Enzyme Encapsulation by Static Mixer Method for Hydrolysis of Lactose

Authors

  • Hui Ian Tan Department of Chemical & Petroleum Engineering, United Arab Emirates University, P.O. Box 17555, Al Ain, UAE
  • Monwar Hossain Department of Chemical & Petroleum Engineering, United Arab Emirates University, P.O. Box 17555, Al Ain, UAE
  • Lu Zhang Department of Chemical & Petroleum Engineering, United Arab Emirates University, P.O. Box 17555, Al Ain, UAE

DOI:

https://doi.org/10.6000/1927-3037/2012.01.03.07

Keywords:

Static mixer, Emulsion, k-Carrageenan, microencapsulation, beta-galactosidase

Abstract

Enzyme immobilisation has been intensively investigated due to its advantages such as enzyme recovery, reusability and improved stability over a wide range of pH and temperatures. The encapsulation of β-galactosidase in κ-carrageenan is presented in this report for potential application in dairy industry. The immobilisation was carried out by emulsifying oil and κ-carrageenan with a static mixer device. This is a new approach and has the advantage of producing smaller beads (e.g. smaller than 100 µm size) which can be used in continuous processing. The main factors tested were the total flow rate through the static mixer (Qt, in the range 220 – 440 ml/min) and κ-carrageenan to oil volumetric fraction (ε, in the range 0.05-0.2). The average bead sizes obtained were in the range of 19 - 52 µm, with smaller sizes obtained with an increase of Qt. The bead sizes decreased with (i) the decrease in emulsified droplets coalescence and oil inclusion in the beads and (ii) with the decrease in the values of WGtop (defined by the weight percentage of beads found underneath the oil layer).

The bead performance was tested using lactose and 2-nitrophenyl-β-galactopyranoside (ONPG) and the kinetic parameters, lactose conversion and stability were determined at the optimum conditions. The attained optimum pH and temperature were 7 (similar to free enzyme) and 21oC, respectively. The encapsulated β-galactosidase tested at optimum conditions in 5% (w/v) lactose solution was able to convert 76.47% of lactose after six days. These findings contribute to the further understanding of the encapsulation technique and demonstrates the potential of using κ-carrageenan as an encapsulation material for β-galactosidase.

References

Paige DM. Lactose intolerance. In: Caballero B, Allen L, Prentice A, editors. Encyclopedia of Human Nutrition. 2nd ed. Oxford: Elsevier 2005.

Novalin S, Neuhaus W, Kulbe KD. A new innovative process to produce lactose-reduced skim milk. J Biotechnol 2005; 119(2): 212-18. http://dx.doi.org/10.1016/j.jbiotec.2005.03.018

Ladero M, Santos A, Garcia-Ochoa F. Kinetic modeling of lactose hydrolysis with an immobilized -galactosidase from Kluyveromyces fragilis. Enz Microb Technol 2000; 27: 583-92. http://dx.doi.org/10.1016/S0141-0229(00)00244-1

Mammarella EJ, Rubiolo AC. Study of the deactivation of -galactosidase entrapped in alginate-carrageenan gels. J Mol Cat B Enzymatic 2005; 34: 7-13. http://dx.doi.org.ezproxy.uaeu.ac.ae/10.1016/j.molcatb.2005.04.007

Li X, Zhou QZK, Chen XD. Pilot-scale lactose hydrolysis using beta-galactosidase immobilized on cotton fabric. Chem Eng Proc 2007; 46: 497-500. http://dx.doi.org.ezproxy.uaeu.ac.ae/10.1016/cep.2006.02.011

Cheetham PSJ. Principles of industrial biocatalysis and bioprocessing. In: Wiseman A., editor. Handbook of enzyme biotechnology, 3rd ed. UK: Ellis Horwood 1995.

Zhou QZK, Chen XD. Effects of temperature and pH on the catalytic activity of the immobilized b-galactosidase from Kluyveromyces lactis. Biochem Eng J 2001; 9: 33-40. http://dx.doi.org.ezproxy.uaeu.ac.ae/10.1016/S1369-703X(01)00118-8

Lu L, Zhao M, Wang Y. Immobilization of laccase by alginate-chitosan microcapsules and its use in dye decolorization. World J Microbiol Biotechnol 2007; 23: 159-66. http://dx.doi.org/10.1007/s11274-006-9205-6

Flickinger CM, Drew, SW. Microencapsulation, in Encyclopedia of Bioprocess Technology - Fermentation, Biocatalysis and Bioseparation. New York: Wiley 1999.

Betigeri SS, Neau SH. Immobilization of lipase using hydrophilic polymers in the form of hydrogel beads. Biomaterials 2002; 23: 3627-36. http://dx.doi.org/10.1016/S0142-9612(02)00095-9

Van De Velde F, Lourenco ND, Pinheiro HM. and Bakker, M. Carrageenan: A Food-Grade and Biocompatible Support for Immobilisation Techniques. Adv Syn Catal 2002; 344: 815-35. http://dx.doi.org/10.1002/1615-4169(200209)344:8<815::AID-ADSC815>3.0.CO;2-H

Reis CP, Neufeld RJ, Vilela S, Ribeiro A, Oacutenio J, Veiga F. Review and current status of emulsion/dispersion technology using an internal gelation process for the design of alginate particles. J Microencapsulation 2006; 23: 245-57. http://dx.doi.org/10.1080/02652040500286086

Belyaeva E, Valle DD, Poncelet D. Immobilization of -chymotrypsin in k-carrageenan beads prepared with the static mixer. Enz Microbial Technol 2004a; 34: 108-13. http://dx.doi.org.ezproxy.uaeu.ac.ae/10.1016/enzictech.2003.07.009

Belyaeva E, Valle DD, Neufeld RJ, Poncelet D. New approach to the formulation of hydrogel beads by emulsification/thermal gelation using a static mixer. Chem Eng Sci 2004b; 59: 2913-20. http://dx.doi.org.ezproxy.uaeu.ac.ae/10.1016/ces.2004.04.010

Decamps C, Norton S, Poncelet D, Neufeld RJ. Continuous pilot plant-scale immobilization of yeast in k-carrageenan gel beads. AIChE J 2004; 50: 1599-605. http://dx.doi.org/10.1002/aic.10143

Raymond MC, Neufeld RJ, Poncelet D. Encapsulation of brewers yeast in chitosan coated carrageenan microspheres by emulsification/thermal gelation. Artificial Cells, Blood Substitutes, and Immobilization. Biotechnol 2004; 32: 275-91. http://dx.doi.org/10.1081/BIO-120037832

Yi Y, Neufeld RJ. Immobilization of cells in polysaccharide Gels, in Dumitriu S, editor. Polysaccharides: Structual diversity and functional versatility. New York: Marcel Dekker 1998.

Iijima M, Hatakeyama T, Takahashi M, Hatakeyama H. Effect of thermal history on kappa-carrageenan hydrogelation by differential scanning calorimetry. Thermochimica Acta 2007; 452: 53-8. http://dx.doi.org.ezproxy.uaeu.ac.ae/10.1016/j.tca.2006.10.019

Santos A, Ladero M, Garcia-Ochoa F. Kinetic modeling of lactose hydrolysis by a -Galactosidase from Kluyveromices Fragilis. Enz Microb Technol 1998; 22: 558-67. http://dx.doi.org.ezproxy.uaeu.ac.ae/10.1016/S0141-0229(97)00236-6

Matioli G, Moraes FF, Zanin GM. Hydrolysis of lactose by -galactosidase from Kluyveromyces fragilis:characterization of the enzyme. Acta Scientiarium 2001; 23: 655-59.

McClements DJ. Emulsion formation, in Food emulsions: Principles, Practices and Techniques. New York: CRC 2005.

Ribeiro AJ, Silva C, Ferreira D, Veiga F. Chitosan-reinforced alginate microspheres obtained through the emulsification/internal gelation technique. Eur J Pharm Sci 2005; 25: 31-40. http://dx.doi.org.ezproxy.uaeu.ac.ae/10.1016/j.ejps.2005.01.016

Desai PD, Dave AM, Devi S. Entrapment of lipase into carrageenan beads and its use in hydrolysis of olive oil in biphasic system. J Mol Cat B Enzymatic 2004; 31: 143-50. http://dx.doi.org.ezproxy.uaeu.ac.ae/10.1016/j.molcatb.2004.08.004

Rodriguez-Nogales JM, Lopez AD. A novel approach to develop -galactosidase entrapped in liposomes in order to prevent an immediate hydrolysis of lactose in milk. Intl Dairy J 2006; 16: 354-60. http://dx.doi.org.ezproxy.uaeu.ac.ae/10.1016/j.idairyj.2005.05.007

Wadiak DT, Carbonell RG. Kinetic Behaviour of microencapsulated -galactosidase. Biotechnol Bioeng 1975; 17: 1157-81. http://dx.doi.org/10.1002/bit.260170806

Rogalski J, Dawidowiez A, Leonowiez A. Lactose hydrolysis in milk by immobilizard -galactosidase. J Mol Cat 1994; 93: 233-45. http://dx.doi.org.ezproxy.uaeu.ac.ae/10.1016/0304-5102(94)00092-1

Bayramoglu G, Yagmur T, Yakup A. Immobilization of -galactosidase onto magnetic poly(GMA-MMA) beads for hydrolysis of lactose in bed reactor. Catalysis Communications 2006; 8: 1094-101. http://dx.doi.org.ezproxy.uaeu.ac.ae/10.1016/j.catcom.2006.10.029

Downloads

Published

2012-09-19

How to Cite

Tan, H. I., Hossain, M., & Zhang, L. (2012). Enzyme Encapsulation by Static Mixer Method for Hydrolysis of Lactose. International Journal of Biotechnology for Wellness Industries, 1(3), 210–221. https://doi.org/10.6000/1927-3037/2012.01.03.07

Issue

Section

Articles