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Lactose hydrolysis using β-galactosidase from Kluyveromyces lactis immobilized with sodium alginate for potential industrial applications.
- Source :
- Preparative Biochemistry & Biotechnology; 2021, Vol. 51 Issue 7, p714-722, 9p
- Publication Year :
- 2021
-
Abstract
- The present study aimed to evaluate the lactose hydrolysis conditions from "coalho" cheese whey using β-galactosidase (β-gal) produced by Kluyveromyces lactis immobilized with sodium alginate. Three sodium alginate-based immobilization systems were evaluated (0.5, 0.7, and 1% w/v) for maximizing the immobilization yield (Y), efficiency (EM), and recovered activity (ar). The lactose hydrolysis capacity of the immobilized form of β-gal was determined, and simulated environments were used to assess the preservation of the immobilized enzyme in the gastrointestinal tract. The results showed that β-gal immobilization with 1% (w/v) sodium alginate presented the best results (EM of 66%, Y of 41%, and ar of 65%). The immobilization system maintained the highest pH stability in the range between 5.0 and 7.0, with the highest relative activity obtained under pH 5 conditions. The temperature stability was also favored by immobilization at 50 °C for 30 min was obtained a relative activity of 180.0 ± 1.37%. In 6 h, the immobilized β-gal was able to hydrolyze 46% of the initial lactose content. For the gastrointestinal simulations, around 40% of the activity was preserved after 2 h. Overall, the results described here are promising for the industrial applications of β-galactosidase from K. lactis. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 10826068
- Volume :
- 51
- Issue :
- 7
- Database :
- Complementary Index
- Journal :
- Preparative Biochemistry & Biotechnology
- Publication Type :
- Academic Journal
- Accession number :
- 151722854
- Full Text :
- https://doi.org/10.1080/10826068.2020.1853157