Potential Applications of Immobilizedβ-Galactosidase in Food Processing Industries | Zendy

Parmjit S. Panesar | Zendy; Shweta Kumari | Zendy; Reeba Panesar | Zendy

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Potential Applications of Immobilizedβ-Galactosidase in Food Processing Industries

Author(s) -

Parmjit S. Panesar,

Shweta Kumari,

Reeba Panesar

Publication year - 2010

Publication title -

enzyme research

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.439

H-Index - 39

eISSN - 2090-0406

pISSN - 2090-0414

DOI - 10.4061/2010/473137

Subject(s) - lactose , immobilized enzyme , food industry , dairy industry , enzyme , beta galactosidase , hydrolysis , chemistry , batch processing , food processing , food science , biochemical engineering , biochemistry , microbiology and biotechnology , computer science , biology , engineering , gene expression , programming language , gene

The enzyme β -galactosidase can be obtained from a wide variety of sources such as microorganisms, plants, and animals. The use of β -galactosidase for the hydrolysis of lactose in milk and whey is one of the promising enzymatic applications in food and dairy processing industries. The enzyme can be used in either soluble or immobilized forms but the soluble enzyme can be used only for batch processes and the immobilized form has the advantage of being used in batch wise as well as in continuous operation. Immobilization has been found to be convenient method to make enzyme thermostable and to prevent the loss of enzyme activity. This review has been focused on the different types of techniques used for the immobilization of β -galactosidase and its potential applications in food industry.

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