β-galactosidase immobilization on ceramic ultrafiltration membrane for simultaneous lactose hydrolysis and protein separation
Al-Mutwalli, Sama A. ; Dilaver, Mehmet ; Korkut Uru, Seyda ; Koseoglu-Imer, Derya Y. and Lipnizki, Frank LU
(2024)
In Journal of Water Process Engineering
64.
- Abstract
Protein and lactose of cheese whey can be separated using ultrafiltration membranes and lactose can be hydrolyzed by β-galactosidase. This study investigated the integration of ultrafiltration and enzymatic hydrolysis for simultaneous protein concentration and lactose hydrolysis. β-galactosidase was immobilized on ceramic membrane via surface activation with gelatin and subsequent enzyme cross-linking with glutaraldehyde. Membrane geometries, buffer types, gelatin and enzyme concentrations were optimized. The optimal results yielded a 63 % enzyme immobilization efficiency and a 93 % lactose hydrolysis rate by using disc membrane, sodium acetate buffer (pH 4.8), sodium phosphate buffer (pH 7.5), 0.1 g/L gelatin concentration, and 5.0 g/L... (More)
Protein and lactose of cheese whey can be separated using ultrafiltration membranes and lactose can be hydrolyzed by β-galactosidase. This study investigated the integration of ultrafiltration and enzymatic hydrolysis for simultaneous protein concentration and lactose hydrolysis. β-galactosidase was immobilized on ceramic membrane via surface activation with gelatin and subsequent enzyme cross-linking with glutaraldehyde. Membrane geometries, buffer types, gelatin and enzyme concentrations were optimized. The optimal results yielded a 63 % enzyme immobilization efficiency and a 93 % lactose hydrolysis rate by using disc membrane, sodium acetate buffer (pH 4.8), sodium phosphate buffer (pH 7.5), 0.1 g/L gelatin concentration, and 5.0 g/L enzyme concentration. The optimized enzymatic membrane was evaluated with synthetic and real whey. In synthetic whey, 85 % lactose hydrolysis and 89 % protein rejection were achieved. While in real whey, 72 % lactose hydrolysis and 83 % protein recovery were obtained. This approach offers a single-step, efficient, and scalable method for whey valorization with potential for industrial applications.
(Less)
- author
- Al-Mutwalli, Sama A.
; Dilaver, Mehmet
; Korkut Uru, Seyda
; Koseoglu-Imer, Derya Y.
and Lipnizki, Frank
LU
- organization
- publishing date
- 2024-07
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Ceramic membrane, Enzyme immobilization, Lactose hydrolysis, Protein recovery, β-Galactosidase
- in
- Journal of Water Process Engineering
- volume
- 64
- article number
- 105619
- pages
- 13 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:85196547167
- ISSN
- 2214-7144
- DOI
- 10.1016/j.jwpe.2024.105619
- language
- English
- LU publication?
- yes
- additional info
- Publisher Copyright: © 2024 Elsevier Ltd
- id
- f31a1a4e-69bd-46ac-9536-98d91f331091
- date added to LUP
- 2024-10-10 07:26:40
- date last changed
- 2025-04-04 14:37:42
@article{f31a1a4e-69bd-46ac-9536-98d91f331091,
abstract = {{<p>Protein and lactose of cheese whey can be separated using ultrafiltration membranes and lactose can be hydrolyzed by β-galactosidase. This study investigated the integration of ultrafiltration and enzymatic hydrolysis for simultaneous protein concentration and lactose hydrolysis. β-galactosidase was immobilized on ceramic membrane via surface activation with gelatin and subsequent enzyme cross-linking with glutaraldehyde. Membrane geometries, buffer types, gelatin and enzyme concentrations were optimized. The optimal results yielded a 63 % enzyme immobilization efficiency and a 93 % lactose hydrolysis rate by using disc membrane, sodium acetate buffer (pH 4.8), sodium phosphate buffer (pH 7.5), 0.1 g/L gelatin concentration, and 5.0 g/L enzyme concentration. The optimized enzymatic membrane was evaluated with synthetic and real whey. In synthetic whey, 85 % lactose hydrolysis and 89 % protein rejection were achieved. While in real whey, 72 % lactose hydrolysis and 83 % protein recovery were obtained. This approach offers a single-step, efficient, and scalable method for whey valorization with potential for industrial applications.</p>}},
author = {{Al-Mutwalli, Sama A. and Dilaver, Mehmet and Korkut Uru, Seyda and Koseoglu-Imer, Derya Y. and Lipnizki, Frank}},
issn = {{2214-7144}},
keywords = {{Ceramic membrane; Enzyme immobilization; Lactose hydrolysis; Protein recovery; β-Galactosidase}},
language = {{eng}},
publisher = {{Elsevier}},
series = {{Journal of Water Process Engineering}},
title = {{β-galactosidase immobilization on ceramic ultrafiltration membrane for simultaneous lactose hydrolysis and protein separation}},
url = {{http://dx.doi.org/10.1016/j.jwpe.2024.105619}},
doi = {{10.1016/j.jwpe.2024.105619}},
volume = {{64}},
year = {{2024}},
}