METHODS FOR β-GALACTOSIDASE IMMOBILIZATION AND THEIR USE IN LACTULOSE BIOSYNTHESIS

β-galactosidase is one of the most important enzymes used in the food industry, which can be applied in food, technology and environmental fields. The use of β-galactosidase for the hydrolysis of lactose in milk and whey is one of the promising enzymatic applications in the food and dairy processing industries. The enzyme can be used in both soluble and immobilized forms. Immobilization has been found to be a convenient method for rendering the enzyme thermally stable and preventing loss of enzymatic activity. The purpose of this review is to summarize and analyze information on the methods of immobilization of the β-galactosidase enzyme and the possibility of its application for the biosynthesis of lactulose. Although most industries still hydrolyze lactose with the free enzyme, immobilization of β-galactosidase is of great interest due to its potential benefits. It has been studied that immobilized enzymes can increase their stability and resistance to environmental conditions. Also, the immobilization of the enzyme makes it possible to reuse it and it can be easily separated from the product. These advantages can significantly reduce the cost of the process. There are the following methods of immobilization: physical adsorption, covalent bonding and capture method. Adsorption is the simplest immobilization method based on weak forces between the matrix and enzymes, which include van der Waals forces, hydrophobic interactions and hydrogen bonds, as well as stronger ionic interactions.Covalent bonding is the retention of enzymes on the surface of a support by forming a covalent bond. The entrapment method consists in the physical confinement of enzymes in a small space, such as in membranes or matrices. It is necessary to choose the right material for immobilization, it must be reusable and easy to extract the enzyme. At present, the production of lactulose under industrial conditions is based on the isomerization of lactose in alkaline media at high temperatures. The disadvantage of such technologies is the costly removal of catalysts, remaining lactose and reaction by-products. The solution to this problem may be the use of enzymes to produce lactulose. Under certain conditions, in the presence of fructose, β-galactosidases can catalyze the reactions of lactulose synthesis.

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