Otimização do processo de hidrólise da lactose presente em concentrado de proteínas de soro de leite

Abstract

The whey, a byproduct of cheesemaking, has long been discarded and constitutes a serious environmental problem. Currently whey has been studied as a great alternative in the food industry due to its high production and rich formation in proteins and minerals. Among the forms of use of the whey exists whey protein concentrate (WPC) which has a high amount of proteins essential to human nutrition and interesting properties for the food industry. Seeking an alternative application for whey this study aimed at optimizing the gift of lactose hydrolysis process in WPC powder with 60% protein. First WPC was characterized, according to parameters: physical, chemical and microbiological. In the wake of lactose hydrolysis tests were performed using two β-galactosidase enzymes business of Kluyveromyces lactis. The best hydrolysis conditions were determined by means of rotational central composite design (CCRD) investigating the effect of enzyme concentration and time in the final percentage of lactose hydrolysis. With a temperature of 37 ° C and pH 6.2 to Maxlact LX 5000 enzyme showed optimum hydrolysis of 139.44 minutes and concentration of enzyme and 0.256% to Lactozym 6500 L Pure the optimum enzyme hydrolysis was 138.11 0.276 minutes % enzyme concentration. The WPC hydrolysis process conducted in semi-industrial scale in Sooro company plant obtained 96.65% lactose hydrolysis.