Produção biotecnológica de galacto-oligossacarídeos (GOS) a partir do soro do queijo porungo
Resumen
The use of agro-industrial residues associated with enzymatic process technology has encouraged
the development of new strategies for obtaining bioproducts, such as galactooligosaccharides
(GOS). The β-galactosidase enzyme is widely used on production of lactose-free products and,
recently, studies on the production of GOS have emerged to take advantage of the main residue of
dairy industries – cheese whey. This is a substrate rich in lactose, contributing as an alternative
and low-cost source for obtaining GOS, oligosaccharides that act as prebiotics. One way to obtain
GOS is using the enzymatic immobilization technique, which allows for several advantages,
including the reuse of the biocatalyst, the reduction of maintenance costs and the improvement of
thermal stability. In this context, this project aimed to study the use of porungo cheese whey, a
dairy product characteristic of the southwest of São Paulo, to produce GOS through the
immobilized β-galactosidase enzyme. The work was divided into two moments, in which, in the
first, two enzymatic immobilization strategies were evaluated (calcium alginate and calcium
alginate-Concanavalin A) in relation to the optimum pH and temperature of the enzyme. In the
second moment, obtaining GOS was tested using the most promising immobilization support on
different substrates (lactose solution and cheese whey) and then from different concentrations of
lactose added to porungo cheese whey (200 g L-1 to 400 g L-1) and temperatures (37 °C to 55 °C).
Enzyme immobilization allowed us to verify an increase in the optimal pH range (7.0 to 7.5) for
the calcium alginate support when compared to the free enzyme pH range (6.5), while for the
calcium alginate support Calcium-Concanavalin A, a greater enzymatic activity was observed at
lower pHs (6.0). With respect to temperature, a greater enzymatic activity was observed for the
free enzyme in relation to the two immobilization supports tested. Higher GOS yields were
observed in porungo cheese whey (63.2%) compared to the lactose solution (41.1%), which was
used in the next step to evaluate the process conditions. The maximum GOS yield was 17.73%,
with 61.4% lactose conversion, at 46 °C and 400 g L-1. These results suggest the possible use of
porungo cheese whey as a substrate in the biotechnological production of GOS.
Colecciones
El ítem tiene asociados los siguientes ficheros de licencia: