Perspectives and applications of immobilised β-galactosidase in food industry – a review
Z. Grosová, M. Rosenberg, M. Rebrošhttps://doi.org/10.17221/1134-CJFSCitation:Grosová Z., Rosenberg M., Rebroš M. (2008): Perspectives and applications of immobilised β-galactosidase in food industry – a review. Czech J. Food Sci., 26: 1-14.
β-Galactosidase is an important industrial enzyme in the hydrolysis of milk and whey lactose. The enzymatic hydrolysis of lactose allows to avoid health and environmental problems posed by this disaccharide. In addition, this enzyme catalyses the formation of galacto-oligosaccharides, which are prebiotic additives for the so-called “healthy foods”. β-Galactosidase is one of the relatively few enzymes that have been used in large-scale processes in both free and immobilised forms. This article presents a review of recent trends in immobilisation of β-galactosidase and their application in food industry.Keywords:immobilisation; β-galactosidase; lactose hydrolysis; galacto-oligosaccharides; bioreactors