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Hydrolysis of lactose by a thermostable β‐galactosidase immobilised on DEAE‐cellulose
Author(s) -
Griffiths Mansel W.,
Muir D. Donald
Publication year - 1980
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740310410
Subject(s) - lactose , chemistry , hydrolysis , skimmed milk , cellulose , enzyme , chromatography , covalent bond , food science , biochemistry , organic chemistry
A method is described for the attachment of whole cells of Bacillus stearothermophilus to an ion‐exchange support such as DEAE‐cellulose by covalent linkage. This system enables full retention of the β‐galactosidase activity of the cells. The enzyme activity immobilised in this way is extremely thermostable with a half‐life of approximately 15 days at 60°C and pH 7. The pH optimum appears to be about 6.4 and the immobilised system hydrolyses lactose in dairy products such as whey and skim milk.