Deproteinization: an integrated-solution approach to increase efficiency in β-galactosidase production using cheese whey powder (CWP) solution

• Autor(a) principal: Santos,Leandro Freire dos
• Data de Publicação: 2017
• Outros Autores: Gonçalves,Cibely Maria, Ishii,Priscila Lumi, Suguimoto,Hélio Hiroshi
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Ambiente & Água
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1980-993X2017000400643
• topic: cheese whey; deproteinization; β-galactosidase.

Abstract Whey is the liquid that results from the coagulation of milk during cheese manufacture. Cheese whey is also an important environmental pollution source. The present experiment sought to compare β-galactosidase (EC 3.2.1.23) production by Aspergillus oryzae from deproteinized and un-deproteinized CWP solutions. β-galactosidase was produced by submerged fermentation in deproteinized or un-deproteinized CWP solutions. To determine the activity of the enzyme, a reaction mixture containing cell-free extract and ortho-Nitrophenyl-β-galactoside (ONPG) was used. The results indicated that β-galactosidase induction was greater when using deproteinized CWP solution compared to the un-deproteinized CWP solution. These results may enable an alternative management of cheese whey, thereby decreasing its impact on the environment and producing value-added biomacromolecules.