THE PURIFICATION AND IMMOBILIZATION OF PENICILLIUM-NOTATUM BETA-GALACTOSIDASE

Penicillium notatum No. 1 as a producer of beta-galactosidase was cult ivated in a 5-1 fermenter. Various methods of protein isolation and co ncentration from the culture fluid were optimized. Then the conditions of beta-galactosidase purification using an affinity chromatographic technique were established. The purified enzyme was immobilized on a c ontrolled porous glass (CPG). The optimum temperature and pH values of the native and immobilized forms of beta-galactosidase were determine d as 50 degrees C and 30-50 degrees C as well as pH 3 and pH 3-5, resp ectively.