The comparison of commercially available β-galactosidases for dairy industry : review

Abstract

β-Galactosidase (EC 3.2.1.23) is one of the widely used enzymes for lactose-free milk production and whey permeate treatment. Enzymes can be obtained from microorganisms, plants and animals. Nowadays, microorganisms are becoming an important source for production of commercially available enzymes, which are of great interest and offer several advantages such as easy handling and high production yield. The aim of this review was to summarize findings of research articles on the application of commercially available β-galactosidase preparates in dairy industry, to analyse and compare the most suitable β-galactosidase commercial preparates for lactose hydrolysis. The results showed that the main factor to choose an appropriate β-galactosidase for lactose hydrolysis was reaction condition. Enzymes from microorganisms contain a wide range of optimal pH from 4.0 (Penicillium simplicissimum and Aspergillus niger) to 8.5 (Bacillus subtilis). The greatest commercial potential have enzymes obtained from fungi (Aspergillus oryzae and Aspergillus niger) and yeasts (Kluyveromyces lactis and Kluyveromyces fragilis). Fungal origin enzymes are more suitable for the hydrolysis of lactose in acid whey due to its acidic pH but yeasts origin enzymes for milk and sweet whey. In the study, commercial preparates from different suppliers with the purpose to analyse their lactose hydrolysis potential and give more detailed characteristics of each preparate advantages and drawbacks were also summarized.

Selective biotechnological fractionation of goat milk carbohydrates

“…These carbohydrates were produced as a result of transgalactosylation reactions. This is in good agreement with that previously reported (Zolnere & Ciprovica, 2017;Chockchaisawasdee, Athanasopoulos, Niranjan & Rastall, 2005) regarding the high production of GOS with linkages -(1→6) after transgalactosylation reactions catalyzed by Lactozym ® 3000 L HP G.…”

“…During enzymatic treatment, new peaks eluting between 3 and 7 min (peaks 6), were observed in both goat colostrum ( Figure 1C) and lactose control sample ( Figure 1D). Peak eluting at 3.4 min (peak 5) was identified as allolactose (6-O-β-D-galactosyl-D-glucose) by comparison with the GOS reference sample and with that reported elsewhere (Zolnere & Ciprovica, 2017). Moreover, an increase in 6'-galactosyl-lactose (peak 3a) was also observed.…”

“…Presence of 6'galactosyl-lactose had been previously detected in goat milks at low concentrations (cita). Other peaks eluting between 5 and 7.5 min (peaks 3) were identified as trisaccharides, constituted by galactose and glucose units by comparison with the reference GOS sample and according to thatose reported in the literature (Zolnere & Ciprovica, 2017;Cardelle-Cobas et al, 2009). Considering that 3'galactosyl-lactose is the most abundant trisaccharide previously detected in goat milks (Mehra et al, 2006;Meyrand et al, 2013), peak 3b was tentatively assigned to this trisaccharide.…”

“…On the contrary, Kluyveromyces lactis has been traditionally used as industrial yeast in dairy products, as they areit is generally recognized as a safe Comentado [fjm1]: Check nuevas referencias, esta misma está citada hacia el final del manuscrito y está con los apellidos de todos. Supongo que tendría que ser al contrario (GRAS) microorganisms and haspresent a good growth yield and a higher β-galactosidase activity as compared to other yeasts (Zolnere & Ciprovica, 2017). The employment of enzymes as -galactosidases (EC 3.2.1.23) is an attractive alternative to the carbohydrate fractionation and different applications of commercial -galactosidases [e.g.…”

Multi-Enzymsystem zur Herstellung eines alternativen Zuckersirups

“…[3,5,6]. Die industrielle Herstellung der β-Galactosidasen erfolgt mittels Mikroorganismen [7], entweder mit Aspergillus, Kluyvero myces oder Bacillus [8]. Die enzymatische Lactosehydrolyse erfolgt z.…”