Lactose removal using lectin from papaya seeds

The global prevalence of individuals with lactose intolerance and galactosemia has created a new market for lactose-free food products. In this scenario, the use of systems containing molecules with the ability to capture lactose is very promising. Therefore, a lectin from papaya seeds with the ability to bind lactose was extracted, purified and characterized. This lectin was immobilized in polyaniline and used as a bioaffinity column to remove this disaccharide.

Autorentext

Cassio Nazareno has a bachelor's degree in Biotechnology. Karla Batista is a pharmacist with a master's degree in Food Science and Technology, a doctorate in Biology and a post-doctorate in Industrial and Fermentation Microbiology. Kátia Flávia Fernandes is a pharmacist with a master's degree in Biochemistry, a doctorate in Chemistry and a post-doctorate in Enzyme Immobilization.