Empleo de una β-galactosidasa comercial de Kluyveromyces lactis en la hidrólisis de lactosuero

Laura Julliet Beltran F.; Alejandro Acosta C.

doi:10.17533/udea.hm.18734

Authors

Laura Julliet Beltran F. Universidad of Antioquia
Alejandro Acosta C. University of Antioquia

DOI:

https://doi.org/10.17533/udea.hm.18734

Keywords:

enzymatic hydrolysis, lactose, β-galactosidase, kinetic parameters, kluyveromyceslactis

Abstract

Introduction

The whey is the largest waste subproduct of the dairy industry. Due to its high values of BOD is considered a source of water and soil contamination when discarded without any treatment. An alternative for the disposal of this agroindustrial waste is its application as a culture medium for various fermentation processes after an enzymatic hydrolysis thus ensuring a greater availability of fermentable sugars for subsequent application in biotechnology, environment and / or food.

Objective

To evaluate the effects of pH, temperature and enzyme concentration on whey using a commercial β-galactosidase from Kluyveromyces lactis, and determine the kinetic parameters of the enzyme.

Materials and Methods

The hydrolysis of lactose was performed in buffered solutions of lactose and in whey as well, 5 levels were

evaluated for pH (4.5-8.5), temperature (25°C-65°C) and enzyme concentration (0.025 g/L to 0.5 g/L), all

the experiments were performed in triplicate in Erlenmeyer flask (100 mL) and analyzed using the Gra phPad Prism software.

conclusions

The best conditions of pH and temperature were 6.5°C and 45°C respectively, a 100% of hydrolysis was achieved in one hour with 0.1 g/L of enzyme. Furthermore, it was shown that the reaction rate of the enzyme is inhibited by galactose.

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Author Biographies

Laura Julliet Beltran F., Universidad of Antioquia

Biotransformation Group - School of Microbiology, University of Antioquia, Medellín, Colombia.

Alejandro Acosta C., University of Antioquia

Biotransformation Group - School of Microbiology, University of Antioquia, Medellín, Colombia.

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