Artificial intelligence applied to enzymatic hydrolysis of lactose: improving the control of industrial processes
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/45021 |
Resumo: | Lactose is the main carbohydrate in milk and its absorption occurs due to enzymatic hydrolysis, generating glucose and galactose. Lactose intolerance is the reduction of the intestinal hydrolysis capacity due to hypolactasia, promoving the need to consume dairy foods with low content of this carbohydrate. The beta-galactosidase enzymes are used in dairy industries to hydrolyze lactose, providing the possibility of eating dairy products without harm to health to the intolerant consumer. Alternative and official analytical methods are used to quantify the carbohydrate content resulting from the enzymatic hydrolysis. The objective of this study was to evaluate the enzymatic hydrolysis of two distinct industrial enzymes produced by the microorganisms Bacillus licheniformis and Kluyveromyces lactis using three analytical methods: enzymatic method, cryoscopy and HPLC using artificial intelligence to improve the control of industrial processes. After adding the enzymes to the skim milk, time kinetics was performed collecting samples at time 0, every 10 minutes until completing 1hour of reaction, and every 30 minutes until the closure of 05 hours of hydrolysis reaction. In 97% of the cases, the decrease in lactose concentration were observed by HPLC followed (by) the deepening of the cryoscopic point. Glucose measurements by absorbance and HPLC quantification were correlated (r = 0.79; p < 0.01), but not concordant (p < 0.01). It was concluded that by means of the artificial intelligence it is possible to indirectly estimate the lactose concentration from an algorithm that associates cryoscopy and glucose concentration. |
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Semina. Ciências Agrárias (Online) |
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Artificial intelligence applied to enzymatic hydrolysis of lactose: improving the control of industrial processesInteligência artificial aplicada a hidrólise enzimática da lactose: melhorando o controle dos processos industriaisArtificial intelligenceBeta-galactosidaseCryoscopyHPLCLactose.Beta-galactosidaseCrioscopiaHPLCInteligência artificialLactose.Lactose is the main carbohydrate in milk and its absorption occurs due to enzymatic hydrolysis, generating glucose and galactose. Lactose intolerance is the reduction of the intestinal hydrolysis capacity due to hypolactasia, promoving the need to consume dairy foods with low content of this carbohydrate. The beta-galactosidase enzymes are used in dairy industries to hydrolyze lactose, providing the possibility of eating dairy products without harm to health to the intolerant consumer. Alternative and official analytical methods are used to quantify the carbohydrate content resulting from the enzymatic hydrolysis. The objective of this study was to evaluate the enzymatic hydrolysis of two distinct industrial enzymes produced by the microorganisms Bacillus licheniformis and Kluyveromyces lactis using three analytical methods: enzymatic method, cryoscopy and HPLC using artificial intelligence to improve the control of industrial processes. After adding the enzymes to the skim milk, time kinetics was performed collecting samples at time 0, every 10 minutes until completing 1hour of reaction, and every 30 minutes until the closure of 05 hours of hydrolysis reaction. In 97% of the cases, the decrease in lactose concentration were observed by HPLC followed (by) the deepening of the cryoscopic point. Glucose measurements by absorbance and HPLC quantification were correlated (r = 0.79; p < 0.01), but not concordant (p < 0.01). It was concluded that by means of the artificial intelligence it is possible to indirectly estimate the lactose concentration from an algorithm that associates cryoscopy and glucose concentration.O principal carboidrato do leite é a lactose e a sua absorção ocorre devido à hidrólise enzimática, gerando glicose e galactose. A intolerância à lactose é a redução da capacidade de hidrólise intestinal devido à hipolactasia, gerando a necessidade do consumo de alimentos lácteos com baixo teor deste carboidrato. As enzimas beta-galactosidase são utilizadas nas indústrias de laticínios para hidrolisar a lactose, proporcionando ao consumidor intolerante a possibilidade de ingerir os produtos lácteos sem prejuízos à saúde. Para quantificar o conteúdo de carboidratos resultante da hidrólise enzimática, são utilizados métodos analíticos alternativos e oficiais. O objetivo deste estudo foi avaliar a hidrólise enzimática de duas enzimas industriais distintas produzidas pelos microrganismos Bacillus licheniformis e Kluyveromyces lactis, através de três métodos analíticos: método enzimático, crioscopia e HPLC. A inteligência artificial foi utilizada para melhorar o controle dos processos industriais. Após a adição das enzimas ao leite desnatado, foi realizada a cinética de tempo coletando as amostras no tempo 0, a cada 10 minutos até completar 1 hora de reação e a cada 30 minutos até o fechamento das 5 horas de reação de hidrólise. Em 97% dos casos observados a diminuição da concentração de lactose por HPLC acompanhou o aprofundamento do ponto crioscópico. As medições de glicose por absorbância e HPLC foram correlacionadas (r = 0,79; p < 0,01), mas não concordantes (p < 0,01). Concluiu-se que, por meio da inteligência artificial, é possível estimar indiretamente a concentração de lactose a partir de um algoritmo que associa a crioscopia e a concentração de glicose.UEL2022-05-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa Empírica de CampoPesquisa Empírica de Campoapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4502110.5433/1679-0359.2022v43n4p1637Semina: Ciências Agrárias; Vol. 43 No. 4 (2022); 1637-1652Semina: Ciências Agrárias; v. 43 n. 4 (2022); 1637-16521679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/45021/31937Copyright (c) 2022 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessSantos, Pauline Thais dosCarrilho, Stael MálagaAbreu, Samanta Stinghen deLira, Fernanda Montanholi deTanaka, Fernanda Yuri RodriguesTamanini, RonaldoRios, Edson AntonioWatanabe, Lycio ShinjiFagnani, RafaelGonzaga, Natalia2022-09-16T22:00:16Zoai:ojs.pkp.sfu.ca:article/45021Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-09-16T22:00:16Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Artificial intelligence applied to enzymatic hydrolysis of lactose: improving the control of industrial processes Inteligência artificial aplicada a hidrólise enzimática da lactose: melhorando o controle dos processos industriais |
title |
Artificial intelligence applied to enzymatic hydrolysis of lactose: improving the control of industrial processes |
spellingShingle |
Artificial intelligence applied to enzymatic hydrolysis of lactose: improving the control of industrial processes Santos, Pauline Thais dos Artificial intelligence Beta-galactosidase Cryoscopy HPLC Lactose. Beta-galactosidase Crioscopia HPLC Inteligência artificial Lactose. |
title_short |
Artificial intelligence applied to enzymatic hydrolysis of lactose: improving the control of industrial processes |
title_full |
Artificial intelligence applied to enzymatic hydrolysis of lactose: improving the control of industrial processes |
title_fullStr |
Artificial intelligence applied to enzymatic hydrolysis of lactose: improving the control of industrial processes |
title_full_unstemmed |
Artificial intelligence applied to enzymatic hydrolysis of lactose: improving the control of industrial processes |
title_sort |
Artificial intelligence applied to enzymatic hydrolysis of lactose: improving the control of industrial processes |
author |
Santos, Pauline Thais dos |
author_facet |
Santos, Pauline Thais dos Carrilho, Stael Málaga Abreu, Samanta Stinghen de Lira, Fernanda Montanholi de Tanaka, Fernanda Yuri Rodrigues Tamanini, Ronaldo Rios, Edson Antonio Watanabe, Lycio Shinji Fagnani, Rafael Gonzaga, Natalia |
author_role |
author |
author2 |
Carrilho, Stael Málaga Abreu, Samanta Stinghen de Lira, Fernanda Montanholi de Tanaka, Fernanda Yuri Rodrigues Tamanini, Ronaldo Rios, Edson Antonio Watanabe, Lycio Shinji Fagnani, Rafael Gonzaga, Natalia |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Santos, Pauline Thais dos Carrilho, Stael Málaga Abreu, Samanta Stinghen de Lira, Fernanda Montanholi de Tanaka, Fernanda Yuri Rodrigues Tamanini, Ronaldo Rios, Edson Antonio Watanabe, Lycio Shinji Fagnani, Rafael Gonzaga, Natalia |
dc.subject.por.fl_str_mv |
Artificial intelligence Beta-galactosidase Cryoscopy HPLC Lactose. Beta-galactosidase Crioscopia HPLC Inteligência artificial Lactose. |
topic |
Artificial intelligence Beta-galactosidase Cryoscopy HPLC Lactose. Beta-galactosidase Crioscopia HPLC Inteligência artificial Lactose. |
description |
Lactose is the main carbohydrate in milk and its absorption occurs due to enzymatic hydrolysis, generating glucose and galactose. Lactose intolerance is the reduction of the intestinal hydrolysis capacity due to hypolactasia, promoving the need to consume dairy foods with low content of this carbohydrate. The beta-galactosidase enzymes are used in dairy industries to hydrolyze lactose, providing the possibility of eating dairy products without harm to health to the intolerant consumer. Alternative and official analytical methods are used to quantify the carbohydrate content resulting from the enzymatic hydrolysis. The objective of this study was to evaluate the enzymatic hydrolysis of two distinct industrial enzymes produced by the microorganisms Bacillus licheniformis and Kluyveromyces lactis using three analytical methods: enzymatic method, cryoscopy and HPLC using artificial intelligence to improve the control of industrial processes. After adding the enzymes to the skim milk, time kinetics was performed collecting samples at time 0, every 10 minutes until completing 1hour of reaction, and every 30 minutes until the closure of 05 hours of hydrolysis reaction. In 97% of the cases, the decrease in lactose concentration were observed by HPLC followed (by) the deepening of the cryoscopic point. Glucose measurements by absorbance and HPLC quantification were correlated (r = 0.79; p < 0.01), but not concordant (p < 0.01). It was concluded that by means of the artificial intelligence it is possible to indirectly estimate the lactose concentration from an algorithm that associates cryoscopy and glucose concentration. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-05-10 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Pesquisa Empírica de Campo Pesquisa Empírica de Campo |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/45021 10.5433/1679-0359.2022v43n4p1637 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/45021 |
identifier_str_mv |
10.5433/1679-0359.2022v43n4p1637 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/45021/31937 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 43 No. 4 (2022); 1637-1652 Semina: Ciências Agrárias; v. 43 n. 4 (2022); 1637-1652 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306056516501504 |