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
Keywords: cheese whey, deproteinization, β-galactosidase

Abstract

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.


Published
28/06/2017
Issue
Vol. 12 No. 4 (2017)
Section
Papers

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