Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Response surface methodology applied to the enzymatic synthesis of galacto-oligosaccharides from cheese whey
Author: Lisboa, CR
Martinez, LD
Trindade, RA
Costa, FAD
Burkert, JFD
Burkert, CAV
Abstract: In this study, a strategy was proposed for making galacto-oligossaccharides (GOS), a high valueadded product, from a byproduct of the dairy industry, cheese whey, using a commercial beta-galactosidase from Kluyveromyces lactis (LactozymA (R) 3000L). The effects of the substrate concentration, temperature, and enzyme dosage were statistically studied and their optimum combinations were determined using response surface methodology. The increase in lactose concentration, temperature, and enzyme concentration favored a transgalactosylation reaction. The maximum values for GOS concentration (119.8 mg/mL) and yield (29.9%) in a 4 h process were obtained in the reaction system, composed of 400 mg/mL of lactose and 10 U/mL of enzyme at 40A degrees C. Under these conditions, the lactose conversion was 68.7%. The maximum value for lactose conversion (87.8%) was observed at the same temperature and enzyme concentration, although the lactose level was 20%.
Subject: beta-galactosidase
experimental design
Country: Coreia do Sul
Editor: Korean Society Food Science & Technology-kosfost
Citation: Food Science And Biotechnology. Korean Society Food Science & Technology-kosfost, v. 21, n. 6, n. 1519, n. 1524, 2012.
Rights: fechado
Identifier DOI: 10.1007/s10068-012-0202-2
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000313078600002.pdf369.99 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.