Optimization of lactulose synthesis from whey lactose by immobilized β-galactosidase and glucose isomerase

Yue, Song; Lee, Hee Uk; Park, Chulhwan; Kim, Seung Wook

doi:10.1016/j.carres.2013.01.002

Cited by 34 publications

(10 citation statements)

References 21 publications

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“…The immobilized multi-enzyme system retained 57.1% activity after seven cycles, and produced 7.68 g/L lactulose. 58 These results suggest the need for further research in the search for β-galactosidase compatible immobilization methods to provide an economic advantage to enzymatic processing of lactose-containing dairy waste streams.…”

Section: Applications Of Immobilized Enzymes In Food Waste Stream Valmentioning

confidence: 99%

Transforming food waste: how immobilized enzymes can valorize waste streams into revenue streams

Andler

Goddard

2018

npj Sci Food

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Food processing generates byproduct and waste streams rich in lipids, carbohydrates, and proteins, which contribute to its negative environmental impact. However, these compounds hold significant economic potential if transformed into revenue streams such as biofuels and ingredients. Indeed, the high protein, sugar, and fat content of many food waste streams makes them ideal feedstocks for enzymatic valorization. Compared to synthetic catalysts, enzymes have higher specificity, lower energy requirement, and improved environmental sustainability in performing chemical transformations, yet their poor stability and recovery limits their performance in their native state. This review article surveys the current state-of-the-art in enzyme stabilization & immobilization technologies, summarizes opportunities in enzyme-catalyzed valorization of waste streams with emphasis on streams rich in mono- and disaccharides, polysaccharides, lipids, and proteins, and highlights challenges and opportunities in designing commercially translatable immobilized enzyme systems towards the ultimate goals of sustainable food production and reduced food waste.

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Section: Applications Of Immobilized Enzymes In Food Waste Stream Valmentioning

confidence: 99%

Transforming food waste: how immobilized enzymes can valorize waste streams into revenue streams

Andler

Goddard

2018

npj Sci Food

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“…The analytes are retained by ion exchange between the hydroxyls of the oligosaccharides and ionic components of the column. Song et al (2013) used in their study a high performance column for carbohydrates. They improved the lactulose synthesis from whey lactose with immobilized β-galactosidase enzyme.…”

Section: Quantification and Purification Of Lactulosementioning

confidence: 99%

Obtainment, quantification and use of lactulose as a functional food – a review

et al. 2017

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Whey (milk serum) is produced by the dairy industry during the manufacture of cheese. In addition to being a valuable source of functional and nutritional proteins, whey also presents almost all the lactose from the original whole milk. However, many industries still consider the whey as an effluent, which can cause serious environmental problems when not properly treated. Therefore, it is important to develop alternatives for the adequate use of whey. The lactose obtained from whey permeate can be converted into lactulose, a prebiotic which may be metabolized in the intestine by probiotic bacteria, such as Lactobacillus sp. and Bifidobacterium sp., through enzymatic isomerization or by using alkaline catalysts, with minimal secondary reactions and high yield. This manuscript provides information about various techniques used to produce lactulose, its purification and analysis, as well as its mechanisms of action and alternative applications in food products and medicines.Keywords: lactose isomerization; lactulose; prebiotics; reuse of industrial byproducts; whey permeate.Practical Application: Synthesizing and quantifying lactulose from whey permeate, and use in the dairy industry.

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“…Under optimal conditions, the lactulose productivity was 15.8 g/L per h. Furthermore, the immobilized enzyme could retain 60.5% of its original catalytic activity after 10 cycles of reutilization. After optimizing the reaction conditions, the immobilized β‐galactosidase from K. lactis (Sigma, St. Louis, Mo., U.S.A.) together with an immobilized glucose isomerase from Streptomyces rubiginosus (Hampton Research, San Diego, CA, U.S.A.) were used in another study carried out by Song and others (). In this case, cheese whey was used as the lactose source and no fructose was supplied to the reaction mixture.…”

Section: Lactulose Productionmentioning

confidence: 99%

Biocatalytic Approaches Using Lactulose: End Product Compared with Substrate

Silvério

Macedo

Teixeira

et al. 2016

Comp Rev Food Sci Food Safe

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Lactulose is a lactose-based carbohydrate with well-known prebiotic effect and recognized medical applications. Currently, the commercially available lactulose is chemically synthesized. Nevertheless, the process leads to low yields and high levels of by-products. Alternatively, lactulose can be produced by enzymatic synthesis, which provides a cleaner production under mild conditions. Two different enzymatic routes were reported for lactulose production. Lactulose can be obtained through hydrolysis and transfer reactions catalyzed by a glycosidase. Alternatively, lactulose can be produced by direct isomerization of lactose to lactulose catalyzed by cellobiose-2-epimerase. An interesting characteristic of lactulose is also its capacity to act as substrate in additional enzymatic synthesis which leads to the formation of attractive compounds, such as lactulose-based oligosaccharides and lactulose esters. Besides increasing the interest and potential of lactulose, these lactulose-based compounds can also offer new and promising functionalities and applications. Herein, we review the enzymes involved in the synthesis of lactulose, as well as the reaction conditions and yields. The potential of different enzymes is discussed and it is shown that reaction conditions and composition of products depend on the type of enzyme and its microbial source. The conversion of lactulose into lactulose-based compounds is also covered, describing in detail the biocatalysts involved, the reaction conditions used, and the potential of the final products obtained.

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Optimization of lactulose synthesis from whey lactose by immobilized β-galactosidase and glucose isomerase

Cited by 34 publications

References 21 publications

Transforming food waste: how immobilized enzymes can valorize waste streams into revenue streams

Transforming food waste: how immobilized enzymes can valorize waste streams into revenue streams

Obtainment, quantification and use of lactulose as a functional food – a review

Biocatalytic Approaches Using Lactulose: End Product Compared with Substrate

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