Production of low-dosage lactose milk using lactase immobilised in hydrogel

Wolf, Mariane; Belfiore, Laurence Alphonso; Tambourgi, Elias Basile; Paulino, Alexandre Tadeu

doi:10.1016/j.idairyj.2018.12.004

Cited by 28 publications

(7 citation statements)

References 28 publications

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“…The entrapment immobilization of β-galactosidase commonly utilizes hydrogels based on natural polymers, prized for their biocompatibility, biodegradability, and lack of toxicity. For instance, a crosslinked chitosan hydrogel incorporating acrylic acid and N′,N′-methylenebisacrylamide has been employed to hydrolyze lactose in both commercial lactose solution and UHT milk [68]. Over 10 lactose hydrolysis operational cycles in the commercial lactose solution, the activity of the immobilized enzyme decreased from 98% to 56%, while in UHT milk, it decreased from 98% to 72%.…”

Section: Immobilization Of β-Galactosidase By Entrapmentmentioning

confidence: 99%

“…Over 10 lactose hydrolysis operational cycles in the commercial lactose solution, the activity of the immobilized enzyme decreased from 98% to 56%, while in UHT milk, it decreased from 98% to 72%. Similarly, Arabic gum hydrogels crosslinked with acrylamide have shown promise in lactose hydrolysis since, after three operational cycles, enzymatic activity was recorded at 53% and 94% in standard lactose and UHT milk, respectively [68,69].…”

Section: Immobilization Of β-Galactosidase By Entrapmentmentioning

confidence: 99%

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Hydrolysis of Lactose: Conventional Techniques and Enzyme Immobilization Strategies on Polymeric Supports

Lucas Vallejo-García,

Cutillo-Foraster,

Arnaiz

et al. 2024

Food Science and Nutrition

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This chapter explores lactose hydrolysis, emphasizing conventional techniques and the noteworthy immobilization of β-galactosidase on polymeric matrices to enhance the process. Lactose, present in milk and dairy, poses challenges for lactose-intolerant individuals, requiring enzymatic hydrolysis for lactose-free product development. The presence of other milk components, such as proteins and minerals, can indirectly influence the efficiency of lactose hydrolysis by potentially interacting with β-galactosidase enzyme or affecting its stability and activity, making it necessary to control factors such as enzyme concentration, temperature, pH, and reaction time to improve lactose hydrolysis rates. The chapter delves into established methodologies, covering enzymatic kinetics, reaction conditions, and substrate concentrations. It also describes the innovative approach of immobilizing β-galactosidase on polymeric supports to enhance enzyme stability, reusability, and overall efficiency in lactose hydrolysis. Discussions include the design of suitable polymeric matrices, providing insights into mechanisms governing catalytic performance. This comprehensive exploration contributes to understanding lactose hydrolysis, offering valuable insights for developing efficient and sustainable enzymatic processes applicable to the food and pharmaceutical industries.

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Section: Immobilization Of β-Galactosidase By Entrapmentmentioning

confidence: 99%

Section: Immobilization Of β-Galactosidase By Entrapmentmentioning

confidence: 99%

Hydrolysis of Lactose: Conventional Techniques and Enzyme Immobilization Strategies on Polymeric Supports

Lucas Vallejo-García,

Cutillo-Foraster,

Arnaiz

et al. 2024

Food Science and Nutrition

View full text Add to dashboard Cite

show abstract

“…To achieve this goal, immobilized lactase plays an important role. Lactase immobilized on different polymer materials has been reported [70]. Chitosan, the natural polymer and its derivatives were widely used in the dairy industry.…”

Section: Applications In Foodmentioning

confidence: 99%

Immobilization of Enzymes by Polymeric Materials

et al. 2021

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Enzymes are the highly efficient biocatalyst in modern biotechnological industries. Due to the fragile property exposed to the external stimulus, the application of enzymes is highly limited. The immobilized enzyme by polymer has become a research hotspot to empower enzymes with more extraordinary properties and broader usage. Compared with free enzyme, polymer immobilized enzymes improve thermal and operational stability in harsh environments, such as extreme pH, temperature and concentration. Furthermore, good reusability is also highly expected. The first part of this study reviews the three primary immobilization methods: physical adsorption, covalent binding and entrapment, with their advantages and drawbacks. The second part of this paper includes some polymer applications and their derivatives in the immobilization of enzymes.

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“… 42 This natural polymer has a high potential to produce gels, films, fibers and particularly hydrogels. 43–46 Facin et al, 47 Wolf et al, 48 and Wolf and Paulino, 49 and Ricardi et al 50 immobilized β-galactosidase enzyme. Pereira et al 51 immobilized lipase enzyme in the chitosan-based hydrogel and showed that chitosan-based hydrogels can be useful for carrying the enzymes.…”

Section: Hydrogel Matrixes As Enzyme Carriersmentioning

confidence: 99%

“…It includes mainly of polysaccharides arabinose and galactose, calcium, magnesium, and potassium salts. 54 Wolf et al, 48 and Wolf and Paulino 49 immobilized β-galactosidase enzymes in the Arabic gum-based hydrogel and showed Arabic gum-based hydrogels to be good solid matrices for the β-galactosidase enzyme immobilization, able to be used for hydrolysis of lactose in dairy foods.…”

Section: Hydrogel Matrixes As Enzyme Carriersmentioning

confidence: 99%

Recent Advances of Macromolecular Hydrogels for Enzyme Immobilization in the Food Products

et al. 2021

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Enzymes are one of the main biocatalysts with various applications in the food industry. Stabilization of enzymes on insoluble carriers is important due to the low reuse, low operational stability, and high cost in applications. The immobility and the type of carrier affect the activity of the immobile enzyme. Hydrogels are three-dimensionally cross-linked macromolecular network structures designed from various polymers. Hydrogels can provide a matrix for an immobile enzyme due to their extraordinary properties such as high water absorbing capacity, carrier of bioactive substances and enzymes, biocompatibility, safety, and biodegradability. Therefore, this study mainly focuses on some enzymes (Lactase, Lipases, Amylases, Pectinase, Protease, Glucose oxidase) that are of special importance in the food industry. These enzymes could be immobilized in the hydrogels constructed of macromolecules such as kappa-carrageenan, chitosan, arabic gum, pectin, alginate, and cellulose. At last, in the preparation of these hydrogels, different enzyme immobilization methods in macromolecular hydrogels, and effect of hydrogels on enzyme activity were discussed.

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Production of low-dosage lactose milk using lactase immobilised in hydrogel

Cited by 28 publications

References 28 publications

Hydrolysis of Lactose: Conventional Techniques and Enzyme Immobilization Strategies on Polymeric Supports

Hydrolysis of Lactose: Conventional Techniques and Enzyme Immobilization Strategies on Polymeric Supports

Immobilization of Enzymes by Polymeric Materials

Recent Advances of Macromolecular Hydrogels for Enzyme Immobilization in the Food Products

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