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

Author:
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.
Source:
Biomacromolecules 2019 v.20 no.6 pp. 2315-2326
ISSN:
1526-4602
Subject:
Aspergillus oryzae, Kluyveromyces marxianus var. lactis, alkali treatment, beta-galactosidase, cellulose, cheese whey, fungi, hydrolysis, lactose, magnetism, milk, nanocrystals, nanoparticles, whey
Abstract:
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.
Agid:
6463935