Batch and continuous synthesis of lactulose from whey lactose by immobilized beta-galactosidase
- Authors
- Song, Yoon Seok; Lee, Hee Uk; Park, Chulhwan; Kim, Seung Wook
- Issue Date
- 15-1월-2013
- Publisher
- ELSEVIER SCI LTD
- Keywords
- beta-Galactosidase; Lactulose; Whey; Continuous process; Transgalactosylation
- Citation
- FOOD CHEMISTRY, v.136, no.2, pp.689 - 694
- Indexed
- SCIE
SCOPUS
- Journal Title
- FOOD CHEMISTRY
- Volume
- 136
- Number
- 2
- Start Page
- 689
- End Page
- 694
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/104190
- DOI
- 10.1016/j.foodchem.2012.08.074
- ISSN
- 0308-8146
- Abstract
- In this study, lactulose synthesis from whey lactose was investigated in batch and continuous systems using immobilized beta-galactosidase. In the batch system, the optimal concentration of fructose for lactulose synthesis was 20%, and the effect of galactose, glucose and fructose on beta-galactosidase activity was determined for hydrolysis of whey lactose and the transgalactosylation reaction for lactulose synthesis. Galactose and fructose were competitive inhibitors, and glucose acted as a noncompetitive inhibitor. The inhibitory effects of galactose and glucose were stronger in the transgalactosylation reaction than they were in the hydrolysis reaction. In addition, when immobilized beta-galactosidase was reused for lactulose synthesis, its catalytic activity was retained to the extent of 52.9% after 10 reuses. Lactulose was synthesized continuously in a packed-bed reactor. We synthesized 19.1 g/l lactulose during the continuous flow reaction at a flow rate of 0.5 ml/min. (C) 2012 Elsevier Ltd. All rights reserved.
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