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Effect of Temperature and Enzyme Origin on the Enzymatic Synthesis of Oligosaccharides by M.A Boon; A.E.M Janssen; K van ‘t Riet is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.

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The aim of this research is to quantify the effect of temperature and enzyme origin on the enzymatic synthesis of oligosaccharides. Quantification of these effects is important because temperature and enzyme origin are important process parameters. A kinetic model was used to describe the concentrations in time. The kinetic parameters were determined by using data obtained in batch experiments at various temperatures (20, 30, 40, and 50°C) and by using ␤-galactosidases from Bacillus circulans, Aspergillus oryzae, Kluyveromyces lactis, and Kluyveromyces fragilis. The effect of temperature on the kinetic parameters could be described with the Arrhenius equation, except for the inhibition parameter. Slightly higher oligosaccharide yields were found at higher temperatures. However, the influence of the initial lactose concentration was much larger. The higher yield at higher temperatures is an additional advantage when operating at high initial lactose concentrations and consequently elevated temperatures. Clear differences between the ␤-galactosidases were found concerning amount, size, and type of oligosaccharides produced. The ␤-galactosidase from B. circulans produced the most abun

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Author

M.A Boon; A.E.M Janssen; K van ‘t Riet

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0141-0229)

Published

2000

Language

EN

Field

Biochemistry, Genetics and Molecular Biology (Life Sciences)