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
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)
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
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
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
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
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
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.
Article
Chemistry, Multidisciplinary
Duana Ceciliane Hanauer, Alana Gabrieli de Souza, Mariana Aguiar Cargnin, Bruna Carla Gasparin, Derval dos Santos Rosa, Alexandre Tadeu Paulino
Summary: In this study, pectin-based biohydrogels were synthesized with or without eucalyptus sawdust, and used for immobilizing beta-D-galactosidase for lactose hydrolysis reactions. The addition of eucalyptus sawdust increased the thermal and mechanical resistance of the biomaterial, preserving enzyme stability. The immobilized enzyme in pectin-based biohydrogels showed potential for producing lactose-free or low-dosage lactose foods.
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Leszek Kadzinski, Robert Lyzen, Katarzyna Bury, Bogdan Banecki
Summary: The studies demonstrate that by optimizing the sol-gel process parameters and adding polydimethylsiloxane, the activity and thermal stability of beta-galactosidase can be enhanced, which is of great significance for industrial applications such as lactose elimination.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Biochemistry & Molecular Biology
Isabel Fraile-Gutierrez, Susana Iglesias, Niuris Acosta, Julia Revuelta
Summary: This research developed a new hydrogel that can protect beta-galactosidase from degradation in the stomach and retain its activity in the intestine. It represents a promising approach for oral transport of the enzyme to reduce the symptoms of hypolactasia.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Food Science & Technology
Zhenshang Xu, Can Li, Yanxin Ye, Ting Wang, Susu Zhang, Xinli Liu
Summary: Transcriptome sequencing revealed the gene expression difference of Lactiplantibacillus plantarum in glucose and lactose medium, identifying that beta-galactosidase LacLM plays a major role in lactose utilization, providing a theoretical foundation for the growth and metabolism of Lp. plantarum in lactose medium.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Defne I. Dayi, Ursula Eschenhagen, Henrike Seidinger, Holger Schneider, Magnus S. Schmidt
Summary: In this study, we demonstrated the immobilization of a technical-grade & beta;-d-galactosidase on amino-functionalized microtiter plates and transferred the results to a resin-based approach. The enzyme was covalently bound to an amino-functionalized microtiter plate prefunctionalized with 1,4-phenylendiisothiocyanate. The cleavage of the substrate 5-bromo-4-chloro-3-indoxyl-& beta;-d-galactopyranoside (X-Gal) produced a deep blue dye, which was quantified in a microtiter plate reader at 595 nm. The maximum reaction rates and the Michaelis-Menten constant were calculated, and optimization of the experiments minimized the formation of unwanted blue precipitate.
Article
Agricultural Engineering
Kevin Munoz, Diego Ahumada, Felipe Arenas, Cecilia Guerrero, Andres Illanes, Carlos Vera
Summary: The study found that butyl-beta-galactoside is significantly more soluble in the organic phase than lactose and monosaccharides. Additionally, higher values of the 1-butanol/aqueous phase ratio were shown to reduce secondary hydrolysis and increase yields. Interfacial properties for butyl-beta-galactoside were also determined at 25 degrees C.
BIORESOURCE TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Seyed Mehrdad Mirsalami, Afshar Alihosseini
Summary: The study developed a kinetic model of lactase hydrolysis by Aspergillus niger, considering variables such as temperature, pH, enzyme concentration, substrate concentration, and final product. Five kinetic models were proposed, with optimal temperature and pH ranges identified for enzyme activity. The models successfully predicted experimental data for lactose hydrolysis by beta-galactosidase.
JOURNAL OF SAUDI CHEMICAL SOCIETY
(2021)
