Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey

The bioconversion of porungo cheese whey into galactooligosaccharides (GOS) was investigated using immobilized β-galactosidase in batch system. Two enzymatic immobilization strategies were tested for optima pH and temperature the best strategy used to evaluate GOS production two steps. First, different lactose sources (substrates) tested, subsequently, concentrations (200 g L-1 400 L-1) temperatures (37 °C 46 °C) evaluated. Immobilization increased range operational (7.0-7.5) when calcium-alginate support. However, decreased conducted calcium-Concanavalin A Batch reactions biocatalyst produced highest yields (63.2%) from whey, compared control substrate solution at concentration 50 (41.1%). shown better condition production, with conversion 61.4%. These results suggest possible use as biotechnological GOS.