English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/131716
Título

Valorization of cheese and tofu whey through enzymatic synthesis of lactosucrose

AutorCorzo-Martínez, Marta ; Luscher, Alice; Rivas, Blanca de las ; Muñoz, Rosario ; Moreno, F. Javier
Fecha de publicación25-sep-2015
EditorPublic Library of Science
CitaciónPLoS ONE 10(9): e0139035 (2015)
ResumenThis work deals with the development of a new bioprocess for the efficient synthesis of lactosucrose, a potential prebiotic oligosaccharide with a high value-added, from two important and inexpensive agro-industrial by-products such as tofu whey and cheese whey permeate. The bioconversion is driven by the ability of the enzyme levansucrase SacB from Bacillus subtilis CECT 39 to transfructosylate lactose contained in the cheese whey permeate by using not only sucrose but also raffinose and stachyose, which are present in considerable amounts in the tofu whey, as suitable donors of fructosyl moieties. The maximum lactosucrose concentration obtained from both by-products was 80.1 g L-1 after a short reaction time 120 min at 37°C, leading to productivity and specific productivity values of 40.1 g lactosucrose L-1 h-1 and 80.1 mg lactosucrose U enzyme−1 h−1, respectively. Findings contained in this work could provide a new strategy to valorize agro-industrial by-products as cheese whey permeate and, specially, tofu whey by means of their use as renewable resources in the enzymatic synthesis of bioactive oligosaccharides.
Versión del editorhttp://dx.doi.org/10.1371/journal.pone.0139035
URIhttp://hdl.handle.net/10261/131716
DOI10.1371/journal.pone.0139035
ISSN1932-6203
Aparece en las colecciones: (CIAL) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
cheese_tofu_whey_Corzo.PDF1,47 MBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.