Synthesis of galactooligosaccharides using sweet and acid whey as a substrate

Fischer, Christin; Kleinschmidt, Thomas

doi:10.1016/j.idairyj.2015.01.003

Cited by 71 publications

(53 citation statements)

References 25 publications

(24 reference statements)

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“…a). The obtained results proved to be comparable with ones previously reported for the sweet whey in the literature in terms of achieved yields (40–67 g L −1 ) (Song et al ., ; Fischer & Kleinschmidt, ; Mueller et al ., ), and also are in accordance with typical yields for pure lactose conversion (not exceeding 30% w/w) for β ‐ galactosidase from A. oryzae . The higher yields were only accomplished with more concentrated whey solutions (with corresponding 40% w/v lactose concentration) using β ‐ galactosidase from Kluyveromyces lactis (Lactozym ® 3000L) (Lisboa et al ., ).…”

Section: Resultsmentioning

confidence: 99%

“…Additionally, it can be seen that obtained results (total GOS concentrations) using both substrates are quite similar (Fig. ) at all examined concentrations, indicating that the whey complex composition was not hampering lactose accessibility towards enzyme, and more importantly, did not impose presumed enzyme inactivation mostly expected by high concentrations of different minerals (Torres et al ., ; Fischer & Kleinschmidt, ). Thus it can be concluded that sweet whey powder could be used as a reasonable substitution of lactose.…”

Section: Resultsmentioning

confidence: 99%

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Whey valorization using transgalactosylation activity of immobilized β‐galactosidase

Simović

Milivojević

Ćorović

et al. 2019

Int J of Food Sci Tech

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Summary Whey represents a significant dairy industry by‐product that has recently received due attention based on the rich nutrient composition and significant transformation potential. Hereby, we investigated a possibility of whey lactose bioconversion into prebiotic compounds, galacto‐oligosaccharides (GOS) using β‐galactosidase transgalactosylation activity. The results showed that whey could be successfully used for GOS synthesis, since the highest GOS concentration (around 62 g L−1) was obtained batchwise using 40% (w/w) sweet whey powder solution under optimum conditions (50°C, pH 4.5). Nevertheless, an efficient immobilized preparation using methacrylic Lifetech ECR8409 immobilization carrier was developed, enabling additional process improvement and ensuring at least 4 reaction cycles with unchanged yields and 2.5‐ fold enhanced productivity in comparison to the soluble enzyme. Therefore, this study provides a valuable contribution to the efficient and economical valorization of whey, which can be further on utilized as functional food and feed constituent.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Whey valorization using transgalactosylation activity of immobilized β‐galactosidase

Simović

Milivojević

Ćorović

et al. 2019

Int J of Food Sci Tech

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“…It reduces water activity and shifts the enzyme activity from hydrolytic towards synthesis of oligosaccharides [Matsue & Miyawaki, 2000]. Sodium salt (NaCl) was used for the tests since sodium ions are mentioned as β-galactosidase activators [Fischer & Kleinschmidt, 2015;Zhang et al, 2013]. The use of salt at the concentration of 0.05 mol/L, 0.1 mol/L and 0.25 mol/L increased the maximum content of gal-mannitol (in the total sugar) by 7.1%, 8.7% and 12.8% respectively (Figure 4).…”

Section: Resultsmentioning

confidence: 99%

Synthesis of Galactosyl Mannitol Derivative Using β-Galactosidase from Kluyveromyces lactis

Klewicki¹,

Belina²,

Wojciechowska³

et al. 2017

Pol. J. Food Nutr. Sci.

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The purpose of the study was to identify the infl uence of reactive mixture concentration (23-48 g/100 mL), pH (6.5-9.0), presence of NaCl (0.05-0.25 mol/L) and enzyme dose (2850-28,500 LAU/100 g of lactose) on the synthesis of galactosyl mannitol derivative using β-galactosidase from Kluyveromyces lactis. The use of the enzyme dose ranging from 2850 to 11,400 LAU/100 g lactose allowed obtaining gal-mannitol at the level of 21.8% total saccharides; higher doses intensifi ed product decomposition. An increase in the concentration of the reactive mixture had a positive impact on the quantity of gal-mannitol obtained every single time, i.e. 4.39 g were obtained from 100 mL of a 23 g/100 mL solution and over 10 g were obtained from a 48 g/100 mL solution. A relatively low increase in product quantity (by ca. 5%) occurred after the pH was increased from 6.5 to 9.0. The use of NaCl rendered better results. An increase in the maximum content of gal-mannitol in the total sugar by 12.8% was observed at the concentration of 0.25 mol/L.

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“…Previous studies on GOS production from whey have been conducted on (protein‐containing) rehydrated powder of whey (Fischer & Kleinschmidt, ; Jovanovic‐Malinovska, Fernandes, Winkelhausen, & Fonseca, ; Klein et al, ; Lisboa et al, ; T. S. Song et al, ) and on (protein‐free) rehydrated powder of whey UF‐permeate (Foda & Lopez‐Leiva, ; López Leiva & Guzman, ; Rustom, Foda, & López‐Leiva, ; Pocedičová, Čurda, Mišún, Dryáková, & Diblíková, ) using various processing technologies including stirred tank reactors (STR), packed bed reactors, and inert and catalytic membrane reactors. These studies have used either fungal [derived from Aspergillus sp .…”

Section: Introductionmentioning

confidence: 99%

“…(Fischer & Kleinschmidt, ; Jovanovic‐Malinovska et al, ; López Leiva & Guzman, ; Rustom et al, ) and Kluyveromyces lactis (Fischer & Kleinschmidt, ; Foda & Lopez‐Leiva, ; Klein et al, ; Lisboa et al, ; Pocedičová et al, ; Rustom et al, )] or bacteria‐originated (derived from Lactobacillus paracasei [T. S. Song et al, ]) enzymes. It has been shown by several authors (Fischer & Kleinschmidt, ; Pocedičová et al, ; Splechtna et al, ) that the type of substrate matrix (i.e., whether it is a buffered lactose, buffered lactose with addition of salts, whey, UF‐permeate, etc.) may affect both lactose conversion and GOS yield of β‐galactosidases of various sources.…”

Section: Introductionmentioning

confidence: 99%

The impact of membrane pretreatment on the enzymatic production of whey‐derived galacto‐oligosaccharides

Pázmándi

Maráz

Ladányi

et al. 2017

J Food Process Engineering

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This study presents a multistep process for the valorization of whey that involves membrane filtration techniques to fractionate whey compounds and the subsequent enzymatic conversion of lactose into galacto‐oligosaccharides with a degree of polymerization (DP) of 3–5. Partially demineralized whey was first concentrated and diafiltered by ultrafiltration (UF) to obtain whey protein isolates. Over 97% of the initial amount of lactose was recovered into the permeate which was then concentrated by nanofiltration (NF) up to 330 g L−1. Finally, a systematic study was performed to investigate the hydrolytic and transgalactosylation activity of Biolacta N5, a Bacillus circulans‐derived β‐galactosidase, on whey‐derived substrates consisting of lactose in various concentrations. Hydrolysis was especially pronounced for UF permeates with low lactose concentrations (< 50 g L−1), whereas transgalactosylation was dominant for streams concentrated by NF, obtaining comparable yields of the DP3‐5 fractions (∼ 35%) for moderate and high NF concentration factors. Practical applications The market for functional foods and dairy‐based functional beverages represents a growing segment of the global food industry. This article describes a technique for the valorization of whey that is based on the fractionation of whey constituents and the subsequent bioconversion of lactose into GOS. GOS are prebiotic substances with favorable technological properties such as low viscosity and good pH and temperature stability. These low‐calorie sweeteners can be added to a wide range of foods to increase product functionality. The here proposed multiproduct process has potential applications in whey management practice. The reported experimental data on the performance of the processing steps and the proposed approaches to the synchronization of the individual operations is useful for the design of whey valorization processes with reduced waste and energy consumption.

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Synthesis of galactooligosaccharides using sweet and acid whey as a substrate

Cited by 71 publications

References 25 publications

Whey valorization using transgalactosylation activity of immobilized β‐galactosidase

Whey valorization using transgalactosylation activity of immobilized β‐galactosidase

Synthesis of Galactosyl Mannitol Derivative Using β-Galactosidase from Kluyveromyces lactis

The impact of membrane pretreatment on the enzymatic production of whey‐derived galacto‐oligosaccharides

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