2026-11-02T00:25:59Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/91922024-05-28T00:05:13Zcom_10259_3592com_10259_3591com_10259.4_106com_10259_2604com_10259_4313com_10259_5086col_10259_9193col_10259_7330
Vallejo García, Jorge Lucas
Cutillo Foraster, Alessandra
Arnáiz Alonso, Ana
Vallejos Calzada, Saúl
García Pérez, José Miguel
Muñoz Santamaría, María Asunción
Trigo López, Miriam
2024-05-27T12:16:58Z
2024-05-27T12:16:58Z
2024-05-22
http://hdl.handle.net/10259/9192
10.5772/intechopen.1005087
This chapter explores lactose hydrolysis, emphasizing conventional techniques
and the noteworthy immobilization of β-galactosidase on polymeric matrices to
enhance the process. Lactose, present in milk and dairy, poses challenges for lactoseintolerant
individuals, requiring enzymatic hydrolysis for lactose-free product development.
The presence of other milk components, such as proteins and minerals, can
indirectly influence the efficiency of lactose hydrolysis by potentially interacting with
β-galactosidase enzyme or affecting its stability and activity, making it necessary to
control factors such as enzyme concentration, temperature, pH, and reaction time to
improve lactose hydrolysis rates. The chapter delves into established methodologies,
covering enzymatic kinetics, reaction conditions, and substrate concentrations. It
also describes the innovative approach of immobilizing β-galactosidase on polymeric
supports to enhance enzyme stability, reusability, and overall efficiency in lactose
hydrolysis. Discussions include the design of suitable polymeric matrices, providing
insights into mechanisms governing catalytic performance. This comprehensive
exploration contributes to understanding lactose hydrolysis, offering valuable insights
for developing efficient and sustainable enzymatic processes applicable to the food
and pharmaceutical industries.
We gratefully acknowledge the financial support provided by all funders. This work was supported by the Regional Government of Castilla y León (Junta de Castilla y León) and by the Ministry of Science and Innovation MICIN and the European Union NextGenerationEU PRTR. Author Saul Vallejos received grant BG22/00086 funded by the Spanish Ministerio de Universidades. Author Jose Miguel García received grant PID2020-113264RB-I00 funded by MCIN/AEI/10.13039/501100011033 and by “ERDF A way of making Europe,” The financial support provided by Fondo Europeo de Desarrollo Regional-European Regional Development Fund (FEDER, ERDF) and Regional Government of Castilla y León -Consejería de Educación, Junta de Castilla y León- (BU025P23) is gratefully acknowledged.
eng
IntechOpen
Milk Proteins - Technological Innovations, Nutrition, Sustainability and Novel Applications
https://www.intechopen.com/online-first/1188731#
Atribución 4.0 Internacional
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
Diary products
Lactose hydrolysis
Enzyme immobilization
Advanced polymers
Polymeric supports
Química orgánica
Alimentos
Polímeros
Chemistry, Organic
Food
Polymers
Hydrolysis of Lactose: Conventional Techniques and Enzyme Immobilization Strategies on Polymeric Supports
info:eu-repo/semantics/bookPart
info:eu-repo/semantics/publishedVersion