Deproteinization: an integrated-solution approach to increase efficiency in β-galactosidase production using cheese whey powder (CWP) solution.
In: Revista Ambiente e Água, Jg. 12 (2017-07-01), Heft 4, S. 643-651
Online
academicJournal
Zugriff:
Whey is the liquid that results from the coagulation of milk during cheese manufacture. Cheese whey is also an important environmental pollution source. The present experiment sought to compare β-galactosidase (EC 3.2.1.23) production by Aspergillus oryzae from deproteinized and un-deproteinized CWP solutions. β-galactosidase was produced by submerged fermentation in deproteinized or un-deproteinized CWP solutions. To determine the activity of the enzyme, a reaction mixture containing cell-free extract and ortho-Nitrophenyl-β-galactoside (ONPG) was used. The results indicated that β-galactosidase induction was greater when using deproteinized CWP solution compared to the un-deproteinized CWP solution. These results may enable an alternative management of cheese whey, thereby decreasing its impact on the environment and producing value-added biomacromolecules. [ABSTRACT FROM AUTHOR]
O soro de queijo é o líquido resultante da coagulação do leite durante a manufatura do queijo. Em adição, o soro de queijo é uma importante fonte de poluição ambiental. O principal objetivo do presente experimento foi comparar a produção de β-galactosidase (EC 3.2.1.23) por Aspergillus oryzae a partir de uma solução de soro de queijo desproteinizada e nãodesproteinizada por fermentação submersa. Para se determinar a atividade enzimática, um meio reacional contendo extrato livre de células e orto-nitrofenol-β-galactosídeo (ONPG) foi usado. Os resultados indicaram que a indução de β-galactosidase foi maior quando usada solução de SQP desproteinizada comparada à solução não-desproteinizada. Estes resultados podem permitir uma gestão alternativa do soro de queijo, diminuindo assim seu impacto no ambiente e produzindo biomacromoléculas de valor agregado. [ABSTRACT FROM AUTHOR]
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Deproteinization: an integrated-solution approach to increase efficiency in β-galactosidase production using cheese whey powder (CWP) solution.
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Autor/in / Beteiligte Person: | Freire dos Santos, Leandro ; Gonçalves, Cibely Maria ; Lumi Ishii, Priscila ; Hiroshi Suguimoto, Hélio |
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Zeitschrift: | Revista Ambiente e Água, Jg. 12 (2017-07-01), Heft 4, S. 643-651 |
Veröffentlichung: | 2017 |
Medientyp: | academicJournal |
ISSN: | 1980-993X (print) |
DOI: | 10.4136/ambi-agua.1936 |
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