Artículos de revistas
Response surface methodology applied to the enzymatic synthesis of galacto-oligosaccharides from cheese whey
Registro en:
Food Science And Biotechnology. Korean Society Food Science & Technology-kosfost, v. 21, n. 6, n. 1519, n. 1524, 2012.
1226-7708
WOS:000313078600002
10.1007/s10068-012-0202-2
Autor
Lisboa, CR
Martinez, LD
Trindade, RA
Costa, FAD
Burkert, JFD
Burkert, CAV
Institución
Resumen
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) 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 beta-galactosidase from Kluyveromyces lactis (LactozymA (R) 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 40A degrees C. 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%. 21 6 1519 1524 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Research Grant Foundation of Rio Grande do Sul State (Fundacao de Amparo a Pesquisa do Estado do Rio Grande do Sul-FAPERGS) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)