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dc.contributor.authorBolognesi, Lais Saldanhapt_BR
dc.contributor.authorGabardo, Sabrinapt_BR
dc.contributor.authorDall Cortivo, Paulo Robertopt_BR
dc.contributor.authorAyub, Marco Antônio Záchiapt_BR
dc.date.accessioned2023-08-30T03:59:35Zpt_BR
dc.date.issued2022pt_BR
dc.identifier.issn1678-457Xpt_BR
dc.identifier.urihttp://hdl.handle.net/10183/264082pt_BR
dc.description.abstractThe bioconversion of porungo cheese whey into galactooligosaccharides (GOS) was investigated using immobilized β-galactosidase in batch system. Two enzymatic immobilization strategies were tested for optima pH and temperature and the best immobilization strategy was used to evaluate the GOS production in two steps. First, different lactose sources (substrates) were tested, and subsequently, different concentrations of porungo cheese whey (200 g L-1 and 400 g L-1) and temperatures (37 °C to 46 °C) were evaluated. Immobilization of β-galactosidase increased the range of operational pH (7.0-7.5) when immobilized in calciumalginate support. However, the pH range decreased when the immobilization was conducted using calcium-Concanavalin A support. Batch reactions using the calcium-alginate immobilized biocatalyst produced the highest yields of GOS (63.2%) from porungo cheese whey, compared to the control substrate of lactose solution at concentration of 50 g L-1 (41.1%). The temperature of 46 °C and 400 g L-1 of substrate shown the better condition to GOS production, with lactose conversion of 61.4%. These results suggest the possible use of porungo cheese whey as substrate in the biotechnological production of GOS.en
dc.format.mimetypeapplication/pdfpt_BR
dc.language.isoengpt_BR
dc.relation.ispartofFood science and technology. Campinas. Vol. 42 (2022), e64520, 6 p.pt_BR
dc.rightsOpen Accessen
dc.subjectProteína do soro de leitept_BR
dc.subjectAgro-industrial residuesen
dc.subjectGalactooligosaccharidesen
dc.subjectImobilização enzimáticapt_BR
dc.subjectImmobilized enzymeen
dc.subjectResíduo agro-industrialpt_BR
dc.subjectWheyen
dc.subjectβ-galactosidaseen
dc.titleBiotechnological production of galactooligosaccharides (GOS) using porungo cheese wheypt_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb001168780pt_BR
dc.type.originNacionalpt_BR


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