Hydrolysis of lactose from cheese whey using a reactor with beta-galactosidase enzyme immobilized on a commercial UF membrane

In this study, ß-galactosidase enzyme from Kluyveromyces fragilis was immobilised on a commercial polyethersulfone membrane surface, 10 kDa cut-off. An integrated process, concerning the simultaneous hydrolysis–ultrafiltration of whey lactose was studied and working conditions have been fixed at 55°C and pH 6.9, the same conditions that are used for the industrial process of protein concentration. For the immobilisation, best results were obtained using 5% (v/v) of glutaraldehyde solution and 0.03 M galactose; the total activity recovery coefficient (TARC) was 44.2%. The amount of immobilised enzyme was 12.49 mg with a total activity of 86.3 LAU at 37°C, using 5% (w/v) lactose solution in phosphate buffer (100 mM pH 6.9). The stability of the immobilised enzyme was approximately 585 fold higher in comparison with the stability of free enzyme. Multipoint covalent immobilisation improves the stability of the enzyme, thereby enhancing the decision to use the membrane as a filtering element and support for the enzyme immobilisation.Fil: Regenhardt, Silvina Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaFil: Mammarella, Enrique José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentin

Hydrolysis of lactose: estimation of kinetic parameters using Artificial Neural Networks

The analysis of any kinetic process involves the development of a mathematical model with predictive purposes. Generally, those models have characteristic parameters that should be estimated experimentally. A typical example is Michaelis-Menten model for enzymatic hydrolysis. Even though conventional kinetic models are very useful, they are only valid under certain experimental conditions. Besides, frequently large standard errors of estimated parameters are found due to the error of experimental determinations and/or insufficient number of assays. In this work, we developed an artificial neural network (ANN) to predict the performance of enzyme reactors at various operational conditions. The net was trained with experimental data obtained under different hydrolysis conditions of lactose solutions or cheese whey and different initial concentrations of enzymes or substrates. In all the experiments, commercial beta-galactosidase either free or immobilized in a chitosan support was used. The neural network developed in this study had an average absolute relative error of less than 5% even using few experimental data, which suggests that this tool provides an accurate prediction method for lactose hydrolysisFil: Cuellas, Anahí V.. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; ArgentinaFil: Oddone, Sebastián. Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas; ArgentinaFil: Mammarella, Enrique José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentin

Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties

The objective of this work was to study the effect of enzymatic hydrolysis and polysaccharide addition on the foaming characteristics of β-lactoglobulin (β-LG). Enzymatic treatment was performed in the hydrolysis degree (HD) range of 0.0–5.0% using bovine α-chymotrypsin II immobilized on agarose microbeads. Anionic non-surface active polysaccharides (PS), sodium alginate (SA) and λ-carrageenan (λ-C) were studied in the concentration range of 0.0–0.5 wt.%. Foaming characteristics were determined by conductimetric and optical methods and were linked to protein diffusion kinetics, film mechanical properties and biopolymer molecular dynamics in solution. Experiments were performed at constant temperature (20 °C), pH 7 and ionic strength 0.05 M. Limited hydrolysis improved the formation and stability of β-LG foam possibly due to an increased protein diffusion rate and film dilatational elasticity. Furthermore, PS addition caused different effects on β-LG foaming characteristics depending on the PS type, their relative concentration and extent of enzymatic treatment (HD). Diffusion rate and interfacial rheological behavior of mixed systems could exert a decisive role in foaming characteristics of β-LG and its hydrolysates in close connection with biopolymer interactions in solution, e.g., macromolecule repulsion, protein segregation/aggregation and soluble complexes formation.Fil: Perez, Adrián Alejandro. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Carrera Sánchez, Cecilio. Universidad de Sevilla; EspañaFil: Rodríguez Patino, Juan M.. Universidad de Sevilla; EspañaFil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentin

Effects of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de leche

The effect of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de Leche was evaluated. A two factors experimental design (0-8 % p/v of butter oil and 0-1 % p/v of whey proteins) was analysed. Frequency sweep tests were carried out and for all formulations studied a weak gel like behavior was observed. Therefore, results were interpreted using a weak gel model for foods. It was observed that the rheological behavior of the sample with addition of whey proteins and butter oil is significantly different than the others because rheological units interact with greater strength. Even more, the sample without butter oil and with whey proteins addition is composed by less rheological units than the others. It is concluded that the whole addition of butter oil and whey proteins generates a stronger gel matrix, more appropriate for use in confectionary.Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Pauletti, Miguel Sebastian. Universidad Nacional del Litoral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Costa, Silvia Claudia. Universidad Nacional del Litoral; ArgentinaFil: de Piante Vicin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentin

MATHEMATICAL MODELLING ON FREEZING AND THAWING (EQUATION, FOODS)

Freezing and thawing are important food processing operations, often carried out by placing objects in an air stream which exchanges heat with the objects. These objects, even when rectangular, have more than two surfaces and the heat transfer coefficient (h) for each surface is almost always different. Based on equations for predicting effective heat capacities, enthalpies and thermal conductivities, freezing and thawing equations for time-temperature estimation for an isolated infinite slab and low Biot number (Bi) have been developed. These were extended using correction factors based on Bi, as to provide equations which can be used for rectangular objects in a row with two, or four exposed faces. Because thermal conductivity (k) changes during freezing and thawing, Bi also changes. An equation for the variation in Bi as k varies is obtained. Average Bi values defined by 2ha/(k(,o)+k(,f)), 0.5 ha/k(,o)+0.5 ha/k(,f), and ha/k(,o) for thawing and ha/k(,f) for freezing were also used. When h is different on opposite surfaces, the maximum temperature does not occur at the center plane of the object. Approximated solutions are obtained using correction factors based on Bi values determined with the position of the plane where the maximum temperature occurs or based on the different Bi values obtained with the different h. Average temperature vs time results are compared using these Bi and the numerical PDE solutions. h, was experimentally evaluated and an alternative correlation was developed. With this correlation the individual surface h\u27s could be predicted as a function of the approach air velocity and the geometric characteristics of the row and object, and the freezing and thawing temperature vs. time behavior of the object placed in the row could then be predicted using this h. Typical cases were tested and the differences between the experimental results, the values predicted by the approximation equations for low Bi and the numerical solutions of the PDE were determined

A model for determination of multicomponent diffusion coefficients in foods

The simultaneous diffusion of NaCl, lactic acid and water in cheese during brining, were experimentally and theoretically evaluated using multicomponent and pseudobinary mass transport models. The average concentration data of each solute in the solid at different process times were correlated with theoretical models determining the diffusion coefficients values for each solute. Applying a ternary model, main and cross diffusion coefficient values for NaCl and lactic acid showed a non-reciprocal flux interaction. The NaCl diffusion rate resulted independent of the lactic acid concentration gradient, while the lactic acid diffusion rate was increased 12 times due to NaCl concentration changes in the cheese. The results established the importance of using multicomponent mass transport models to evaluate the flux variation of solute in the global flux value.Fil: Gerla, Patricia. Universidad de la República; UruguayFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentin

Microstructural changes in strawberry after freezing and thawing processes

The selection of freezing conditions is very important in order to optimize the efficiency of the freezing process and simultaneously retain the biological microstructure. Fresh strawberry and osmotically dehydrated strawberry samples were frozen and thawed using several combinations of temperatures and air velocities. Different freezing and thawing rates were used, which resulted in varying degrees of mass transport from the intercellular to extracellular domain. Scanning electron microscopy (SEM) was used to visualize the degree of structural damages caused, which depended on the crystal size and water movement. SEM showed that better preservation of the structure was obtained using high freezing or thawing rates. When high temperatures were used for thawing, the tissue damage was greater and extensive. Pre-treatment with sucrose reduced the total mass of samples to about 2.5 g/100 g in the osmotically dehydrated samples but did not affect the tissue integrity. It is concluded that the freezing–thawing conditions are responsible for the modifications observed. By using this technique it was possible to establish relationships between the tissue structure and the processing conditions.Fil: Delgado, A. E.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentin

Crosslinking kinetics of cation-hydrocolloid gels

The gel formation of hydrocolloid (sodium alginate and kappa-carrageenan) is the result of the molecule aggregation in presence of an effective cation. The gelling process was considered as a process of diffusion–reaction between the effective cation and the hydrocolloid to produce a porous solid structure. A simple mathematical model for predicting the reaction interface position in alginate or alginate-carrageenan gelation was developed. The model represents appropriately the physicochemical phenomenon and allows to determine the time for complete crosslinking of the hydrocolloid and the amount of incorporated ions.Fil: Mammarella, Enrique José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentin

Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles

Port Salut Argentino cheeses were frozen, stored in a freezer at −22 °C for different periods, and slowly thawed. After thawing, some cheeses were immediately sampled while others were sampled after different refrigerated storage times. Reversed Phase High Performance Liquid chromatograms were compared applying principal component analysis. The information obtained from the chromatograms was successfully summarized in 2 dimensions accounting for 93.4% of the data variation. According to sample grouping, there were differences between Port Salut Argentino cheeses due to the ripening during refrigerated storage for up to 60 days at 4 7deg;C. However, for cheeses that were sampled immediately after slow thawing, there was no significant effect of the frozen storage time in cheese proteolysis, from 1 to 60 d.Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentin

Predicting the packed-bed reactor performance with immobilized microbial lactase

A mathematical model for several working conditions was numerically solved to study a fixed bed reactor with a biocatalyst. The effect of bed swelling, mass transfer limitations, axial dispersion, residence times and inlet lactose concentration were studied. A Michaelis–Menten kinetics with competitive product inhibition was used to represent the enzymatic reaction of the lactose hydrolysis by the b-galactosidase. Lactose conversion was used to determine the appropriate conditions for the immobilized enzyme reactor. The model predicted the experimental data with errors less than 2.5%.Fil: Mammarella, Enrique José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentin