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Enzyme Research
Volume 2010, Article ID 473137, 16 pages
http://dx.doi.org/10.4061/2010/473137
Review Article

Potential Applications of Immobilized β-Galactosidase in Food Processing Industries

Biotechnology Research Laboratory, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148 106, India

Received 16 June 2010; Revised 22 September 2010; Accepted 21 November 2010

Academic Editor: Cristina M. Rosell

Copyright © 2010 Parmjit S. Panesar et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The enzyme β-galactosidase can be obtained from a wide variety of sources such as microorganisms, plants, and animals. The use of β-galactosidase for the hydrolysis of lactose in milk and whey is one of the promising enzymatic applications in food and dairy processing industries. The enzyme can be used in either soluble or immobilized forms but the soluble enzyme can be used only for batch processes and the immobilized form has the advantage of being used in batch wise as well as in continuous operation. Immobilization has been found to be convenient method to make enzyme thermostable and to prevent the loss of enzyme activity. This review has been focused on the different types of techniques used for the immobilization of β-galactosidase and its potential applications in food industry.