A new kinetic model proposed for enzymatic hydrolysis of lactose by a β-galactosidase from Kluyveromyces fragilis

Abstract

We study the enzymatic hydrolysis of lactose by a commercial enzyme from a selected strain of Kluyveromyces fragilis. The variables analyzed were: temperature (25-40 • C), enzyme concentration (0.1-3.0 g l −1 ), lactose concentration (0.0278-0.208 M), and initial galactose concentration (0.0347 M). On the basis of the data analyzed, both published and in the present work, we propose a Michaelis-Menten kinetic model with inhibition by the product (galactose), which reveals that the substrate (lactose) and the product (galactose) present similar affinity for the active site of the enzyme.

Perspectives and applications of immobilised β-galactosidase in food industry - a review

“…Therefore, in term of prevention of microbial growth in the reactor, these forms of enzymes are more useful for lactose hydrolysis processes (Zhou & Chen 2001b;Tanriseven & Dogan 2002). Moreover, the immobilisation technology shows a promising role in reducing the product inhibition, what permits to reach higher conversion of lactose hydrolysis ( Jurado et al 2002;Pessela et al 2003).…”

Analysis of an Immobilized β-Galactosidase Reactor with Competitive Product Inhibition Kinetics

“…서 론 락토스(lactose) 가수분해 효소인 β-galactosidase는 생성물 인 갈락토스(galactose)에 의해 다음과 같이 경쟁적 저해를 갖 는 속도식을 따른다고 알려져 있다 [12,15,16]. [6,8,17,29] 둘째로는 Ozdural 등이 제안 한 실험 조건을 변경하면서 속도상수를 결정하는 방법이 있고 [23] 마지막으로 초기 속도를 측정하여 선형 회귀에 의한 속도 상수의 결정하는 방법이 있다 [25].…”

Applications of Microbial Enzymes in Food Industry

“…In the case of acidic whey hydrolysis, fungal β-galactosidase with pH optima of 3.0-5.0 is suitable. Thus the selection of β-galactosidase depends on the final application of the enzyme or industry (53,54 (55). In industrial applications, two major classes of β-galactosidase are of prime importance.…”