Optimization of galacto-oligosacharides synthesis using response surface methodology
Optimizacija sinteze galakto-oligosaharida pomoću metoda odzivnih površina
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Galacto-oligosaccharides (GOS) are important lactose-derived compounds, considered to be a prebiotics, based on abundant scientific evidence about their unique physical properties and physiological effects. This consequently allows their widespread application as supplement in food and feed industry. They are preferably produced by the enzymatic transgalactosylation action of β-galactosidase. However, this enzyme simultaneously performs its primary biological function of lactose hydrolysis, and it is of crucial importance to gain an insight into the influence of different reaction conditions, and provide favorization of transgalactosylation, particularly GOS synthesis reaction. In this study, the response surface methodology (RSM) was applied in terms of individual experimental factors effect estimation, their mutual interaction identification and finally, the determination of optimum conditions for highest GOS yield achievement. Having said that, it can be observed that the temperatur...e and pH have no significant impact on the GOS yield, while on the other hand, the lactose concentration of 400 g/l, enzyme concentration of 13.5 g/l and reaction time of 13 min represent the optimum conditions for achieving the highest GOS yields.
Galakto-oligosaharidi (GOS) obuhvataju raznorodnu grupu nesvarljivih ugljenih hidrata, derivata laktoze, koji se smatraju prebioticima zahvaljujući brojnim naučnim studijama u kojima su dokazana njihova izuzetna fizičko-hemijska, kao i fiziološka svojstva. Ova saznanja omogućila su njihovu široku primenu u prehrambenoj i farmaceutskoj industriji, kao i u industriji stočne hrane. Galakto-oligosaharidi se skoro isključivo proizvode enzimskom sintezom pomoću enzima β-galaktozidaze. Međutim, poznato je da ovaj enzim istovremeno obavlja i svoju osnovnu biološku funkciju, a to je hidroliza laktoze, pa je od presudnog značaja steći uvid u uticaj različitih reakcionih faktora, i na taj način omogućiti favorizovanje reakcije transgalaktozilacije, odnosno sinteze galakto-oligosaharida. U ovoj studiji, u cilju ispitivanja uticaja pojedinačnih reakcionih para-metara, uočavanja i razumevanja njihovih međusobnih efekata i na kraju određivanja optimalnih uslova za povećan prinos galakto-oligosaharida..., primenjeni su metodi statističkog planiranja eksperimenata i metod odzivnih površina (RSM). Konačno, nakon analize rezultata primećeno je da temperatura i rN nemaju značajan uticaj na prinos galakto-oligosaharida, dok su sa druge strane optimalne vrednosti signifikantnih faktora: koncentracija laktoze 400 g/l, koncentracija enzima 13,5 g/l i vreme 13 minuta.
Keywords:
galacto-oligosaccharides / β-galactosidase / Aspergillus oryzae / optimization / response surface methodology (RSM) / galakto-oligosaharidi / β-galaktozidaza / Aspergillus oryzae / optimizacija / metod odzivnih površinaSource:
Food and Feed Research, 2017, 44, 1, 1-10Publisher:
- Institute for Food Technology, Novi Sad
Funding / projects:
- Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
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Tehnološko-metalurški fakultetTY - JOUR AU - Simović, Milica AU - Banjanac, Katarina AU - Milivojević, Ana AU - Ćorović, Marija AU - Bezbradica, Dejan PY - 2017 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3516 AB - Galacto-oligosaccharides (GOS) are important lactose-derived compounds, considered to be a prebiotics, based on abundant scientific evidence about their unique physical properties and physiological effects. This consequently allows their widespread application as supplement in food and feed industry. They are preferably produced by the enzymatic transgalactosylation action of β-galactosidase. However, this enzyme simultaneously performs its primary biological function of lactose hydrolysis, and it is of crucial importance to gain an insight into the influence of different reaction conditions, and provide favorization of transgalactosylation, particularly GOS synthesis reaction. In this study, the response surface methodology (RSM) was applied in terms of individual experimental factors effect estimation, their mutual interaction identification and finally, the determination of optimum conditions for highest GOS yield achievement. Having said that, it can be observed that the temperature and pH have no significant impact on the GOS yield, while on the other hand, the lactose concentration of 400 g/l, enzyme concentration of 13.5 g/l and reaction time of 13 min represent the optimum conditions for achieving the highest GOS yields. AB - Galakto-oligosaharidi (GOS) obuhvataju raznorodnu grupu nesvarljivih ugljenih hidrata, derivata laktoze, koji se smatraju prebioticima zahvaljujući brojnim naučnim studijama u kojima su dokazana njihova izuzetna fizičko-hemijska, kao i fiziološka svojstva. Ova saznanja omogućila su njihovu široku primenu u prehrambenoj i farmaceutskoj industriji, kao i u industriji stočne hrane. Galakto-oligosaharidi se skoro isključivo proizvode enzimskom sintezom pomoću enzima β-galaktozidaze. Međutim, poznato je da ovaj enzim istovremeno obavlja i svoju osnovnu biološku funkciju, a to je hidroliza laktoze, pa je od presudnog značaja steći uvid u uticaj različitih reakcionih faktora, i na taj način omogućiti favorizovanje reakcije transgalaktozilacije, odnosno sinteze galakto-oligosaharida. U ovoj studiji, u cilju ispitivanja uticaja pojedinačnih reakcionih para-metara, uočavanja i razumevanja njihovih međusobnih efekata i na kraju određivanja optimalnih uslova za povećan prinos galakto-oligosaharida, primenjeni su metodi statističkog planiranja eksperimenata i metod odzivnih površina (RSM). Konačno, nakon analize rezultata primećeno je da temperatura i rN nemaju značajan uticaj na prinos galakto-oligosaharida, dok su sa druge strane optimalne vrednosti signifikantnih faktora: koncentracija laktoze 400 g/l, koncentracija enzima 13,5 g/l i vreme 13 minuta. PB - Institute for Food Technology, Novi Sad T2 - Food and Feed Research T1 - Optimization of galacto-oligosacharides synthesis using response surface methodology T1 - Optimizacija sinteze galakto-oligosaharida pomoću metoda odzivnih površina EP - 10 IS - 1 SP - 1 VL - 44 DO - 10.5937/FFR1701001C ER -
@article{ author = "Simović, Milica and Banjanac, Katarina and Milivojević, Ana and Ćorović, Marija and Bezbradica, Dejan", year = "2017", abstract = "Galacto-oligosaccharides (GOS) are important lactose-derived compounds, considered to be a prebiotics, based on abundant scientific evidence about their unique physical properties and physiological effects. This consequently allows their widespread application as supplement in food and feed industry. They are preferably produced by the enzymatic transgalactosylation action of β-galactosidase. However, this enzyme simultaneously performs its primary biological function of lactose hydrolysis, and it is of crucial importance to gain an insight into the influence of different reaction conditions, and provide favorization of transgalactosylation, particularly GOS synthesis reaction. In this study, the response surface methodology (RSM) was applied in terms of individual experimental factors effect estimation, their mutual interaction identification and finally, the determination of optimum conditions for highest GOS yield achievement. Having said that, it can be observed that the temperature and pH have no significant impact on the GOS yield, while on the other hand, the lactose concentration of 400 g/l, enzyme concentration of 13.5 g/l and reaction time of 13 min represent the optimum conditions for achieving the highest GOS yields., Galakto-oligosaharidi (GOS) obuhvataju raznorodnu grupu nesvarljivih ugljenih hidrata, derivata laktoze, koji se smatraju prebioticima zahvaljujući brojnim naučnim studijama u kojima su dokazana njihova izuzetna fizičko-hemijska, kao i fiziološka svojstva. Ova saznanja omogućila su njihovu široku primenu u prehrambenoj i farmaceutskoj industriji, kao i u industriji stočne hrane. Galakto-oligosaharidi se skoro isključivo proizvode enzimskom sintezom pomoću enzima β-galaktozidaze. Međutim, poznato je da ovaj enzim istovremeno obavlja i svoju osnovnu biološku funkciju, a to je hidroliza laktoze, pa je od presudnog značaja steći uvid u uticaj različitih reakcionih faktora, i na taj način omogućiti favorizovanje reakcije transgalaktozilacije, odnosno sinteze galakto-oligosaharida. U ovoj studiji, u cilju ispitivanja uticaja pojedinačnih reakcionih para-metara, uočavanja i razumevanja njihovih međusobnih efekata i na kraju određivanja optimalnih uslova za povećan prinos galakto-oligosaharida, primenjeni su metodi statističkog planiranja eksperimenata i metod odzivnih površina (RSM). Konačno, nakon analize rezultata primećeno je da temperatura i rN nemaju značajan uticaj na prinos galakto-oligosaharida, dok su sa druge strane optimalne vrednosti signifikantnih faktora: koncentracija laktoze 400 g/l, koncentracija enzima 13,5 g/l i vreme 13 minuta.", publisher = "Institute for Food Technology, Novi Sad", journal = "Food and Feed Research", title = "Optimization of galacto-oligosacharides synthesis using response surface methodology, Optimizacija sinteze galakto-oligosaharida pomoću metoda odzivnih površina", pages = "10-1", number = "1", volume = "44", doi = "10.5937/FFR1701001C" }
Simović, M., Banjanac, K., Milivojević, A., Ćorović, M.,& Bezbradica, D.. (2017). Optimization of galacto-oligosacharides synthesis using response surface methodology. in Food and Feed Research Institute for Food Technology, Novi Sad., 44(1), 1-10. https://doi.org/10.5937/FFR1701001C
Simović M, Banjanac K, Milivojević A, Ćorović M, Bezbradica D. Optimization of galacto-oligosacharides synthesis using response surface methodology. in Food and Feed Research. 2017;44(1):1-10. doi:10.5937/FFR1701001C .
Simović, Milica, Banjanac, Katarina, Milivojević, Ana, Ćorović, Marija, Bezbradica, Dejan, "Optimization of galacto-oligosacharides synthesis using response surface methodology" in Food and Feed Research, 44, no. 1 (2017):1-10, https://doi.org/10.5937/FFR1701001C . .