Cell disruption optimization and covalent immobilization of β-d-galactosidase from kluyveromyces marxianus YW-1 for lactose hydrolysis in milk

Munish Puri, Shivani Gupta, Parveen Pahuja, Aneet Kaur, J. R. Kanwar, J. F. Kennedy

    Research output: Contribution to journalArticle

    32 Citations (Scopus)

    Abstract

    β-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 °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.

    Original languageEnglish
    Pages (from-to)98-108
    Number of pages11
    JournalAPPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
    Volume160
    Issue number1
    DOIs
    Publication statusPublished - Jan 2010

    Keywords

    • β-D-galactosidase
    • Cell-disruption
    • Immobilization
    • Klyuveromyces marxianus YW-1
    • Lactose hydrolysis
    • Wheat bran (WB)

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