Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/264082 |
Resumo: | The bioconversion of porungo cheese whey into galactooligosaccharides (GOS) was investigated using immobilized β-galactosidase in batch system. Two enzymatic immobilization strategies were tested for optima pH and temperature and the best immobilization strategy was used to evaluate the GOS production in two steps. First, different lactose sources (substrates) were tested, and subsequently, different concentrations of porungo cheese whey (200 g L-1 and 400 g L-1) and temperatures (37 °C to 46 °C) were evaluated. Immobilization of β-galactosidase increased the range of operational pH (7.0-7.5) when immobilized in calciumalginate support. However, the pH range decreased when the immobilization was conducted using calcium-Concanavalin A support. Batch reactions using the calcium-alginate immobilized biocatalyst produced the highest yields of GOS (63.2%) from porungo cheese whey, compared to the control substrate of lactose solution at concentration of 50 g L-1 (41.1%). The temperature of 46 °C and 400 g L-1 of substrate shown the better condition to GOS production, with lactose conversion of 61.4%. These results suggest the possible use of porungo cheese whey as substrate in the biotechnological production of GOS. |
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Bolognesi, Lais SaldanhaGabardo, SabrinaDall Cortivo, Paulo RobertoAyub, Marco Antônio Záchia2023-08-30T03:59:35Z20221678-457Xhttp://hdl.handle.net/10183/264082001168780The bioconversion of porungo cheese whey into galactooligosaccharides (GOS) was investigated using immobilized β-galactosidase in batch system. Two enzymatic immobilization strategies were tested for optima pH and temperature and the best immobilization strategy was used to evaluate the GOS production in two steps. First, different lactose sources (substrates) were tested, and subsequently, different concentrations of porungo cheese whey (200 g L-1 and 400 g L-1) and temperatures (37 °C to 46 °C) were evaluated. Immobilization of β-galactosidase increased the range of operational pH (7.0-7.5) when immobilized in calciumalginate support. However, the pH range decreased when the immobilization was conducted using calcium-Concanavalin A support. Batch reactions using the calcium-alginate immobilized biocatalyst produced the highest yields of GOS (63.2%) from porungo cheese whey, compared to the control substrate of lactose solution at concentration of 50 g L-1 (41.1%). The temperature of 46 °C and 400 g L-1 of substrate shown the better condition to GOS production, with lactose conversion of 61.4%. These results suggest the possible use of porungo cheese whey as substrate in the biotechnological production of GOS.application/pdfengFood science and technology. Campinas. Vol. 42 (2022), e64520, 6 p.Proteína do soro de leiteImobilização enzimáticaResíduo agro-industrialAgro-industrial residuesGalactooligosaccharidesImmobilized enzymeWheyβ-galactosidaseBiotechnological production of galactooligosaccharides (GOS) using porungo cheese wheyinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/otherinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001168780.pdf.txt001168780.pdf.txtExtracted Texttext/plain32092http://www.lume.ufrgs.br/bitstream/10183/264082/2/001168780.pdf.txt4110b37f1905e7cfaeddf5806c6f0431MD52ORIGINAL001168780.pdfTexto completo (inglês)application/pdf890692http://www.lume.ufrgs.br/bitstream/10183/264082/1/001168780.pdf49b4eff4d59a3dfa113d084234123ef7MD5110183/2640822023-08-31 03:32:22.820514oai:www.lume.ufrgs.br:10183/264082Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2023-08-31T06:32:22Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey |
title |
Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey |
spellingShingle |
Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey Bolognesi, Lais Saldanha Proteína do soro de leite Imobilização enzimática Resíduo agro-industrial Agro-industrial residues Galactooligosaccharides Immobilized enzyme Whey β-galactosidase |
title_short |
Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey |
title_full |
Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey |
title_fullStr |
Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey |
title_full_unstemmed |
Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey |
title_sort |
Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey |
author |
Bolognesi, Lais Saldanha |
author_facet |
Bolognesi, Lais Saldanha Gabardo, Sabrina Dall Cortivo, Paulo Roberto Ayub, Marco Antônio Záchia |
author_role |
author |
author2 |
Gabardo, Sabrina Dall Cortivo, Paulo Roberto Ayub, Marco Antônio Záchia |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Bolognesi, Lais Saldanha Gabardo, Sabrina Dall Cortivo, Paulo Roberto Ayub, Marco Antônio Záchia |
dc.subject.por.fl_str_mv |
Proteína do soro de leite Imobilização enzimática Resíduo agro-industrial |
topic |
Proteína do soro de leite Imobilização enzimática Resíduo agro-industrial Agro-industrial residues Galactooligosaccharides Immobilized enzyme Whey β-galactosidase |
dc.subject.eng.fl_str_mv |
Agro-industrial residues Galactooligosaccharides Immobilized enzyme Whey β-galactosidase |
description |
The bioconversion of porungo cheese whey into galactooligosaccharides (GOS) was investigated using immobilized β-galactosidase in batch system. Two enzymatic immobilization strategies were tested for optima pH and temperature and the best immobilization strategy was used to evaluate the GOS production in two steps. First, different lactose sources (substrates) were tested, and subsequently, different concentrations of porungo cheese whey (200 g L-1 and 400 g L-1) and temperatures (37 °C to 46 °C) were evaluated. Immobilization of β-galactosidase increased the range of operational pH (7.0-7.5) when immobilized in calciumalginate support. However, the pH range decreased when the immobilization was conducted using calcium-Concanavalin A support. Batch reactions using the calcium-alginate immobilized biocatalyst produced the highest yields of GOS (63.2%) from porungo cheese whey, compared to the control substrate of lactose solution at concentration of 50 g L-1 (41.1%). The temperature of 46 °C and 400 g L-1 of substrate shown the better condition to GOS production, with lactose conversion of 61.4%. These results suggest the possible use of porungo cheese whey as substrate in the biotechnological production of GOS. |
publishDate |
2022 |
dc.date.issued.fl_str_mv |
2022 |
dc.date.accessioned.fl_str_mv |
2023-08-30T03:59:35Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/other |
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info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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http://hdl.handle.net/10183/264082 |
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1678-457X |
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001168780 |
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1678-457X 001168780 |
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http://hdl.handle.net/10183/264082 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Food science and technology. Campinas. Vol. 42 (2022), e64520, 6 p. |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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Repositório Institucional da UFRGS |
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