Potential Applications of Immobilized β-Galactosidase in Food Processing Industries

Table 4

Hydrolysis of lactose with various immobilizing techniques of β-galactosidase.

Microbial source	Immobilizing agent	% Lactose hydrolysis	Time of hydrolysis	References
Fungal galactosidase (Miles Chemie)	Polyvinyl-alcohol	75%	5-6 h	[93]
E. coli	Polyacrylamide gel	47%	6 h	[58]
K. lactis	Thiosulfinate/thiosulfonae	85%–90%	2.5 h	[79]
K. fragilis	Cellulose beads	>90%	5 h	[14]
K. lactis	Cotton fabric	95%	2 h	[82]
Fungal β-galactosidase	Hydrogels	70%–75%	7 h	[116]
K. marxianus	Calcium alginate	84.8%	2.5 h	[117]
A. oryzae	Concanavalin A layered calcium alginate-starch hybrid beads	89%	3 h	[98]
Bacillus stearothermophilus	Chitosan	>80%	2 h	[54]