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2012 (Vol. 4, Issue: 2)
Article Information:

Study on Hydrolysis of Lactose in Whey by use of Immobilized Enzyme Technology for Production of Instant Energy Drink

Alak Kumar Singh and Karunakar Singh
Corresponding Author:  Alak Kumar Singh 

Key words:  Alginate gel, immobilization, instant energy drink, lactose hydrolysis, value added product, whey, yeast
Vol. 4 , (2): 84-90
Submitted Accepted Published
January 19, 2012 February 17, 2012 April 20, 2012
Abstract:

The strain Kluyveromyces marxianus was selected to isolate enzyme β-galactosidase, to hydrolyze lactose in whey to prepare instant energy beverage. The cells were immobilized in 5.0% sodium alginate gel for their subsequent use in hydrolysis of lactose in whey. The immobilized cell system was found beneficial in reducing the cost of the product and increase reusability of enzyme. Various process parameters were optimized. Maximum yield of the lactose hydrolysis i.e., 81.2% was found with microbial cells immobilized in 10.0% CaCl2 solution with a bead size of 2.20 mm. The system was stable and beads could be reused up to eighth cycle without any remarkable change in their ability to carry out lactose hydrolysis in whey.
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  Cite this Reference:
Alak Kumar Singh and Karunakar Singh, 2012. Study on Hydrolysis of Lactose in Whey by use of Immobilized Enzyme Technology for Production of Instant Energy Drink.  Advance Journal of Food Science and Technology, 4(2): 84-90.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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