2026-07-09T22:13:02Zhttps://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
Hydrolysis of Lactose: Conventional Techniques and Enzyme Immobilization Strategies on Polymeric Supports
Vallejo García, Jorge Lucas
Cutillo Foraster, Alessandra
Arnáiz Alonso, Ana
Vallejos Calzada, Saúl
García Pérez, José Miguel
Muñoz Santamaría, María Asunción
Trigo López, Miriam
Diary products
Lactose hydrolysis
Enzyme immobilization
Advanced polymers
Polymeric supports
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.
2024-05-27
2024-05-27
2024-05-22
info:eu-repo/semantics/bookPart
http://hdl.handle.net/10259/9192
10.5772/intechopen.1005087
eng
Milk Proteins - Technological Innovations, Nutrition, Sustainability and Novel Applications
https://www.intechopen.com/online-first/1188731#
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
Atribución 4.0 Internacional
IntechOpen