Overviewing the Application of β-Galactosidase “Immobilized on Nanoparticles” in Dairy Industries

Abstract

Owing to the excellent catalytic potential, β-galactosidase (EC: 3.2.1.23) has been exploited as an important industrial enzyme for obtaining galactooligosaccharides (GOS) and lactose-free products in dairy industries. Moreover, novel technologies have been implemented in the recent past for preparing and modifying nanoparticles (NPs) for immobilizing therapeutically and industrially important enzymes. Nanoparticles based enzyme immobilization (NBEI) offered more stability and robustness to the enzymes due to their fixed conformation and hence extend their applications in broader areas. A quick overview of the results exhibited greater activity for the enzymes immobilized on NPs as compared to enzyme immobilized on 2-D matrices. Based on these findings, this review was aimed to emphasize the recent development achieved for immobilizing β-galactosidase on NPs with their specific utilization in obtaining dairy products. These studies includes β-galactosidases from various sources that were immobilized on various NPs for hydrolyzing lactose in batch and continuous reactors, and for the production of GOS in biotechnology industries. NBEI of β-galactosidase offered profound stability for transporting substrate and product for enzymatic reactions, apart from cost effective advantage due to reusable nature of immobilized enzyme. HIGHLIGHTS Nanoparticles (NPs) exhibited greater performance of immobilized enzyme. They influence the sensitivity, selectivity, loading, mobility and stability of enzymes. β-galactosidase immobilized on NPs retained greater activity against various physical and chemical denaturants. Alshanberi, A.M.; et al.

Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products

“…The application of β-galactosidases in cheese production was found to reduce the ripening time and enrich the organoleptic properties of cheese. Therefore, this seems to be an effective element for reducing manufacturing costs as cheese ripening usually requires a long period of from six months to two years depending on the variety of cheeses [ 109 , 112 ]. In addition, β-galactosidases are considered a tool for adding value to by-products obtained from cheese production processes.…”