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Whey valorization using transgalactosylation activity of immobilized beta-galactosidase

Authorized Users Only
2019
Authors
Simović, Milica
Milivojević, Ana
Ćorović, Marija
Banjanac, Katarina
Bezbradica, Dejan
Article (Published version)
Metadata
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Abstract
Whey represents a significant dairy industry by-product that has recently received due attention based on the rich nutrient composition and significant transformation potential. Hereby, we investigated a possibility of whey lactose bioconversion into prebiotic compounds, galacto-oligosaccharides (GOS) using beta-galactosidase transgalactosylation activity. The results showed that whey could be successfully used for GOS synthesis, since the highest GOS concentration (around 62 g L-1) was obtained batchwise using 40% (w/w) sweet whey powder solution under optimum conditions (50 degrees C, pH 4.5). Nevertheless, an efficient immobilized preparation using methacrylic Lifetech ECR8409 immobilization carrier was developed, enabling additional process improvement and ensuring at least 4 reaction cycles with unchanged yields and 2.5- fold enhanced productivity in comparison to the soluble enzyme. Therefore, this study provides a valuable contribution to the efficient and economical valorizatio...n of whey, which can be further on utilized as functional food and feed constituent.

Keywords:
beta-galactosidase / galacto-oligosaccharides / GOS / prebiotics / transgalactosylation / whey
Source:
International Journal of Food Science and Technology, 2019, 54, 11, 3074-3082
Publisher:
  • Wiley, Hoboken
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-46010)
  • Application of biotechnological methods for sustainable exploitation of by-products of agro-industry (RS-31035)

DOI: 10.1111/ijfs.14222

ISSN: 0950-5423

WoS: 000490171500012

Scopus: 2-s2.0-85067432307
[ Google Scholar ]
11
6
URI
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4045
Collections
  • Radovi istraživača / Researchers’ publications (TMF)
  • Radovi istraživača (Inovacioni centar) / Researchers’ publications (Innovation Centre)
Institution/Community
Tehnološko-metalurški fakultet
TY  - JOUR
AU  - Simović, Milica
AU  - Milivojević, Ana
AU  - Ćorović, Marija
AU  - Banjanac, Katarina
AU  - Bezbradica, Dejan
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4045
AB  - Whey represents a significant dairy industry by-product that has recently received due attention based on the rich nutrient composition and significant transformation potential. Hereby, we investigated a possibility of whey lactose bioconversion into prebiotic compounds, galacto-oligosaccharides (GOS) using beta-galactosidase transgalactosylation activity. The results showed that whey could be successfully used for GOS synthesis, since the highest GOS concentration (around 62 g L-1) was obtained batchwise using 40% (w/w) sweet whey powder solution under optimum conditions (50 degrees C, pH 4.5). Nevertheless, an efficient immobilized preparation using methacrylic Lifetech ECR8409 immobilization carrier was developed, enabling additional process improvement and ensuring at least 4 reaction cycles with unchanged yields and 2.5- fold enhanced productivity in comparison to the soluble enzyme. Therefore, this study provides a valuable contribution to the efficient and economical valorization of whey, which can be further on utilized as functional food and feed constituent.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Whey valorization using transgalactosylation activity of immobilized beta-galactosidase
EP  - 3082
IS  - 11
SP  - 3074
VL  - 54
DO  - 10.1111/ijfs.14222
ER  - 
@article{
author = "Simović, Milica and Milivojević, Ana and Ćorović, Marija and Banjanac, Katarina and Bezbradica, Dejan",
year = "2019",
abstract = "Whey represents a significant dairy industry by-product that has recently received due attention based on the rich nutrient composition and significant transformation potential. Hereby, we investigated a possibility of whey lactose bioconversion into prebiotic compounds, galacto-oligosaccharides (GOS) using beta-galactosidase transgalactosylation activity. The results showed that whey could be successfully used for GOS synthesis, since the highest GOS concentration (around 62 g L-1) was obtained batchwise using 40% (w/w) sweet whey powder solution under optimum conditions (50 degrees C, pH 4.5). Nevertheless, an efficient immobilized preparation using methacrylic Lifetech ECR8409 immobilization carrier was developed, enabling additional process improvement and ensuring at least 4 reaction cycles with unchanged yields and 2.5- fold enhanced productivity in comparison to the soluble enzyme. Therefore, this study provides a valuable contribution to the efficient and economical valorization of whey, which can be further on utilized as functional food and feed constituent.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Whey valorization using transgalactosylation activity of immobilized beta-galactosidase",
pages = "3082-3074",
number = "11",
volume = "54",
doi = "10.1111/ijfs.14222"
}
Simović, M., Milivojević, A., Ćorović, M., Banjanac, K.,& Bezbradica, D.. (2019). Whey valorization using transgalactosylation activity of immobilized beta-galactosidase. in International Journal of Food Science and Technology
Wiley, Hoboken., 54(11), 3074-3082.
https://doi.org/10.1111/ijfs.14222
Simović M, Milivojević A, Ćorović M, Banjanac K, Bezbradica D. Whey valorization using transgalactosylation activity of immobilized beta-galactosidase. in International Journal of Food Science and Technology. 2019;54(11):3074-3082.
doi:10.1111/ijfs.14222 .
Simović, Milica, Milivojević, Ana, Ćorović, Marija, Banjanac, Katarina, Bezbradica, Dejan, "Whey valorization using transgalactosylation activity of immobilized beta-galactosidase" in International Journal of Food Science and Technology, 54, no. 11 (2019):3074-3082,
https://doi.org/10.1111/ijfs.14222 . .

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