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3 Biotech

, 7:79 | Cite as

Sources of β-galactosidase and its applications in food industry

  • Shaima Saqib
  • Attiya Akram
  • Sobia Ahsan HalimEmail author
  • Raazia Tassaduq
Review Article

Abstract

The enzyme β-galactosidases have been isolated from various sources such as bacteria, fungi, yeast, vegetables, and recombinant sources. This enzyme holds importance due to its wide applications in food industries to manufacture lactose-hydrolyzed products for lactose-intolerant people and the formation of glycosylated products. Absorption of undigested lactose in small intestine requires the activity of this enzyme; hence, the deficiency of this enzyme leads to lactose intolerance. Lactose intolerance affects around 70% of world’s adult population, while the prevalence rate of lactose intolerance is 60% in Pakistan. β-Galactosidases are not only used to manufacture lactose-free products but also employed to treat whey, and used in prebiotics. This review focuses on various sources of β-galactosidase and highlights the importance of β-galactosidases in food industries.

Keywords

β-Galactosidase Lactose hydrolysis Galactooligosaccharide Whey 

Notes

Compliance with ethical standards

Conflict of interest

Author declares that no conflict of interest exists.

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Copyright information

© Springer-Verlag Berlin Heidelberg 2017

Authors and Affiliations

  • Shaima Saqib
    • 1
  • Attiya Akram
    • 1
  • Sobia Ahsan Halim
    • 1
    Email author
  • Raazia Tassaduq
    • 1
  1. 1.Department of BiochemistryKinnaird College for WomenLahorePakistan

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