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Whey valorization using transgalactosylation activity of immobilized β‐galactosidase
Ist Teil von
International journal of food science & technology, 2019-11, Vol.54 (11), p.3074-3082
Ort / Verlag
Oxford: Wiley Subscription Services, Inc
Erscheinungsjahr
2019
Link zum Volltext
Quelle
Wiley Online Library
Beschreibungen/Notizen
Summary
Whey represents a significant dairy industry by‐product that has recently received due attention based on the rich nutrient composition and significant transformation potential. Hereby, we investigated a possibility of whey lactose bioconversion into prebiotic compounds, galacto‐oligosaccharides (GOS) using β‐galactosidase transgalactosylation activity. The results showed that whey could be successfully used for GOS synthesis, since the highest GOS concentration (around 62 g L−1) was obtained batchwise using 40% (w/w) sweet whey powder solution under optimum conditions (50°C, pH 4.5). Nevertheless, an efficient immobilized preparation using methacrylic Lifetech ECR8409 immobilization carrier was developed, enabling additional process improvement and ensuring at least 4 reaction cycles with unchanged yields and 2.5‐ fold enhanced productivity in comparison to the soluble enzyme. Therefore, this study provides a valuable contribution to the efficient and economical valorization of whey, which can be further on utilized as functional food and feed constituent.
Enzymatic valorization of whey via lactose bioconversion into prebiotic compounds, galacto‐oligosaccharides (GOS) using immobilized β‐galactosidase for further utilization as food and feed functional ingredient.