Whey valorization using transgalactosylation activity of immobilized β‐galactosidase. (17th June 2019)

• Record Type: Journal Article
• Authors: Simović, Milica; Milivojević, Ana; Ćorović, Marija; Banjanac, Katarina; Bezbradica, Dejan
• Is Part Of: International journal of food science & technology. Volume 54:Number 11(2019)
• Page Start: 3074
• Page End: 3082
• Publication Date: 2019-06-17
• Subjects: β‐galactosidase -- galacto‐oligosaccharides -- GOS -- prebiotics -- transgalactosylation -- whey; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14222
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: 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 β‐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°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. Abstract : Enzymatic valorization of whey via lactose bioconversion into prebiotic compounds, galacto‐oligosaccharides (GOS) using immobilized β‐galactosidase for further utilization as food and feed functional ingredient.