Synthesis of Galactosyl Mannitol Derivative Using β-Galactosidase from Kluyveromyces lactis
The purpose of the study was to identify the influence of reactive mixture concentration (23–48 g/100 mL), pH (6.5–9.0), presence of NaCl (0.05–0.25 mol/L) and enzyme dose (2850–28,500 LAU/100 g of lactose) on the synthesis of galactosyl mannitol derivative using β-galactosidase from Kluyveromyces l...
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| Format: | Article |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0002/pjfns-2016-0002.xml?format=INT |
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| author | Klewicki Robert Belina Iwona Wojciechowska Aleksandra Klewicka Elżbieta Sójka Michał |
| author_facet | Klewicki Robert Belina Iwona Wojciechowska Aleksandra Klewicka Elżbieta Sójka Michał |
| author_sort | Klewicki Robert |
| collection | DOAJ |
| description | The purpose of the study was to identify the influence of reactive mixture concentration (23–48 g/100 mL), pH (6.5–9.0), presence of NaCl (0.05–0.25 mol/L) and enzyme dose (2850–28,500 LAU/100 g of lactose) on the synthesis of galactosyl mannitol derivative using β-galactosidase from Kluyveromyces lactis. The use of the enzyme dose ranging from 2850 to 11,400 LAU/100 g lactose allowed obtaining gal-mannitol at the level of 21.8% total saccharides; higher doses intensified product decomposition. An increase in the concentration of the reactive mixture had a positive impact on the quantity of gal-mannitol obtained every single time, i.e. 4.39 g were obtained from 100 mL of a 23 g/100 mL solution and over 10 g were obtained from a 48 g/100 mL solution. A relatively low increase in product quantity (by ca. 5%) occurred after the pH was increased from 6.5 to 9.0. The use of NaCl rendered better results. An increase in the maximum content of gal-mannitol in the total sugar by 12.8% was observed at the concentration of 0.25 mol/L. |
| format | Article |
| id | doaj-art-087838ec9a4646199a1fba37caada20e |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2017-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-087838ec9a4646199a1fba37caada20e2025-02-02T05:34:37ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072017-03-01671334010.1515/pjfns-2016-0002pjfns-2016-0002Synthesis of Galactosyl Mannitol Derivative Using β-Galactosidase from Kluyveromyces lactisKlewicki Robert0Belina Iwona1Wojciechowska Aleksandra2Klewicka Elżbieta3Sójka Michał4Lodz University of Technology, Institute of Food Technology and Analysis, Stefanowskiego 4/10, 90–924 Łódź, PolandLodz University of Technology, Institute of Food Technology and Analysis, Stefanowskiego 4/10, 90–924 Łódź, PolandLodz University of Technology, Institute of Food Technology and Analysis, Stefanowskiego 4/10, 90–924 Łódź, PolandLodz University of Technology, Institute of Fermentation Technology and Microbiology, Wólczańska 171/173, 90–924 Łódź, PolandLodz University of Technology, Institute of Food Technology and Analysis, Stefanowskiego 4/10, 90–924 Łódź, PolandThe purpose of the study was to identify the influence of reactive mixture concentration (23–48 g/100 mL), pH (6.5–9.0), presence of NaCl (0.05–0.25 mol/L) and enzyme dose (2850–28,500 LAU/100 g of lactose) on the synthesis of galactosyl mannitol derivative using β-galactosidase from Kluyveromyces lactis. The use of the enzyme dose ranging from 2850 to 11,400 LAU/100 g lactose allowed obtaining gal-mannitol at the level of 21.8% total saccharides; higher doses intensified product decomposition. An increase in the concentration of the reactive mixture had a positive impact on the quantity of gal-mannitol obtained every single time, i.e. 4.39 g were obtained from 100 mL of a 23 g/100 mL solution and over 10 g were obtained from a 48 g/100 mL solution. A relatively low increase in product quantity (by ca. 5%) occurred after the pH was increased from 6.5 to 9.0. The use of NaCl rendered better results. An increase in the maximum content of gal-mannitol in the total sugar by 12.8% was observed at the concentration of 0.25 mol/L.http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0002/pjfns-2016-0002.xml?format=INTmannitolβ-galactosidasetransglycosylationlactose |
| spellingShingle | Klewicki Robert Belina Iwona Wojciechowska Aleksandra Klewicka Elżbieta Sójka Michał Synthesis of Galactosyl Mannitol Derivative Using β-Galactosidase from Kluyveromyces lactis Polish Journal of Food and Nutrition Sciences mannitol β-galactosidase transglycosylation lactose |
| title | Synthesis of Galactosyl Mannitol Derivative Using β-Galactosidase from Kluyveromyces lactis |
| title_full | Synthesis of Galactosyl Mannitol Derivative Using β-Galactosidase from Kluyveromyces lactis |
| title_fullStr | Synthesis of Galactosyl Mannitol Derivative Using β-Galactosidase from Kluyveromyces lactis |
| title_full_unstemmed | Synthesis of Galactosyl Mannitol Derivative Using β-Galactosidase from Kluyveromyces lactis |
| title_short | Synthesis of Galactosyl Mannitol Derivative Using β-Galactosidase from Kluyveromyces lactis |
| title_sort | synthesis of galactosyl mannitol derivative using β galactosidase from kluyveromyces lactis |
| topic | mannitol β-galactosidase transglycosylation lactose |
| url | http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0002/pjfns-2016-0002.xml?format=INT |
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