Ultrasound-assisted enzymatic synthesis of galacto-oligosaccharides using native whey with two commercial β-galactosidases: Aspergillus oryzae and Kluyveromyces var lactis

Cordova, Andres; Astudillo-Castro, Carolina; Henriquez, Paola; Manriquez, Natalia; Nunez, Helena; Guerrero, Cecilia; Alvarez, Dafne; Aburto, Carla; Carrasco, Vinka; Onate, Sebastian; Lehuede, Luciana

Abstract

Native whey obtained during casein micelle microfiltration was used as a novel source to produce galacto-oligosaccharides (GOS). Since the presence of macromolecules and other interferers reduces biocatalyst performance, this work evaluated the effect of different ultrasound processing conditions on GOS synthesis using concentrated native whey. Ultrasonic intensities (UI) below 11 W/cm(2) tended to increase the activity in the enzyme from Aspergillus oryzae for several minutes but accelerated the inactivation in that from Kluyveromyces lactis. At 40 degrees C, 40 % w/w native whey, 70 % wave amplitude, and 0.6 s/s duty-cycle, a UI of 30 W/cm(2) was achieved, and the increased specific enzyme productivity was similar to the values obtained with pure lactose (similar to 0.136 g GOS/h/mgE). This strategy allows for obtaining a product containing prebiotics with the healthy and functional properties of whey proteins, avoiding the required purification steps used in the production of foodgrade lactose.

Más información

Título según WOS: ID WOS:001024819900001 Not found in local WOS DB
Título de la Revista: FOOD CHEMISTRY
Volumen: 426
Editorial: Elsevier
Fecha de publicación: 2023
DOI:

10.1016/j.foodchem.2023.136526

Notas: ISI