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

• Main Authors: Leandro Freire dos Santos, Cibely Maria Gonçalves, Priscila Lumi Ishii, Hélio Hiroshi Suguimoto
• Format: Article
• Language: English
• Published: Instituto de Pesquisas Ambientais em Bacias Hidrográficas (IPABHi) 2017-08-01
• Series: Revista Ambiente & Água
• Subjects: cheese whey; deproteinization; β-galactosidase.
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1980-993X2017000400643&lng=pt&nrm=iso&tlng=en

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.