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Applications of B-galactosidase Enzyme in Food Industry
Volume 3, Issue 1, 2021, Pages 3 - 20
1 PhD student, Department of Food Science and Technology, Najafabad Branch, Islamic Azad University, Isfahan, Iran
2 Assistant Professor, Department of Biochemistry, Faculty of Medicine, Najafabad Branch, Islamic Azad University, Isfahan-Iran
3 PhD student, Department of Food Science and Technology, Najafabad Branch, Islamic Azad University, Isfahan, Iran
Abstract :
Β-galactoseidases are obtained from microorganisms such as fungi, bacteria and yeasts, animal cells, plants and from recombinant sources. β-Galactosidase is an important industrial enzyme in the hydrolysis of milk lactose and whey. Lactose enzymatic hydrolysis allows to prevent health and environmental problems caused by this saccharide. In addition, this enzyme catalyzes the formation of galactolygosaccharides, which are prebiotic additives for so-called healthy foods. β-Galactosidase is one of the enzymes that has been used in large-scale processes of the food industry in both free and sedation forms. In order to increase stability, reuse and use in processes continuously, these enzymes have been sedented by absorption, coovarian bonding, micro encapsulation, trapping and transverse connection. Beta-galactoseidase can be penetrated directly into the whey stream, resulting in the production of sweet syrup, which can be used as an additive in ice creams, desserts, etc. This enzyme can be used to reduce crystallization in dairy products, such as ice cream and condance milk, which is caused by high concentrations of lactose. By hydrolysis of lactose and decreasing its concentration, it can help to improve tissue and digestion more easily. In addition, the addition of additional sweeteners decreases, resulting in a lower amount of calories in the final product. The beta-galactoseidase enzyme reduces the fermentation time (when lactose is hydrolyzed into glucose and galactose), thereby lowering the time to reach the desired pH in products such as yogurt and cheese.
Β-galactoseidases are obtained from microorganisms such as fungi, bacteria and yeasts, animal cells, plants and from recombinant sources. β-Galactosidase is an important industrial enzyme in the hydrolysis of milk lactose and whey. Lactose enzymatic hydrolysis allows to prevent health and environmental problems caused by this saccharide. In addition, this enzyme catalyzes the formation of galactolygosaccharides, which are prebiotic additives for so-called healthy foods. β-Galactosidase is one of the enzymes that has been used in large-scale processes of the food industry in both free and sedation forms. In order to increase stability, reuse and use in processes continuously, these enzymes have been sedented by absorption, coovarian bonding, micro encapsulation, trapping and transverse connection. Beta-galactoseidase can be penetrated directly into the whey stream, resulting in the production of sweet syrup, which can be used as an additive in ice creams, desserts, etc. This enzyme can be used to reduce crystallization in dairy products, such as ice cream and condance milk, which is caused by high concentrations of lactose. By hydrolysis of lactose and decreasing its concentration, it can help to improve tissue and digestion more easily. In addition, the addition of additional sweeteners decreases, resulting in a lower amount of calories in the final product. The beta-galactoseidase enzyme reduces the fermentation time (when lactose is hydrolyzed into glucose and galactose), thereby lowering the time to reach the desired pH in products such as yogurt and cheese.
Keywords :
β-galactosidase, galactoaligosaccharide, Encapsulation, Hydrolysis
β-galactosidase, galactoaligosaccharide, Encapsulation, Hydrolysis