Cell disruption optimization and covalent immobilization of beta-D-galactosidase from Kluyveromyces marxianus YW-1 for lactose hydrolysis in milk

Applied Biochemistry and Biotechnology
Munish PuriJ F Kennedy

Abstract

beta-D-galactosidase (EC 3.2.1.23) from Kluyveromyces marxianus YW-1, an isolate from whey, has been studied in terms of cell disruption to liberate the useful enzyme. The enzyme produced in a bioreactor on a wheat bran medium has been successfully immobilized with a view to developing a commercially usable technology for lactose hydrolysis in the food industry. Three chemical and three physical methods of cell disruption were tested and a method of grinding with river sand was found to give highest enzyme activity (720 U). The enzyme was covalently immobilized on gelatin. Immobilized enzyme had optimum pH and temperature of 7.0 and 40 degrees C, respectively and was found to give 49% hydrolysis of lactose in milk after 4 h of incubation. The immobilized enzyme was used for eight hydrolysis batches without appreciable loss in activity. The retention of high catalytic activity compared with the losses experienced with several previously reported immobilized versions of the enzyme is significant. The method of immobilization is simple, effective, and can be used for the immobilization of other enzymes.

References

Sep 28, 2014·Biotechnology Advances·Balwinder Singh SoochMunish Puri
May 6, 2015·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Rocio BenaventeNieves Corzo

Citations

Dec 1, 1989·International Journal of Pediatric Otorhinolaryngology·R LevyJ Sandbank
Jun 1, 1980·Journal of Bacteriology·R C Dickson, J S Markin
Mar 1, 1994·The International Journal of Biochemistry·R E HuberS K Khare
Oct 12, 2000·Enzyme and Microbial Technology·M LaderoF García-Ochoa
Apr 3, 2002·Current Microbiology·Danyelly Bruneska Gondim MartinsMarcos Antonio de Morais
Oct 6, 2005·Bioresource Technology·V J MehtaS P Singh
Oct 19, 2006·Bioresource Technology·Vania Battestin, Gabriela Alves Macedo

Related Concepts

Wheat bran allergenic extract
Covalent Interaction
Anhydrous lactose
Enzymes, antithrombotic
Wheat Bran extract
Permeability
Lactose Hydrolysis
Gelafusal
Isolate compound
Enzyme Activity

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