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Immobilization of β-Galactosidases on Magnetic Nanocellulose: Textural, Morphological, Magnetic, and Catalytic Properties

Gennari, Adriano, Mobayed, Francielle H., Da Rolt Nervis, Brenda, Benvenutti, Edilson V., Nicolodi, Sabrina, da Silveira, Nádya Pesce, Volpato, Giandra, Volken de Souza, Claucia F.
Biomacromolecules 2019 v.20 no.6 pp. 2315-2326
Aspergillus oryzae, Kluyveromyces marxianus var. lactis, alkali treatment, beta-galactosidase, cellulose, cheese whey, fungi, hydrolysis, lactose, magnetism, milk, nanocrystals, nanoparticles, whey
We describe a process for obtaining nanocrystalline cellulose (NC) by either acidic (H–NC) or alkaline treatment (OH–NC) of microcrystalline cellulose, which was subsequently bonded to magnetic nanoparticles (H-NC-MNP and OH-NC-MNP) and used as support for the immobilization of Aspergillus oryzae (H-NC-MNP-Ao and OH-NC-MNP-Ao) and Kluyveromyces lactis (H-NC-MNP-Kl and OH-NC-MNP-Kl) β-galactosidases. The mean size of magnetic nanocellulose particles was approximately 75 nm. All derivatives reached saturation magnetizations of 7–18 emu/g, with a coercivity of approximately 4 kOe. Derivatives could be applied in batch hydrolysis of lactose either in permeate or in cheese whey for 30× and it reached hydrolysis higher than 50%. Furthermore, using a continuous process in a column packed-bed reactor, the derivative OH-NC-MNP-Ao had capacity to hydrolyze over 50% of the lactose present in milk or whey after 24 h of reaction. Fungal β-galactosidases immobilized on magnetic nanocellulose can be applied in lactose hydrolysis using batch or continuous processes.