Ultrasonication-assisted release of protein and beta-galactosidase from kefir grains: Kinetic characterization and statistical optimization for maximum beta-galactosidase recovery
Bioresource Technology Reports, cilt.35, 2026 (ESCI, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 35
- Basım Tarihi: 2026
- Doi Numarası: 10.1016/j.biteb.2026.102890
- Dergi Adı: Bioresource Technology Reports
- Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus
- Anahtar Kelimeler: Cell disruption, Kefir, Kinetics, Optimization, Sonication, β-galactosidase
- Yıldız Teknik Üniversitesi Adresli: Evet
Özet
This study focuses on the release of protein and β-galactosidase enzyme from kefir grains (a symbiotic culture of bacteria and yeasts) via ultrasonication. The effects of sonicator acoustic power and duty cycle, medium pH and biomass density on total protein and β-galactosidase release kinetics were evaluated using a one-factor-at-a-time approach, while Response Surface Methodology (RSM) was employed specifically to maximize β- galactosidase release. Both protein and enzyme release followed a pseudo-first-order kinetic model. The optimized conditions were determined as 69.77 W acoustic power, 89.37% duty cycle, pH 7.51, and 4.84% biomass density. By performing an experiment under the nearest achievable parameters 806 U mL−1 enzyme activity and 0.74 mg mL−1 total protein were obtained after 40 min of processing. To the best of our knowledge, direct β-galactosidase extraction from kefir grains has not been previously reported, making this work a novel contribution to the field.