Selection of the Compromised Operating Condition of a One-Pot Multi-Enzymatic Reaction Using Individually Immobilised Enzymes: Production of Lactofructose Syrup

Clavero C.; Urrutia P.; Conejeros R.; Romero O.; Wilson L.

Keywords: beta-galactosidase, one-pot, Glucose isomerase, Catalytic potential, Compromise operating conditions

Abstract

We selected a compromised operating condition (temperature and pH) in a one-pot multi-enzyme system by considering the stability and initial reaction rate of the catalysts in a single parameter (catalytic potential). The production of lactose-fructose syrup (LFS) was used as a model of a multi-enzymatic system. The enzymes used were ?-galactosidase (?-gal), extracted from Bifidobacterium bifidum, which was previously immobilised and commercially immobilised glucose isomerase (GI). The compromised catalytic potential for both enzymes was obtained at a temperature of 50 °C and pH of 6.5, with a catalytic potential of 19,034.9 µmol g?1 for ?-gal and 1894.7 µmol g?1 for GI. Under these conditions, the initial reaction rate of ?-gal was 100% and GI was 20%, whereas the half-life was 25 h and 300 h for ?-gal and GI, respectively. After 20 batches (equivalent to 40 h of operation), no significant productivity losses were detected (less than 10%). The average productivity of the first five batches was 0.111 g fructose?h?1, whereas that of the last five batches was 0.106 g fructose?h?1. These results showed the applicability of the catalytic potential as a tool for selecting the operating conditions in a process where two or more enzymes work simultaneously. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.

Más información

Título según WOS: Selection of the Compromised Operating Condition of a One-Pot Multi-Enzymatic Reaction Using Individually Immobilised Enzymes: Production of Lactofructose Syrup
Título según SCOPUS: Selection of the Compromised Operating Condition of a One-Pot Multi-Enzymatic Reaction Using Individually Immobilised Enzymes: Production of Lactofructose Syrup
Título de la Revista: Food and Bioprocess Technology
Volumen: 18
Número: 3
Editorial: Springer
Fecha de publicación: 2025
Página de inicio: 2661
Página final: 2672
Idioma: English
DOI:

10.1007/s11947-024-03616-5

Notas: ISI, SCOPUS