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

• Published in: Food science and biotechnology Vol. 21; no. 6; pp. 1519 - 1524
• Main Authors: Cristiane Reinaldo Lisboa, Federal University of Rio Grande, School of Chemistry and Food, Bioprocess Engineering Laboratory, Rio Grande, RS, Brazil, Luciana de Simoni Martinez, Federal University of Rio Grande, School of Chemistry and Food, Bioprocess Engineering Laboratory, Rio Grande, RS, Brazil, Renata Aguirre Trindade, Federal University of Rio Grande, School of Chemistry and Food, Bioprocess Engineering Laboratory, Rio Grande, RS, Brazil, Fatima Aparecida de Almeida Costa, Campinas State University, Faculty of Food Engineering, Bioprocess Engineering Laboratory, Campinas, SP, Brazil, Janaina Fernandes de Medeiros Burkert, Federal University of Rio Grande, School of Chemistry and Food, Bioprocess Engineering Laboratory, Rio Grande, RS, Brazil, Carlos Andre Veiga Burkert, Federal University of Rio Grande, School of Chemistry and Food, Bioprocess Engineering Laboratory, Rio Grande, RS, Brazil
• Format: Journal Article
• Language: English
• Published: Heidelberg The Korean Society of Food Science and Technology 01-12-2012; 한국식품과학회
• Subjects: BETA GALACTOSIDASA; BETA GALACTOSIDASE; Chemistry; Chemistry and Materials Science; experimental design; Food Science; galacto-oligosaccharide; LACTOSERUM; LACTOSUERO; Nutrition; prebiotics; Research Article; WHEY; 식품과학; galacto-oligosaccharide; β-galactosidase; experimental design; prebiotics; whey
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-012-0202-2

In this study, a strategy was proposed for making galacto-oligossaccharides (GOS), a high valueadded product, from a byproduct of the dairy industry, cheese whey, using a commercial β-galactosidase from Kluyveromyces lactis (Lactozym∨_ 3000L). The effects of the substrate concentration, temperature, and enzyme dosage were statistically studied and their optimum combinations were determined using response surface methodology. The increase in lactose concentration, temperature, and enzyme concentration favored a transgalactosylation reaction. The maximum values for GOS concentration (119.8 mg/mL) and yield (29.9%) in a 4 h process were obtained in the reaction system, composed of 400 mg/mL of lactose and 10 U/mL of enzyme at 40℃. Under these conditions, the lactose conversion was 68.7%. The maximum value for lactose conversion (87.8%) was observed at the same temperature and enzyme concentration, although the lactose level was 20%.