Abstract
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.
Highlights
The dairy industry produces high amounts of wastewater, of which cheese whey is the most important
This study evaluated the deproteinization technique during β-galactosidase production using cheese whey
Among the nine mediums tested, two mediums exhibited notable ability to induce β-galactosidase, in which a medium composed of a 5%-deproteinized CWP solution and of another composed of a 10%-deproteinized CWP solution (Figure 1)
Summary
The dairy industry produces high amounts of wastewater, of which cheese whey is the most important. Lactose can be hydrolyzed using acid treatments or enzymatic catalysis by the enzyme β-galactosidase In this last treatment, β-galactosidase hydrolysis of terminal nonreducing β-D-galactose residues in β-D-galactosides. After the downstream process, β-galactosidase can be applied industrially to obtain lactose-free products which can be consumed by lactose-intolerant individuals (Bosso et al, 2016). These individuals frequently have abdominal bloating and cramps, diarrhea, flatulence, nausea and vomiting due to their inability to digest lactose (Savaiano et al, 2013). These data might be useful in optimizing enzyme production and other value-added products
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