Deproteinization: an integrated-solution approach to increase efficiency in β-galactosidase production using cheese whey powder (CWP) solution

Desproteinização: uma abordagem de solução integrada para aumentar a eficiência na produção de β-galactosidase usando solução à base de soro de queijo em pó

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.

Keywords:
cheese whey; deproteinization; β-galactosidase.