Transgalactosylation of lactose for synthesis of galacto-oligosaccharides using Kluyveromyces marxianus NCIM 3551

Srivastava, Anita; Mishra, Saroj; Chand, Subhash

doi:10.1016/j.nbt.2015.04.004

Cited by 29 publications

(4 citation statements)

References 36 publications

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“…Finally, enzymes from bifidobacteria were immobilized in DEAE-cellulose (145), Q-Sepharose (183), amino-ethyl agarose (184). Enzymes from Kluyveromyces lactis were immobilized in glutaraldehyde activated chitosan (185) or in the form of whole permeabilized cells containing the enzyme (186, 187) and enzymes from lactobacilli, in microcrystalline cellulose (188), in PVC silica sheets, active carbon, porous glass beads (189). Among all these strategies, the immobilization in activated agarose (137, 141), in activated chitosan (176, 177), in magnetic polysiloxane–polyvinyl alcohol beads (127), in the form of self-supported cross-linked aggregates (178), and in the form of whole permeabilized cells containing β-galactosidase (186) appear as the most promising ones in terms of maximum yield of GOS and highest productivity (gGOS per liter per hour) (113).…”

Section: Gosmentioning

confidence: 99%

Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis

et al. 2019

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Fructo- and galacto-oligosaccharides (FOS and GOS) are non-digestible oligosaccharides with prebiotic properties that can be incorporated into a wide number of products. This review details the general outlines for the production of FOS and GOS, both by enzymatic synthesis using disaccharides or other substrates, and by hydrolysis of polysaccharides. Special emphasis is laid on technological aspects, raw materials, properties, and applications.

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Section: Gosmentioning

confidence: 99%

Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis

et al. 2019

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“…Exemplos de β-galactosidases comercialmente disponíveis são as que estão sob o nº 072-04141 do catálogo da Wako Pure Chemical Industries, Ltd., e G1875 da Sigma-Aldrich. Em relação ao pH, as lactases podem ser classificadas em dois grandes grupos: β-galactosidases de pH ótimo neutro (ZHOU; CHEN, 2001;VIEIRA et al, 2013;SRIVASTAVA;MISHRA;CHAND, 2015) e β-galactosidases com máxima atividade em pH ácido (VERA; GUERRERO;ILLANES, 2011;CHIBA;YAMADA;ISOBE, 2015;CAREVIĆ et al, 2016;NIU et al, 2017). β-galactosidases neutras são geralmente utilizadas em produtos alimentícios neutros, como o leite (WOLF; GASPARIN; PAULINO, 2018), enquanto as β-galactosidases ácidas são empregadas em suplementos nutricionais (WANG et al, 2009).…”

Section: Enzima β-Galactosidaseunclassified

Ciência e Tecnologia de Leite e Produtos Lácteos Sem Lactose

Dantas¹,

Verruck²,

Prudêncio³

2019

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“…The research regarding lactose bioconversion into GOSs has been focused on the use of primarily pure lactose solutions as substrates by employing either commercial [14,17,18] or recombinant thermophilic lactases [19,20]. Few studies can be found regarding the investigation of GOS production by applying β-galactosidases directly into SW and AW, as well as the effects that other whey components can have on the GOS yield.…”

Section: Introductionmentioning

confidence: 99%

Cheese and Yogurt By-Products as Valuable Ingredients for the Production of Prebiotic Oligosaccharides

Limnaios,

Tsevdou,

Zafeiri

et al. 2024

Dairy

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The growing global market of dairy products has led to the need for alternative approaches regarding whey valorization, which is the primary by-product of cheese and strained yogurt production. In this context, prebiotic galactooligosaccharides can be produced enzymatically from whey using commercially available β-galactosidases. A comparative study was conducted to assess the production of galactooligosaccharides from sweet and acid whey, thereby employing two commercial β-galactosidases from Aspergillus oryzae and Kluyveromyces lactis. The study considered the initial lactose content and enzyme load as variables. The maximum yields of galactooligosaccharides in concentrated sweet whey (15% w/v initial lactose) and raw acid whey (3.1% w/v initial lactose) reached 34.4 and 14.7% with lactase from Kluyveromyces lactis (0.13 U/mL), respectively. The corresponding galactooligosaccharide yields for lactase from Aspergillus oryzae were equal to 27.4 and 24.8% in the most concentrated sweet and acid whey, respectively, using enzyme loads of 2 U/mL in sweet whey and 1 U/mL in acid whey. Concerning the profile of the produced galactooligosaccharides, the Kluyveromyces lactis lactase hydrolyzed lactose more rapidly and resulted in higher levels of allolactose and lower levels of 6-galactosyl-lactose, compared to the lactase from Aspergillus oryzae, and achieved in both cases a polymerization degree of up to six.

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Transgalactosylation of lactose for synthesis of galacto-oligosaccharides using Kluyveromyces marxianus NCIM 3551

Cited by 29 publications

References 36 publications

Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis

Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis

Ciência e Tecnologia de Leite e Produtos Lácteos Sem Lactose

Cheese and Yogurt By-Products as Valuable Ingredients for the Production of Prebiotic Oligosaccharides

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