Formation of oligosaccharides during enzymatic lactose hydrolysis and their importance in a whey hydrolysis process: Part II: Experimental.

Enzymatic lactose hydrolysis using two yeast and two fungal lactases that are of current technical interest was studied. The enzymes were compared regarding their oligosaccharide production. Parameters influencing oligosaccharide formation, together with the effect of immobilization were examined and conditions minimizing oligosaccharide content in the hydrolysis product were proposed.

Formation of oligosaccharides during enzymatic lactose: Part I: State of art.

Enzymatic lactose hydrolysis by beta-galactosidase (lactase) was investigated with respect to the formation of oligosaccharides. An analysis of the formation of oligosaccharides and their control is important in the development of technical applications for enzymatic lactose hydrolysis. The available literature data on transfer reactions of lactase were reviewed, compared, and presented in a concise tabular form.

Enzyme adsorption in porous supports: local thermodynamic equilibrium model.

Enzyme adsorption from a finite bath (batch adsorption) onto porous spherical supports is investigated both experimentally and theoretically using beta-galactosidase and Duolite ion-exchange resin as a model system. Efficient numerical techniques are presented that have been used in conjunction with a parameter estimation routine to evaluate adsorption isotherm constants. Results show that even for adsorption processes lasting almost 10 h, the majority of the enzyme is confined to the outer half of the support and, for high initial enzyme concentrations in the bath, this loading takes place as a slowly moving front.