Home           Contact us           FAQs           
    
     Journal Home     |     Aim & Scope    |    Author(s) Information      |     Editorial Board     |     MSP Download Statistics
    Abstract
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.
Abstract PDF HTML
  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.
    Advertise with us
 
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Current Information
   Sales & Services
Home  |  Contact us  |  About us  |  Privacy Policy
Copyright © 2015. MAXWELL Scientific Publication Corp., All rights reserved