, 10.93 ± 0.18% in sweet whey and 11.32 ± 0.59% in acid whey. Thus, the components in whey did not influence the enzymes transgalactolytic activity. On the other hand, the K. lactis enzyme showed a strong dependence on whey type and whey concentration. At 38 g L À1 initial lactose concentration, GOS yields were 10.93 ± 0.26% in lactose solution, 4.30 ± 0.17% in sweet whey and 10.56 ± 0.41% in acid whey. However, with increasing initial lactose concentration, the inhibitory effect of sweet whey was decreasing, which resulted in even higher yields than in lactose solution.

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Section: Influence Of Enzyme Source On Galactooligosaccharide Yield Amentioning

confidence: 79%

Synthesis of galactooligosaccharides using sweet and acid whey as a substrate

Fischer

Kleinschmidt

2015

International Dairy Journal

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“…The production of GOs from milk whey using a two-dimensional packed bed bioreactor yielded 97% [13], while a yield of 29.9% of GOs with a concentration of (119.8 mg/mL) was achieved using cheese whey as substrate in a 4 h process [14]. When whey permeate was used as substrate in a membrane reactor system, a mixture of GOs with 77-78% of purity was produced [15].…”

Section: Galactosidasesmentioning

confidence: 99%

Microbial Glycosidases for Nondigestible Oligosaccharides Production

Bezerra¹,

Montibra

Hansen

et al. 2017

Enzyme Inhibitors and Activators

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There is much interest in the study and production of nondigestible oligosaccharides (NDOs), due to their bioactivities and beneficial effects to the human health. The main approach in the production of NDOs relies on the action of glycosidases performing hydrolysis or transglycosylation of polysaccharides and sugars. In this chapter, a description of the main microbial glycosidases used for NDOs production, their sources, their principal properties, and a description of the production processes with the better results obtained are discussed.

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“…Previous studies on GOS production from whey have been conducted on (protein‐containing) rehydrated powder of whey (Fischer & Kleinschmidt, ; Jovanovic‐Malinovska, Fernandes, Winkelhausen, & Fonseca, ; Klein et al, ; Lisboa et al, ; T. S. Song et al, ) and on (protein‐free) rehydrated powder of whey UF‐permeate (Foda & Lopez‐Leiva, ; López Leiva & Guzman, ; Rustom, Foda, & López‐Leiva, ; Pocedičová, Čurda, Mišún, Dryáková, & Diblíková, ) using various processing technologies including stirred tank reactors (STR), packed bed reactors, and inert and catalytic membrane reactors. These studies have used either fungal [derived from Aspergillus sp .…”

Section: Introductionmentioning

confidence: 99%

“…These studies have used either fungal [derived from Aspergillus sp . (Fischer & Kleinschmidt, ; Jovanovic‐Malinovska et al, ; López Leiva & Guzman, ; Rustom et al, ) and Kluyveromyces lactis (Fischer & Kleinschmidt, ; Foda & Lopez‐Leiva, ; Klein et al, ; Lisboa et al, ; Pocedičová et al, ; Rustom et al, )] or bacteria‐originated (derived from Lactobacillus paracasei [T. S. Song et al, ]) enzymes. It has been shown by several authors (Fischer & Kleinschmidt, ; Pocedičová et al, ; Splechtna et al, ) that the type of substrate matrix (i.e., whether it is a buffered lactose, buffered lactose with addition of salts, whey, UF‐permeate, etc.)…”

Section: Introductionmentioning

confidence: 99%

The impact of membrane pretreatment on the enzymatic production of whey‐derived galacto‐oligosaccharides

Pázmándi

Maráz

Ladányi

et al. 2017

J Food Process Engineering

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This study presents a multistep process for the valorization of whey that involves membrane filtration techniques to fractionate whey compounds and the subsequent enzymatic conversion of lactose into galacto‐oligosaccharides with a degree of polymerization (DP) of 3–5. Partially demineralized whey was first concentrated and diafiltered by ultrafiltration (UF) to obtain whey protein isolates. Over 97% of the initial amount of lactose was recovered into the permeate which was then concentrated by nanofiltration (NF) up to 330 g L−1. Finally, a systematic study was performed to investigate the hydrolytic and transgalactosylation activity of Biolacta N5, a Bacillus circulans‐derived β‐galactosidase, on whey‐derived substrates consisting of lactose in various concentrations. Hydrolysis was especially pronounced for UF permeates with low lactose concentrations (< 50 g L−1), whereas transgalactosylation was dominant for streams concentrated by NF, obtaining comparable yields of the DP3‐5 fractions (∼ 35%) for moderate and high NF concentration factors. Practical applications The market for functional foods and dairy‐based functional beverages represents a growing segment of the global food industry. This article describes a technique for the valorization of whey that is based on the fractionation of whey constituents and the subsequent bioconversion of lactose into GOS. GOS are prebiotic substances with favorable technological properties such as low viscosity and good pH and temperature stability. These low‐calorie sweeteners can be added to a wide range of foods to increase product functionality. The here proposed multiproduct process has potential applications in whey management practice. The reported experimental data on the performance of the processing steps and the proposed approaches to the synchronization of the individual operations is useful for the design of whey valorization processes with reduced waste and energy consumption.

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Response surface methodology applied to the enzymatic synthesis of galacto-oligosaccharides from cheese whey

Cited by 21 publications

References 17 publications

Synthesis of galactooligosaccharides using sweet and acid whey as a substrate

Synthesis of galactooligosaccharides using sweet and acid whey as a substrate

Microbial Glycosidases for Nondigestible Oligosaccharides Production

The impact of membrane pretreatment on the enzymatic production of whey‐derived galacto‐oligosaccharides

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