INTEC   05402
INSTITUTO DE DESARROLLO TECNOLOGICO PARA LA INDUSTRIA QUIMICA
Unidad Ejecutora - UE
artículos
Título:
Immobilization of Beta-galactosidase from Kluyveromyces fragilis on a commercial UF membrane for hydrolysis of lactose from cheese whey
Autor/es:
REGENHARDT, SILVINA A; MAMMARELLA, ENRIQUE; RUBIOLO, AMELIA
Revista:
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
Editorial:
BERKELEY ELECTRONIC PRESS
Referencias:
Año: 2011
ISSN:
1556-3758
Resumen:
In this study, beta-galactosidase enzyme from Kluyveromyces fragilis was immobilized onpolyethersulfone membrane surface, 10 kDa cut-off. An integrated process, concerning the simultaneous hydrolysis–ultrafiltration of whey lactose was studied and working conditions have been fixed at 55°C and pH 6.9, the same conditions that are used for the industrial process of protein concentration. For the immobilization, best results were obtained using 5% (v/v) of glutaraldehyde solution and 0.03 M galactose; the total activity recovery coefficient (TARC) was 44.2%. The immobilized enzyme was 12.49 mg with a total activity of 86.3 LAU at 37°C, using 5% (w/v) lactose solution in phosphate buffer (100 mM pH 6.9).The stability of the immobilized enzyme was approximately 585 fold higher in comparison with the stability of free enzyme.