Deproteinization: an integrated-solution approach to increase efficiency in β-galactosidase production using cheese whey powder (CWP) solution

  • Leandro Freire dos Santos Universidade Estadual do Centro-Oeste (UNICENTRO), Guarapuava, PR, Brasil. Departamento de Farmácia
  • Cibely Maria Gonçalves Universidade Norte do Paraná (UNOPAR), Londrina, PR, Brasil. Programa de Pós-Graduação em Ciência e Tecnologia de Leite e Derivados
  • Priscila Lumi Ishii Universidade Estadual do Centro-Oeste (UNICENTRO), Guarapuava, PR, Brasil. Departamento de Nutrição
  • Hélio Hiroshi Suguimoto Universidade Norte do Paraná (UNOPAR), Londrina, PR, Brasil. Programa de Pós-Graduação em Ciência e Tecnologia de Leite e Derivados
DOI: https://doi.org/10.4136/ambi-agua.1936
Palabras clave: cheese whey, deproteinization, β-galactosidase.

Resumen

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.


Publicado
28/06/2017
Número
Vol. 12 Núm. 4 (2017)
Sección
Articulos

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