LACTOSE HYDROLYSIS IN MILK BY IMMOBILIZED BETA-GALACTOSIDASE

The intolerance of a large number of children and adults for the lacto se containing products caused a wide spread of investigations of the d ecrease of this bisaccharide in meals carried out by the application o f such enzymes as beta-galactosidases. The properties of four differen t commercial preparations of beta-galactosidase originating from bacte ria and fungi are described. The native enzymes are compared with thei r immobilized forms. pH and temperature optimalization and stability c urves are presented not only for the immobilized enzymes but also for those which were additionally cross-linked with glutaraldehyde or bis- oxirane. Lactozym 3000 in an immobilized form seems to be the most use ful for the delactatic process of commercially available milk.