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Sankarraj N, Nallathambi G. Immobilization and characterization of cellulase on concanavalin A (Con A)-layered calcium alginate beads. BIOCATAL BIOTRANSFOR 2015. [DOI: 10.3109/10242422.2015.1040004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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2
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Nath A, Mondal S, Chakraborty S, Bhattacharjee C, Chowdhury R. Production, purification, characterization, immobilization, and application ofβ-galactosidase: a review. ASIA-PAC J CHEM ENG 2014. [DOI: 10.1002/apj.1801] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Arijit Nath
- Chemical Engineering Department; Jadavpur University; Kolkata West Bengal 700032 India
| | - Subhoshmita Mondal
- Chemical Engineering Department; Jadavpur University; Kolkata West Bengal 700032 India
| | - Sudip Chakraborty
- Chemical Engineering Department; Jadavpur University; Kolkata West Bengal 700032 India
- Department of Chemical Engineering and Materials; University of Calabria; Cubo-44C Rende 87036 CS Italy
| | | | - Ranjana Chowdhury
- Chemical Engineering Department; Jadavpur University; Kolkata West Bengal 700032 India
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Panesar PS, Kumari S, Panesar R. Potential Applications of Immobilized β-Galactosidase in Food Processing Industries. Enzyme Res 2010; 2010:473137. [PMID: 21234407 PMCID: PMC3014700 DOI: 10.4061/2010/473137] [Citation(s) in RCA: 115] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2010] [Revised: 09/22/2010] [Accepted: 11/21/2010] [Indexed: 11/20/2022] Open
Abstract
The enzyme β-galactosidase can be obtained from a wide variety of sources such as microorganisms, plants, and animals. The use of β-galactosidase for the hydrolysis of lactose in milk and whey is one of the promising enzymatic applications in food and dairy processing industries. The enzyme can be used in either soluble or immobilized forms but the soluble enzyme can be used only for batch processes and the immobilized form has the advantage of being used in batch wise as well as in continuous operation. Immobilization has been found to be convenient method to make enzyme thermostable and to prevent the loss of enzyme activity. This review has been focused on the different types of techniques used for the immobilization of β-galactosidase and its potential applications in food industry.
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Affiliation(s)
- Parmjit S. Panesar
- Biotechnology Research Laboratory, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148 106, India
| | - Shweta Kumari
- Biotechnology Research Laboratory, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148 106, India
| | - Reeba Panesar
- Biotechnology Research Laboratory, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148 106, India
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Goulas A, Tzortzis G, Gibson GR. Development of a process for the production and purification of α- and β-galactooligosaccharides from Bifidobacterium bifidum NCIMB 41171. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.08.010] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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5
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A novel approach to develop β-galactosidase entrapped in liposomes in order to prevent an immediate hydrolysis of lactose in milk. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.05.007] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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6
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Stability and catalytic kinetics of microencapsulated β-galactosidase in liposomes prepared by the dehydration–rehydration method. ACTA ACUST UNITED AC 2005. [DOI: 10.1016/j.molcatb.2005.01.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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7
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del-Val M, Otero C. Biphasic aqueous media containing polyethylene glycol for the enzymatic synthesis of oligosaccharides from lactose. Enzyme Microb Technol 2003. [DOI: 10.1016/s0141-0229(03)00098-x] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Determination of apparent kinetic parameters for competitive product inhibition in packed-bed immobilized enzyme reactors. Biochem Eng J 2003. [DOI: 10.1016/s1369-703x(02)00099-2] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Petzelbauer I, Kuhn B, Splechtna B, Kulbe KD, Nidetzky B. Development of an ultrahigh-temperature process for the enzymatic hydrolysis of lactose. IV. Immobilization of two thermostable beta-glycosidases and optimization of a packed-bed reactor for lactose conversion. Biotechnol Bioeng 2002; 77:619-31. [PMID: 11807757 DOI: 10.1002/bit.10110] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Recombinant hyperthermostable beta-glycosidases from the archaea Sulfolobus solfataricus (Ss beta Gly) and Pyrococcus furiosus (CelB) were covalently attached onto the insoluble carriers chitosan, controlled pore glass (CPG), and Eupergit C. For each enzyme/carrier pair, the protein-binding capacity, the immobilization yield, the pH profiles for activity and stability, the activity/temperature profile, and the kinetic constants for lactose hydrolysis at 70 degrees C were determined. Eupergit C was best among the carriers in regard to retention of native-like activity and stability of Ss beta Gly and CelB over the pH range 3.0-7.5. Its protein binding capacity of approximately 0.003 (on a mass basis) was one-third times that of CPG, while immobilization yields were typically 80% in each case. Activation energies for lactose conversion by the immobilized enzymes at pH 5.5 were in the range 50-60 kJ/mol. This is compared to values of approximately 75 kJ/mol for the free enzymes. Immobilization expands the useful pH range for CelB and Ss beta Gly by approximately 1.5 pH units toward pH 3.5 and pH 4.5, respectively. A packed-bed enzyme reactor was developed for the continuous conversion of lactose in different media, including whey and milk, and operated over extended reaction times of up to 14 days. The productivities of the Eupergit C-immobilized enzyme reactor were determined at dilution rates between 1 and 12 h(-1), and using 45 and 170 g/L initial lactose. Results of kinetic modeling for the same reactor, assuming plug flow and steady state, suggest the presence of mass-transfer limitation of the reaction rate under the conditions used. Formation of galacto-oligosaccharides in the continuous packed-bed reactor and in the batch reactor using free enzyme was closely similar in regard to yield and individual saccharide components produced.
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Affiliation(s)
- Inge Petzelbauer
- Division of Biochemical Engineering, Institute of Food Technology, Universität für Bodenkultur Wien (BOKU), Muthgasse 18, A-1190 Vienna, Austria
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el-Helow ER, Ghanem KM, Mohamad EA. Amplification of the Escherichia coli lacZ gene in Bacillus subtilis and its expression on a by-product growth medium. J Basic Microbiol 2001; 41:17-24. [PMID: 11314242 DOI: 10.1002/1521-4028(200103)41:1<17::aid-jobm17>3.0.co;2-#] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
A Bacillus subtilis wild type strain and a kinA (spoIIJ) isogenic mutant were compared as hosts for the expression of the Escherichia coli beta-galactosidase gene, lacZ, driven by the B. subtilis aprE promoter in a chromosomal system. The 2 x SG sporulation formula, with some modifications, was used as a basal medium. The specific activity values recorded by the mutant strain at the stationary phase were markedly higher than those achieved by the wild type host. Exposure of the cells to increasing levels of chloramphenicol resulted in significant amplifications of the lacZ region. Gene copy numbers of 19 and 11 were estimated in the amplified wild type and kinA strains, respectively, with high segregational stability records. The magnitude of beta-galactosidase over-expression was dependent on, and roughly proportional to antibiotic resistance levels. Among five examined by-products, a 2.3-times diluted concentration of neutralized cheese whey was successfully used as a sole medium component for over-expression of the recombinant beta-galactosidase gene in B. subtilis.
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Affiliation(s)
- E R el-Helow
- Department of Botany, Faculty of Science, University of Alexandria, Alexandria, Egypt.
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MACIUŃSKA JADWIGA, ŚCIBISZ MAGDALENA, SYNOWIECKI JÓZEF. STABILITY AND PROPERTIES OF A THERMOSTABLE ?-GALACTOSIDASE IMMOBILIZED ON CHTTIN. J Food Biochem 2000. [DOI: 10.1111/j.1745-4514.2000.tb00702.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Petzelbauer I, Nidetzky B, Haltrich D, Kulbe KD. Development of an ultra-high-temperature process for the enzymatic hydrolysis of lactose. I. The properties of two thermostable beta-glycosidases. Biotechnol Bioeng 1999; 64:322-32. [PMID: 10397869 DOI: 10.1002/(sici)1097-0290(19990805)64:3<322::aid-bit8>3.0.co;2-9] [Citation(s) in RCA: 61] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Recombinant beta-glycosidases from hyperthermophilic Sulfolobus solfataricus (SsbetaGly) and Pyrococcus furiosus (CelB) have been characterized with regard to their potential use in lactose hydrolysis at about 70 degrees C or greater. Compared with SsbetaGly, CelB is approximately 15 times more stable against irreversible denaturation by heat, its operational half-life time at 80 degrees C and pH 5.5 being 22 days. The stability of CelB but not that of SsbetaGly is decreased 4-fold in the presence of 200 mM lactose at 80 degrees C. CelB displays a broader pH/activity profile than SsbetaGly, retaining at least 60% enzyme activity between pH 4 and 7. Both enzymes have a similar activation energy for lactose hydrolysis of approximately 75 kJ/mol (pH 5.5), and this is constant between 30 and 95 degrees C. D-Galactose is a weak competitive inhibitor against the release of D-glucose from lactose (Ki approximately 0.3 M), and at 80 degrees C the ratio of Ki, D-galactose to Km,lactose is 2.5 and 4.0 for CelB and SsbetaGly, respectively. SsbetaGly is activated up to 2-fold in the presence of D-glucose with respect to the maximum rate of glycosidic bond cleavage, measured with o-nitrophenyl beta-D-galactoside as the substrate. By contrast, CelB is competitively inhibited by D-glucose and has a Ki of 76 mM. The transfer of the galactosyl group from lactose to acceptors such as lactose or D-glucose rather than water is significant for both enzymes and depends on the initial lactose concentration as well as the time-dependent substrate/product ratio during batchwise lactose conversion. It is approximately 1.8 times higher for SsbetaGly, compared with CelB. Overall, CelB and SsbetaGly share their catalytic properties with much less thermostable beta-glycosidases and thus seem very suitable for lactose hydrolysis at >/=70 degrees C.
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Affiliation(s)
- I Petzelbauer
- Division of Biochemical Engineering, Institute of Food Technology, Universität für Bodenkultur Wien (BOKU), Muthgasse 18, A-1190 Wien, Austria
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Vishwanath S, Bhattacharyya D, Huang W, Bachas L. Site-directed and random enzyme immobilization on functionalized membranes: kinetic studies and models. J Memb Sci 1995. [DOI: 10.1016/0376-7388(95)00135-9] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Abstract
The cheese industry produces large amounts of lactose in the form of cheese whey and whey permeate, generating approximately 27 million tonnes/yr in the US alone. Many uses have been found for whey and lactose, including uses in infant formula; bakery, dairy, and confectionery products; animal feed; and feedstocks for lactose derivatives and several industrial fermentations. Lactose use in food products, however, is somewhat limited because of its low solubility and indigestibility in many individuals. For this reason, lactose is often hydrolyzed before use. Still, demand is insufficient to use all available whey lactose. The result is a low market value for lactose; almost half of the whey produced each year remains unused and is a significant waste disposal problem. Several approaches are possible for transforming lactose into value-added products. For example, galactooligosaccharides can be produce through enzymatic treatments of lactose and may be used as a probiotic food ingredient. Organic acids or xanthan gum may be produced via whey fermentation, and the fermented whey product can be used as a food ingredient with special functionality. This paper reviews the physical characteristics, production techniques, and current uses of lactose, whey, and lactose derivatives. Also examined are novel fermentation and separation technologies developed in our laboratory for the production of lactate, propionate, acetate, and xanthan gum from whey.
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Affiliation(s)
- S T Yang
- Department of Chemical Engineering, Ohio State University, Columbus 43210, USA
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Pivarnik LF, Senecal AG, Rand AG. Hydrolytic and transgalactosylic activities of commercial beta-galactosidase (lactase) in food processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 1995; 38:1-102. [PMID: 15918291 DOI: 10.1016/s1043-4526(08)60083-2] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Affiliation(s)
- L F Pivarnik
- Department of Food Science and Nutrition, University of Rhode Island, Kingston, Rhode Island 02881, USA
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Use of Candida rugosa lipase immobilized in a spiral wound membrane reactor for the hydrolysis of milkfat. Enzyme Microb Technol 1992. [DOI: 10.1016/0141-0229(92)90124-7] [Citation(s) in RCA: 49] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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17
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Bakken AP, Hill CG, Amundson CH. Hydrolysis of lactose in skim milk by immobilized ?-galactosidase (bacillus circulans). Biotechnol Bioeng 1992; 39:408-17. [DOI: 10.1002/bit.260390407] [Citation(s) in RCA: 52] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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18
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Bakken AP, Hill CG, Amundson CH. Use of novel immobilized β-galactosidase reactor to hydrolyze the lactose constituent of skim milk. Appl Biochem Biotechnol 1991. [DOI: 10.1007/bf02922646] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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