PERFIL CINÉTICO DE GALACTOOLIGOSSACARÍDEOS PRODUZIDOS POR β-GALACTOSIDASE DE KLUYVEROMYCES LACTIS

• DOI: https://doi.org/10.22533/at.ed.8222427033

• Palavras-chave: Alimento funcional, hidrólise da lactose, soro de leite, transgalactosilação

• Keywords: Functional food, lactose hydrolysis, whey, transgalactosylation

• Abstract: The objective of this work was to carry out a kinetic study of the production of galactooligosaccharides (GOS) from whey by β-galactosidase from Kluyveromyces lactis. The experiments were conducted under optimized enzyme conditions for GOS production (GOSt) and GOS yield (Y) in whey and compared with pure lactose under the same conditions. Carbohydrates carbohydrate were quantified by by high-performance anion-exchange chromatography with pulsed amperometric detection (HPAE-PAD). The use of the K. lactis enzyme revealed to produce ten times more GOSt in whey than in pure lactose, being 34.65 g/L and 3.63 g/L, respectively after 120 minutes of reaction. As for the kinetic profile, it was observed that the K. lactis enzyme converted 90.01% of the lactose, and after 240 minutes of reaction, the lactose was completely converted, and when comparing the kinetic profile using pure lactose under the same reaction conditions, there was a conversion of only 20% of the lactose, producing 3.87 g/L of GOSt. The product obtained from the production of GOS from whey with the enzyme β-galactosidase from Kluyveromyces lactis proved to be an alternative ingredient in functional foods with a significant amount of GOS and low lactose content.