Lactose Hydrolysis in Milk and Dairy Whey Using Microbial β-GalactosidasesReport as inadecuate




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Enzyme Research - Volume 2015 2015, Article ID 806240, 7 pages -

Research Article

Laboratório de Biotecnologia de Alimentos, Programa de Pós-Graduação em Biotecnologia, Centro Universitário UNIVATES, Avenue Avelino Tallini 171, P.O. Box 155, 95900-000 Lajeado, RS, Brazil

Curso de Biotecnologia, Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul IFRS, Câmpus Porto Alegre, Porto Alegre, RS, Brazil

Received 29 July 2015; Revised 28 September 2015; Accepted 29 September 2015

Academic Editor: Toshihisa Ohshima

Copyright © 2015 Michele Dutra Rosolen et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

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.





Author: Michele Dutra Rosolen, Adriano Gennari, Giandra Volpato, and Claucia Fernanda Volken de Souza

Source: https://www.hindawi.com/



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