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Optimisation of process conditions for lactose hydrolysis in paneer whey with cold‐active β‐galactosidase from psychrophilic Thalassospira frigidphilosprofundus
Author(s) -
Ghosh Mrinmoy,
Pulicherla Krishna Kanth,
Rekha Venkata Perumal Babu,
Vijayanand Adapa,
Sambasiva Rao Krothapalli Raja Surya
Publication year - 2013
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12020
Subject(s) - lactose , response surface methodology , chemistry , food science , hydrolysis , psychrophile , central composite design , calcium , potassium , sodium , chromatography , biochemistry , enzyme , organic chemistry
The present study was conducted to analyse the physiochemical properties of Indian paneer whey. High concentration of minerals such as potassium, calcium, zinc and sodium, as NaCl, were observed which indicates the suitability of paneer whey in the preparation of beverages. A central composite rotatable design ( CCRD ) of response surface methodology ( RSM ) was employed to optimise the hydrolysis of lactose from whey using cold‐active β‐galactosidase of Thalassospira frigidphilosprofundus . Results indicated that 80% of lactose was hydrolysed at pH of 6.5 at 20 °C in 40 min in comparison with 40% at 30 °C. This emphasises the potential use of cold‐active β‐galactosidase in dairy industry.