Valorizing of lactose by enzymatic conversions to compounds with application in the food and non-food industries.
Abstract
First, the project is aimed at improving existing chemical or biotechnical routes to lactose-derived products in terms of productivities and process economy. Integrated activities with regard to new biocatalysts including the tailoring of enzyme properties by protein engineering and the optimization of the corresponding reaction engineering employing high-productive combination processes of enzyme catalysis and membrane technology will lead to technical applications with a high degree of probability (Lactose hydrolysis to yield a mixture of glucose and galactose, lactitol, a low cariogenic sweetener, galactitol and D-tagatose, a low caloric insulin-independent prebiotic sweetener for diabetics, lactobionic acid, a compound known useful in medicine but also in food products due to its sweetsour taste, lactulose, a bifidogenic component). The enzymatic approach to these products is characterized by two aspects of novelty: the use of coenzyme dependent biocatalysts for redox processes of lactose conversion and the emerging unit operation of chargerd nanofiltration membrane technology concerning coenzyme retention. A second major goal of the project is to prepare new products from lactose while exploiting the entire range of synthetic potential of the biocatalysts such as activity or specificity-tuned glycosidases, esterases and others. Employing the respective enzymes in organic solvents, a number of interesting compounds such as amides of lactobionic acid for surfactants, polymers, oligosaccharides or glycosides will be made. As a third goal the possible and improved applications of the products prepared in the project will be targeted to assess the effect of these products on the growth promotion of probiotic organisms, which are known to have beneficial effects in the human intestine. As a result of these studies the most promising lactose-derived compounds will be selected for the development of new functional food products.
keywords lactose lactitol galactitol D-tagatose lactulose lactobionic acid polymers glycosides food additives prebiotics probiotics enzyme enzyme membrane reactor coenzyme regeneration galacto-oligosaccharides oxidoreductase
Publikationen
Neue Verwendungsmöglichkeiten für Lactose durch enzymatische Umwandlung.
Autoren: Kulbe, K D Jahr: 2002
Journal articles
Project staff
Dietmar Haltrich
Univ.Prof. Dipl.-Ing. Dr.techn. Dietmar Haltrich
dietmar.haltrich@boku.ac.at
Tel: +43 1 47654-75211
Project Staff
01.11.1996 - 30.10.1999
Wolfgang Kneifel
Univ.-Prof. i.R. Dipl.-Ing. Dr.nat.techn. Wolfgang Kneifel
wolfgang.kneifel@boku.ac.at
Project Staff
01.11.1996 - 30.10.1999
BOKU partners
External partners
Lactoprot Ges.m.b.H.
none
partner
National Research Council, Institute of Protein Biochemistry and Enzymology
none
partner
National Research Council, Istituto di Chimica degli Ormoni
none
partner
VTT Technical Research Centre of Finland
none
partner
Wageningen Agricultural University, Microbiologie
none
partner
University Lund, Department of Biotechnology, Centre for Chemistry and Chemical Engineering
none
partner
Seconda Università di Napoli, Istituto di Biochemica delle Macromolecole
none
partner
University of Stuttgart, Department of Industrial Genetics
none
partner