Hydrolysis of milk lactose by immobilized beta-galactosidase-hen egg white powder.
Immobilized beta-galactosidase was obtained by crosslinking the enzyme with hen egg white using 2% glutaraldehyde. The gel obtained could be lyophilized to give a dry enzyme powder. The pH optimum of both the soluble and immobilized enzyme was found to be 6.8. The immobilized enzyme showed a higher K(m) for the substrates. The extent of enzyme inhibition by galactose was reduced upon immobilization. The stability towards inactivation by heat, urea, gamma irradiation, and protease treatment were enhanced. The bound enzyme as tested in a batch reactor could be used repeatedly for the hydrolysis of milk lactose. The possible application of this system for small-scale domestic use has been suggested.
Kaul
R
R
Biochemistry and Food Technology Division, Bhabha Atomic Research Centre, Bombay 400 085, India.
D'Souza
S F
SF
Nadkarni
G B
GB