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

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  • Zuzana Grosová

    (Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic)

  • Michal Rosenberg

    (Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic)

  • Martin Rebroš

    (Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic)

Abstract

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.

Suggested Citation

  • Zuzana Grosová & Michal Rosenberg & Martin Rebroš, 2008. "Perspectives and applications of immobilised β-galactosidase in food industry - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(1), pages 1-14.
    • Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:1:id:1134-cjfs
    DOI: 10.17221/1134-CJFS
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    References listed on IDEAS

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    1. A. Schmid & J. S. Dordick & B. Hauer & A. Kiener & M. Wubbolts & B. Witholt, 2001. "Industrial biocatalysis today and tomorrow," Nature, Nature, vol. 409(6817), pages 258-268, January.
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