Effect of hydrolysis products and Mg2+, Mn2+ and Ca2+ ions on whey lactose hydrolysis and beta-galactosidase stability


Demirhan E. , Apar D. K. , ÖZBEK B.

JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY, vol.83, no.5, pp.625-636, 2008 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 83 Issue: 5
  • Publication Date: 2008
  • Doi Number: 10.1002/jctb.1840
  • Title of Journal : JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
  • Page Numbers: pp.625-636

Abstract

BACKGROUND: Enzyme inhibition is one of the constraints of reactions catalysed by enzymes, and information is required on the inhibition mechanisms that affect the process yield. Therefore the aim of the present study was to investigate the effect of hydrolysis products and ions on the hydrolysis of lactose recovered from whey and enzyme inactivation during the reaction. The experiments were carried out in 250 mL of 25 mmol L-1 phosphate buffer solution using beta-galactosidase from Kluyveromyces marxianus lactis in a batch reactor system.