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- Title
Extraction, Purification and Thermodynamic Characterization of Almond (Amygdalus communis) β-Galactosidase for the Preparation of Delactosed Milk.
- Authors
Pal, Ajay; Lobo, Melita; Khanum, Farhath
- Abstract
Buffer type, pH and ionic strength, as well as the fraction of polyvinylpyrrolidone were optimized for efficient extraction of β-galactosidase from almond seeds. The enzyme was purified up to electrophoretic homogeneity employing (NH4)2SO4 (15-60 %) fractionation, size exclusion and ion-exchange chromatography. Molecular mass of β-galactosidase as estimated by gel filtration and SDS-PAGE was approx. 62 kDa, confirming its monomeric nature. The optimum activity of the enzyme was at pH=5.5, and it was stable within the range of pH=5.0-6.0. Various kinetic parameters of β-galactosidase thermal inactivation were calculated: ΔHº ΔSº and ΔGº suggested that the enzyme undergoes significant processes of unfolding during denaturation. Using β-galactosidase from almond seed powder, lactose hydrolysis in milk up to approx. 50 % was observed. The findings indicate the potential use of almond seeds for the production of low/delactosed milk for lactose-intolerant population.
- Subjects
LACTASE; POVIDONE; ENZYME kinetics; THERMODYNAMICS; HYDROGEN-ion concentration; ALMOND; GEL permeation chromatography; ION exchange chromatography
- Publication
Food Technology & Biotechnology, 2013, Vol 51, Issue 1, p53
- ISSN
1330-9862
- Publication type
Article