Covalent bonding of fungal β-galactosidase to glass

Woychik, J.H.; Wondolowski, M. V.

doi:10.1016/0005-2744(72)90085-x

Cited by 53 publications

(6 citation statements)

References 9 publications

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“…In the present report, galactose, one of the hydrolysates of lactose, was found to inhibit competitively ,B-galactosidase only in the case ofK. lactis; this type of inhibition has also been seen with the enzyme from Aspergillus niger (6,8,21). The data described above reveal the noncompetitive inhibition of glucose on f3-galactosidases of L. bulgaricus, E. coli, and K. lactis.…”

Section: Discussionsupporting

confidence: 71%

Hydrolysis of lactose by immobilized microorganisms

Ohmiya¹,

Ohashi²,

Kobayashi³

et al. 1977

Appl Environ Microbiol

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Cells ofLactobacillus bulgaricus, Escherichia coli, and Kluyveromyces (Saccharomyces) lactis immobilized in polyacrylamide gel beads retained 27 to 61% of the /3-galactosidase activity of intact cells. Optimum temperature and pH and thermostability of these microbial f3-galactosidases were negligibly affected by the immobilization. K, values of /3-galactosidase in immobilized cells of L. bulgaricus, E. coli, and K. lactis toward lactose were 4.2, 5.4, and 30 mM, respectively. Neither inhibition nor activation of /3-galactosidase in immobilized L. bulgaricus and E. coli appeared in the presence of galactose, but remarkable inhibition by galactose was detected in the case of the enzyme of immobilized K. lactis. Glucose inhibited noncompetitively the activity of three species of immobilized microbial cells. These kinetic properties were almost the same as those of free /8-galactosidase extracted from individual microorganisms. The activity of immobilized K. lactis was fairly stable during repeated runs, but those ofE. coli and L. bulgaricus decreased gradually. These immobilized microbial cells, when introduced into skim milk, demonstrated high activity for converting lactose to monosaccharides. The flavor of skim milk was hardly affected by treatment with these immobilized cells, although the degree of sweetness was raised considerably.

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Section: Discussionsupporting

confidence: 71%

Hydrolysis of lactose by immobilized microorganisms

Ohmiya¹,

Ohashi²,

Kobayashi³

et al. 1977

Appl Environ Microbiol

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“…A variety of enzymes have been immobilized (100). Support materials for enzyme immobilization are quite diverse (73,74) including: (a) polymers (51) such as polystyrene (9,33), nylon (30,37,44,59,81), ethylene-maleic anhydride copolymer (52) , and Teflon (34); (b) inorganic substances (10,56,92) such as alumina (13), glass (72,83,90,93,94,97), stainless steel (12,13,41), and sand (47,83); (c) natural products such as cellulose (49), collagen (22,35,45), and chitin (79,80); and (d) modified materials such as DEAE-cellulose (99,100) and DEAE-Sephadex (99,100). The physical form ofthese supports is also quite diverse; they can exist as powders, particles, granules, sponges, gels, spheres , fibers, and membranes.…”

Section: Discussionmentioning

confidence: 99%

Foodborne Disease Outbreaks Traced to Poultry, United States, 1966–1974

Horwitz¹,

Gangarosa²

1976

Journal of Milk and Food Technology

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To determine the epidemiologic characteristics of foodborne disease outbreaks traced to poultry, we reviewed records of all 352 such outbreaks reported to the Center for Disease Control 1966–1974; 217 (62%) outbreaks were traced to turkey, 129 (37%) to chicken, 5 (1%) to both turkey and chicken, and 1 (0.3%) to cornish hen. Outbreaks from poultry accounted for 12% of all foodborne disease outbreaks reported from 1966 through 1974, but the number and percentage has been decreasing since 1969; these outbreaks involved 30,606 cases of gastrointestinal illness (20% of all cases of foodborne disease) and 14 deaths. Food-service establishments were responsible for mishandling the food in 79% of outbreaks, homes in 19%, and food-processing establishments in 2%. In 85% of the outbreaks, the food-handling error was storage of food at improper holding temperatures. In outbreaks reported 1972–1974 in which an etiologic agent was indentified, Salmonella spp. were responsible for 44%, Clostridium perfringens for 26%, and Staphylococcus aureus for 26%. The number of reported outbreaks from turkey increased dramatically during the Thanksgiving-Christmas holiday season. The downward trend in the number and percentage of poultry outbreaks since 1969 may reflect public education efforts.

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“…Especially the product inhibition effect of galactose and glucose was studied in detail. The inhibitory effect of galactose during lactose hydrolysis was reported by many studies in which inhibition mechanism was described as a competitive or mixed type inhibition (Woychik and Wondolow, 1972;Portaccio et al, 1998;Park et al, 1979). Glucose was also suspected as an inhibitor during lactose hydrolysis, but the degree of glucose inhibition was lower than that of galactose inhibition in most cases and the inhibition occurred only at high glucose concentrations (Fontes et al, 2001;Chen et al, 1985).…”

Section: Introductionmentioning

confidence: 95%

Statistical Modeling of β-galactosidase Inhibition During Lactose Hydrolysis

Boyaci¹,

Baş²,

Dudak³

et al. 2006

Food Biotechnology

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A statistical model approach called response surface methodology was used to describe the product and substrate inhibition effect on β-galactosidase enzyme during lactose hydrolysis. The effect of independent variables, namely the initial concentrations of lactose (73 -146 mM), galactose (44 -122 mM) and glucose (83 -167 mM) on the reaction rate of β-galactosidase was evaluated. The enzymatic reaction rate was influenced by both combined and individual effects of all the substrate and products. Although, glucose acted as an activator at low lactose and low galactose concentrations, glucose caused the inhibition of β-galactosidase at higher concentrations of lactose and galactose. The effect of galactose concentration on β-galactosidase enzyme was in the direction of inhibition. At low lactose concentrations and high glucose concentrations, galactose concentration became more effective on the reaction rate.

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Covalent bonding of fungal β-galactosidase to glass

Cited by 53 publications

References 9 publications

Hydrolysis of lactose by immobilized microorganisms

Hydrolysis of lactose by immobilized microorganisms

Foodborne Disease Outbreaks Traced to Poultry, United States, 1966–1974

Statistical Modeling of β-galactosidase Inhibition During Lactose Hydrolysis

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