Lactose hydrolysis using β-galactosidase from Kluyveromyces lactis immobilized with sodium alginate for potential industrial applications.

Carvalho, Catherine Teixeira de; Lima, Wildson Bernardino de Brito; de Medeiros, Fábio Gonçalves Macêdo; Dantas, Julia Maria de Medeiros; de Araújo Padilha, Carlos Eduardo; dos Santos, Everaldo Silvino; de Macêdo, Gorete Ribeiro; de Sousa Júnior, Francisco Canindé

The present study aimed to evaluate the lactose hydrolysis conditions from "coalho" cheese whey using β-galactosidase (β-gal) produced by Kluyveromyces lactis immobilized with sodium alginate. Three sodium alginate-based immobilization systems were evaluated (0.5, 0.7, and 1% w/v) for maximizing the immobilization yield (Y), efficiency (EM), and recovered activity (ar). The lactose hydrolysis capacity of the immobilized form of β-gal was determined, and simulated environments were used to assess the preservation of the immobilized enzyme in the gastrointestinal tract. The results showed that β-gal immobilization with 1% (w/v) sodium alginate presented the best results (EM of 66%, Y of 41%, and ar of 65%). The immobilization system maintained the highest pH stability in the range between 5.0 and 7.0, with the highest relative activity obtained under pH 5 conditions. The temperature stability was also favored by immobilization at 50 °C for 30 min was obtained a relative activity of 180.0 ± 1.37%. In 6 h, the immobilized β-gal was able to hydrolyze 46% of the initial lactose content. For the gastrointestinal simulations, around 40% of the activity was preserved after 2 h. Overall, the results described here are promising for the industrial applications of β-galactosidase from K. lactis.

GALACTOSIDASES; KLUYVEROMYCES marxianus; SODIUM alginate; INDUSTRIAL capacity; LACTOSE; DIGESTIVE enzymes; IMMOBILIZED enzymes

Preparative Biochemistry & Biotechnology, 2021, Vol 51, Issue 7, p714

1082-6068

Academic Journal

10.1080/10826068.2020.1853157