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• W2891130209 abstract "Galacto-oligosaccharides (GOS), molecules with prebiotic properties are considered promising in the food industry. Its synthesis can be performed by enzymatic pathway, using commercial microbial enzymes. The reaction, known as transgalactosylation, is mediated by the enzyme β-galactosidase and its catalysis is influenced during the process by substrate concentration present (in this case lactose), pH, and temperature, among others. The use of whey permeate, a by-product of the dairy industry, demonstrates the interest in making such processes viable from an economic and technological point of view. The main of this work was to use whey permeate as raw material in an enzymatic GOS synthesis, comparing three commercial enzymes of different microbial sources. For better performance, the results on lactose conversion, yield, and specific productivity were evaluated. The commercial enzyme of Kluyveromyces lactis (Lactozyme™ 2600 L) showed the best results for lactose conversion (89.27%), yield (25 g GOS/100 g lactose) and specific productivity (51 g GOS/g enzyme*h). Thus, it can be considered suitable for further technological development. Aspergillus oryzae commercial enzyme also showed good results and could be used for other studies either. However, the Escherichia coli commercial enzyme did not present good results in GOS synthesis, being more appropriate to lactose hydrolysis reactions. All the three enzymes showed a decrease in the production and even depletion of GOS molecules, and therefore, smaller reaction times should be established. New stages of optimization and processes development should be considered in future works, in order to obtain best yields and productivities." @default.
• W2891130209 created "2018-09-27" @default.
• W2891130209 creator A5011353948 @default.
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• W2891130209 date "2019-10-01" @default.
• W2891130209 modified "2023-10-18" @default.
• W2891130209 title "Whey permeate as the raw material in galacto-oligosaccharide synthesis using commercial enzymes" @default.
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• W2891130209 doi "https://doi.org/10.1016/j.foodres.2018.09.019" @default.
• W2891130209 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/31466653" @default.
• W2891130209 hasPublicationYear "2019" @default.
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