Future Applications of Apricot (Prunus Armeniaca Kaisa) ß Galactosidase in Dairy Industry

The present study demonstrates the immobilization of β galactosidase from apricots (Prunus armeniaca kaisa) on an inexpensive concanavalin A layered cellulose-alginate hybrid gel. Immobilized β galactosidase retained 78% of the initial activity after crosslinking by glutaraldehyde. It exhibited grea...

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Bibliographic Details
Published in:Polish journal of chemical technology 2014-09, Vol.16 (3), p.74-79
Main Authors: Ansari, Shakeel Ahmed, Satar, Rukhsana, Zaidi, Syed Kashif, Khan, Mohd Jahir, Naseer, Muhammad Imran, Al-Qahtani, Mohammed H., Maskat, Mohamad Yusof
Format: Article
Language:English
Subjects:
Apricots
dairy industries
lactose hydrolysis
β galactosidase
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Summary:The present study demonstrates the immobilization of β galactosidase from apricots (Prunus armeniaca kaisa) on an inexpensive concanavalin A layered cellulose-alginate hybrid gel. Immobilized β galactosidase retained 78% of the initial activity after crosslinking by glutaraldehyde. It exhibited greater fraction of activity at both acidic and basic pH, and showed broad spectrum temperature optimum as compared to free enzyme. Moreover, immobilized enzyme exhibited higher thermal stability at 60°C and retained 80% of the original enzyme activity in presence of 3% galactose. The crosslinked immobilized enzyme showed improved hydrolysis of lactose from milk and whey in batch processes at 50°C as well as in continuous reactors operated at fl ow rate of 20 mL/h and 30 mL/h even after one month. Moreover, crosslinked adsorbed β galactosidase retained 76% activity even after its sixth repeated use, thereby promoting its use for lactose hydrolysis in various dairy products even for longer durations.
ISSN:1899-4741
1899-4741
DOI:10.2478/pjct-2014-0054