Production, purification, characterization, immobilization, and application of β‐galactosidase: a review

Abstract

Biopharmaceuticals are new categorizing biomolecules, which are the results of incredible proliferation in the field of biotechnology. One of the challenging biomolecule β-galactosidase (β-galactosidase galacto hydrolysase, trivially lactase) catalyzes hydrolysis of lactose to produce glucose and galactose, and in some cases, it takes part in transgalactosylation reaction that produces functional food galato-oligosaccharide. A wide variety of strategies had been already attempted for production of β-galactosidase through fermentative route. Beside the upstream process, downstream technology towards purification and immobilization of target enzyme also create great attentions. Subsequently, its wide applications in the field of food, biopharmaceuticals, dairy, diagnosis, and waste treatment boost up biotechnological economy as well as zero-effluent discharge. In dairy industry, β-galactosidase has been used to degrade lactose, prevent crystallization of lactose, improve sweetness, and increase the solubility of milk product, otherwise which would be an environmental pollutant. In food and pharmaceutical industries, β-galactosidase has been used to prepare low lactosecontaining food products for low lactose-tolerant people. Therefore, it is obvious to elucidate different technological aspects of β-galactosidase, which may provide a great knowledge in educational and industrial field. Taking the enzyme into account, a ready review has been made about its production, purification, characterization, and immobilization technology. The review also addresses wide applications of β-galactosidase in different fields.

Enhanced elimination of non‐digestible oligosaccharides from soy milk by immobilized α‐galactosidase: A comparative analysis

“…Alginate, a natural polysaccharide composed of 1,4 linked β ‐d mannuronic and α ‐l‐guluronic acid residues forms an insoluble gel‐like matrix in the presence of calcium ions (Bibi, Qader, & Aman, ). Chitosan, a natural polyaminosaccharide obtained by N‐deacetylation of chitin, can form macrospheres which can entrap enzymes (Nath et al, ). The advantage of using these matrices is that they are non‐toxic, biocompatible, and inexpensive.…”

“…In the recent years, researchers have immobilized α‐galactosidases using different matrices (Baffa Júnior, Viana, de Rezende, Soares, & Guimarães, ; Bayraktar, Serilmez, Karkaş, Çelem, & Önal, ; Lee, Park, & Cho, ; Okutucu, Çelem, & Önal, ; Singh et al, ). For feasibility of industrial applications, many factors have to be considered while choosing suitable immobilization matrix such as ease of immobilization, non‐toxicity for use in food industry and cost‐effectiveness (Katrolia et al, ; Nath et al, ). Furthermore, it is desirable that the immobilized enzyme exhibits better biochemical properties like catalytic efficiency, stability, and shelf life compared to the free enzyme.…”

“…Immobilization technology has been successfully applied for developing various cost-effective enzymatic processes (DiCosimo, McAuliffe, Poulose, & Bohlmann, 2013). Compared to soluble enzymes, immobilized enzymes have been shown to exhibit better stability, effective reutilization and easy separation from the reaction medium, which reduces the overall cost of industrial applications (Nath, Chakraborty, Bhattacharjee, & Chowdhury, 2015;Nath, Mondal, Chakraborty, Bhattacharjee, & Chowdhury, 2014).…”

Recyclable solid-phase biocatalyst with improved stability by sol–gel entrapment of β-d-galactosidase

“…Accordingly, the major 10 applications of β-D-galactosidase (β-Gal) would be related to processing of lactose-containing 11 products [1]. Manufacture of lactose-free milk and dairy products is important to allow 12 consumption of such foods for people (especially children) with intestinal lactase deficiency, 13 resulting in lactose intolerance [2].…”

Gene clone and characterization of a novel thermostable β-galactosidase with transglycosylation activity from Thermotoga naphthophila RUK-10

“…β-D-Galactosidase(β-D-galactoside galactohydrolase, EC 3.2.1.23), which is commonly known as lactase, is an important enzyme in the food, dairy, and fermentation industries [1,2] . This enzyme belongs to the glycosyl hydrolase family, which exists commonly in microorganisms, plants, and animals.…”