Immobilized Lactase for Whey Hydrolysis: Stability and Operating Strategy
A number of previous studies have described the development of immobilized lactase for the hydrolysis of the lactose in cheese whey (1–7). From cost estimates (1,6,7), it is apparent that one of the most critical factors in determining the cost of hydrolysis is the stability of the immobilized enzyme (IME) in actual use. Although some data are available concerning immobilized lactase stability as a function of feed composition (7), they are not extensive. Particularly in the area of whole whey or whey still containing protein and salts, information is limited (1,7). A second factor, reactor operating strategy, has received even less attention.
KeywordsImmobilize Enzyme Whey Protein Cheese Whey Lower Upper Constant Conversion
Unable to display preview. Download preview PDF.
- 6.PITCHER, W.H., JR. Dairy Scope 18: March, 1974.Google Scholar
- 7.FORD, J.R. & PITCHER, W.J., JR. in “Proceedings--Whey Products Conference 1974,” U.S.D.A. ERRC Publ. No. 3996: 104, 1974.Google Scholar
- 8.WEETALL, H.H. & HAVEWALA, N.B. in “Enzyme Engineering,” (L.B. Wingard, Jr., ed.), Wiley, New York, 1972, p. 249.Google Scholar
- 9.Standard Analytical Methods of the Member Companies of the Corn Refiners Association, First Revision, 5/27/68, E-26.Google Scholar
- 10.COUGHLIN, R.W., CHARLES, M., ALLEN, B.R., PARUCHURI, E.K. & HASSELBERGER, F.X., paper 17b, AIChE 66th Annual Meeting, Philadelphia, 1973.Google Scholar