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Response surface methodology applied to the enzymatic synthesis of galacto-oligosaccharides from cheese whey

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Abstract

In this study, a strategy was proposed for making galacto-oligossaccharides (GOS), a high valueadded product, from a byproduct of the dairy industry, cheese whey, using a commercial β-galactosidase from Kluyveromyces lactis (Lactozym® 3000L). The effects of the substrate concentration, temperature, and enzyme dosage were statistically studied and their optimum combinations were determined using response surface methodology. The increase in lactose concentration, temperature, and enzyme concentration favored a transgalactosylation reaction. The maximum values for GOS concentration (119.8 mg/mL) and yield (29.9%) in a 4 h process were obtained in the reaction system, composed of 400 mg/mL of lactose and 10 U/mL of enzyme at 40°C. Under these conditions, the lactose conversion was 68.7%. The maximum value for lactose conversion (87.8%) was observed at the same temperature and enzyme concentration, although the lactose level was 20%.

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Authors and Affiliations

  1. Federal University of Rio Grande, School of Chemistry and Food, Bioprocess Engineering Laboratory, P.O. Box 474, 96201-900, Rio Grande, RS, Brazil

    Cristiane Reinaldo Lisboa, Luciana de Simoni Martinez, Renata Aguirre Trindade, Janaína Fernandes de Medeiros Burkert & Carlos André Veiga Burkert

  2. Faculty of Food Engineering, Bioprocess Engineering Laboratory, Campinas State University, P. O. Box 6121, 13083-862, Campinas, SP, Brazil

    Fátima Aparecida de Almeida Costa

Authors
  1. Cristiane Reinaldo Lisboa
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  2. Luciana de Simoni Martinez
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  3. Renata Aguirre Trindade
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  4. Fátima Aparecida de Almeida Costa
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  5. Janaína Fernandes de Medeiros Burkert
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  6. Carlos André Veiga Burkert
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Correspondence to Carlos André Veiga Burkert.

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Lisboa, C.R., de Simoni Martinez, L., Trindade, R.A. et al. Response surface methodology applied to the enzymatic synthesis of galacto-oligosaccharides from cheese whey. Food Sci Biotechnol 21, 1519–1524 (2012). https://doi.org/10.1007/s10068-012-0202-2

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  • DOI: https://doi.org/10.1007/s10068-012-0202-2

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