Synthesis of Galactosyl Mannitol Derivative Using β-Galactosidase from Kluyveromyces lactis
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Publish date: 2017-03-31
Pol. J. Food Nutr. Sci. 2017;67(1):33–39
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 LAU/100 g of lactose to 11,400 LAU/100 g lactose allowed obtaining gal-mannitol at the level of 21.8% total saccharides; higher doses intensified the 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 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.