Article
Food Science & Technology
Shuyue Luan, Xuguo Duan
Summary: In this study, a novel thermostable β-galactosidase (lacZBa) from Bacillus aryabhattai GEL-09 was investigated and found to have potential applications in the dairy industry. LacZBa exhibited maximum activity at 45°C and pH 6.0, and could hydrolyze lactose and oNPG. It efficiently recognized and catalyzed lactose, and could completely hydrolyze lactose in lactose solution and commercial milk within 4 hours at 45°C.
Article
Biochemistry & Molecular Biology
Yang Liu, Zufang Wu, Xiaoxiong Zeng, Peifang Weng, Xin Zhang, Changyu Wang
Summary: BsGal1332 is a cold-adapted enzyme with strict substrate specificity for galactosyl compounds, making it suitable for efficient lactose hydrolysis in dairy products.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Polymer Science
J. Lucas Vallejo-Garcia, Ana Arnaiz, Maria D. Busto, Jose M. Garcia, Safil Vallejos
Summary: This study presents the synthesis and characterization of a polyacrylic film material for enzyme immobilization. The material achieves efficient immobilization of the enzyme through the formation of azo linkages and demonstrates superior performance in lactose hydrolysis.
EUROPEAN POLYMER JOURNAL
(2023)
Article
Agriculture, Dairy & Animal Science
Peng Liu, Jiawei Wu, Junhua Liu, Jia Ouyang
Summary: The study identified predicted galactose-binding residues of 0-galactosidase from Bacillus coagulans through molecular docking, with the N148D mutant showing weaker galactose inhibition effects and increased lactose hydrolytic rate. Molecular dynamics analysis indicated that N148D mutation led to lower affinity between galactose and the mutant enzyme, potentially offering value in lactose hydrolysis.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Chemistry, Physical
Sami A. Al-Harbi, Yaaser Q. Almulaiky
Summary: The immobilization of beta-galactosidase on Cu-trimesic acid-based metal organic frameworks (Cu-TMAs) was studied. The immobilized enzyme showed good retention of activity, storage stability, and improved lactose hydrolysis activity. This study demonstrated the potential of Cu-TMAs as supports for immobilizing beta-galactosidase and suggested practical applications in various industrial processes.
JOURNAL OF MOLECULAR LIQUIDS
(2023)
Article
Biotechnology & Applied Microbiology
Iliada K. Lappa, Vasiliki Kachrimanidou, Aikaterini Papadaki, Anthi Stamatiou, Dimitrios Ladakis, Effimia Eriotou, Nikolaos Kopsahelis
Summary: This study developed a process to valorize cheese whey by using Aspergillus awamori to secrete beta-galactosidase for lactose hydrolysis, resulting in the production of biopolymers. The findings indicate a novel approach to utilize cheese whey and generate a bio-based material for food applications.
FERMENTATION-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Martina Aulitto, Andrea Strazzulli, Ferdinando Sansone, Flora Cozzolino, Maria Monti, Marco Moracci, Gabriella Fiorentino, Danila Limauro, Simonetta Bartolucci, Patrizia Contursi
Summary: This study demonstrates the ability of B. coagulans MA-13 to over-produce α-galactosidase and β-galactosidase, which are of great importance to the food industry. This paves the way for potential use in treating gastrointestinal diseases.
MICROBIAL CELL FACTORIES
(2021)
Review
Food Science & Technology
Patrick Schulz, Syed S. H. Rizvi
Summary: The lactose-free dairy market has grown significantly in recent years, with lactose hydrolysis being the most commonly used method due to its economic and sustainable advantages. Current research mainly focuses on enzymatic hydrolysis methods and developing new commercially valuable products.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Microbiology
Zihan Zhou, Ningning He, Qi Han, Songshen Liu, Ruikun Xue, Jianhua Hao, Shangyong Li
Summary: In this study, a new β-galactosidase-encoding gene, gal42, was cloned from a marine bacterium and expressed in Escherichia coli. The structural and homology modeling analysis revealed that Gal42 is a homotrimer and retains zinc binding sites, with zinc ion supplements enhancing both stability and catalytic function. Gal42 showed effective lactose hydrolysis activity and has potential applications in food technology.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Belay Tilahun Tadesse, Ge Zhao, Paul Kempen, Christian Solem
Summary: This study discovered that a mutated strain of Streptococcus thermophilus can efficiently hydrolyze lactose using whole-cell lactase catalysts. Genome sequencing revealed a mutation that affects the growth of the strain and increases its lactose hydrolyzing ability. These findings could potentially lead to the production of sweet lactose-reduced yoghurt without the need for expensive purified lactase enzymes.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Agriculture, Dairy & Animal Science
Yunpeng Xu, Qiong Wu, Li Bai, Guangqing Mu, Yanfeng Tuo, Shujuan Jiang, Xuemei Zhu, Fang Qian
Summary: The study cloned a novel thermostable neutral lactase from Bacillus coagulans T242, which showed optimum hydrolytic activity under certain conditions, indicating its potential application in the dairy industry.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Chemistry, Multidisciplinary
David Orrego, Bernadette Klotz-Ceberio
Summary: Valorization of by-products in the dairy industry is a priority worldwide to promote circular economies. This study demonstrates a process to produce galacto-oligosaccharides (GOS) from whey permeate, which can be used directly in daily dairy products. The results show high GOS yield and utilization, and improved flavor and mouthfeel in the final product.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Selen Kizildag, Ceyhun Isik, Mustafa Teke
Summary: In this study, beta-galactosidase was successfully immobilized on eggshell membrane (ESM) using adsorption and cross-linking method. The interaction between enzyme and ESM was analyzed using ATR-FTIR and SEM. The immobilized enzyme showed improved stability and could retain more than 50% of its activity after multiple reuses. The highest lactose removal efficiency of 55.8% was achieved by using beta-galactosidase immobilized ESM under optimized conditions.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Mark J. Lindsay, Michael S. Molitor, Tejas B. Goculdas, Jikai Zhao, Jarryd R. Featherman, Mengting Li, James B. Miller, Styliana Avraamidou, Scott A. Rankin, James A. Dumesic, George W. Huber
Summary: Greek yogurt acid whey is a byproduct with unsustainable disposal methods. A new process has been developed to produce multiple products from it, with positive economic and environmental impacts.
Article
Chemistry, Applied
Payal Singh, Sumit Arora, Priyanka Singh Rao, Deepika Kathuria, Vivek Sharma, Ashish Kumar Singh
Summary: This study evaluated the activity of β-galactosidase for lactose hydrolysis and galactooligosaccharide formation at 7 degrees C. The enzyme derived from K. lactis was more effective than B. lichenformis. When used in concentrated skim milk, the enzyme concentration of 9.53 U/mL resulted in the highest hydrolysis rate and the maximum formation of galactooligosaccharides was obtained after 4 hours.