Preparation and Application of Immobilized β-Galactosidase of Saccharomyces Lactis
A variety of dairy products has been prepared in which the lactose has been partially or completely hydrolyzed by soluble ß-galactosidases added to milk or whey (Kosikowski and Wierzbicki, 1971; Wendorff et al., 1971; Woychik and Wondolowski, 1973). These products were generally of good quality and acceptability and established the feasibility of using enzymes to hydrolyze lactose. Due to the high cost of soluble ß-galactosidase it would appear that use of the enzyme in an immobilized form could offer significant economic advantages in the production of low-lactose dairy products.
KeywordsSkim Milk Immobilize Enzyme Magnesium Chloride Galactosidase Activity Column Operation
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