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
Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil.
Department of Pharmacy, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil.
Prep Biochem Biotechnol. 2021;51(7):714-722. doi: 10.1080/10826068.2020.1853157. Epub 2020 Dec 7.
The present study aimed to evaluate the lactose hydrolysis conditions from "coalho" cheese whey using β-galactosidase (β-gal) produced by 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 .
本研究旨在评估使用海藻酸钠固定化产生的β-半乳糖苷酶（β-gal）从“coalho”奶酪乳清中水解乳糖的条件。评估了三种基于海藻酸钠的固定化系统（0.5%、0.7%和1% w/v），以最大化固定化产率（Y）、效率（EM）和回收活性（ar）。测定了固定化形式的β-gal的乳糖水解能力，并使用模拟环境评估固定化酶在胃肠道中的保存情况。结果表明，用1%（w/v）海藻酸钠固定化β-gal呈现出最佳结果（EM为66%，Y为41%，ar为65%）。该固定化系统在5.0至7.0的范围内保持了最高的pH稳定性，在pH 5条件下获得了最高的相对活性。固定化在50°C下30分钟也有利于温度稳定性，获得了180.0±1.37%的相对活性。在6小时内，固定化的β-gal能够水解初始乳糖含量的46%。对于胃肠道模拟，2小时后约40%的活性得以保留。总体而言，此处描述的结果对于来自[具体来源未给出]的β-半乳糖苷酶的工业应用很有前景。
