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Stabilization of β-D-galactosidase in solution containing chitosan-based membrane: Central composite rotatable design
Larissa Fernandes da Cruz1, Amanda Gentil Polizeli1, Heveline Enzweiler2
1Santa Catarina State University, Postgraduate Program in Food Science and Technology, Br 282, Km 574, Linha Santa Terezinha, 89870-000 Pinhalzinho, SC, Brazil.
International Journal of Biological Macromolecules
|June 10, 2024
Summary
Stabilizing beta-D-galactosidase enzyme with a chitosan/eucalyptus sawdust membrane prevents inactivation in low-lactose foods. Optimized conditions enhance enzyme stability for industrial lactose hydrolysis in milk production.
Area of Science:
- Biotechnology
- Food Science
- Enzyme Engineering
Background:
- Free beta-D-galactosidase can inactivate during low-lactose food production.
- Enzyme inactivation poses challenges for lactose hydrolysis in dairy processing.
Purpose of the Study:
- To investigate strategies for stabilizing beta-D-galactosidase in aqueous solutions.
- To optimize the use of a chitosan/eucalyptus sawdust composite membrane for enzyme stabilization.
Main Methods:
- Central Composite Rotatable (CCR) design was employed for optimization.
- Experimental variables included enzyme/buffer ratio, pH, membrane mass, and temperature.
- Enzyme stability was monitored over 120 minutes.
Main Results:
- Optimal conditions for beta-D-galactosidase stabilization were identified: enzyme/buffer ratio of 0.0057, pH 5.6, 50 mg membrane mass, and temperature < 37°C.
- Significant effects of enzyme/buffer ratio, pH, and temperature on enzyme stability were observed.
- Pareto charts and response surfaces visualized the impact of variables on enzyme stabilization.
Conclusions:
- Chitosan/eucalyptus sawdust composite membranes offer a viable strategy for beta-D-galactosidase stabilization.
- Optimized membrane reactors could be utilized for efficient lactose hydrolysis in industrial milk production.
