Measuring b-galactosidase activity in opaque dairy solutions under optimum conditions for galactooligosaccharide synthesis by isothermal titration calorimetry

The dairy industry uses enzymes to make cheese, alter product flavor, and eliminate lactose. activities of these have been measured in clear buffered solutions, but because the limitations spectrophotometric methods, enzyme not opaque or colored products where they are used. Isothermal titration calorimetry (ITC) can be used determine reaction kinetics solutions by measuring heat rate (thermal power) from enzyme-catalyzed reactions as a function time. This study ITC measure β-galactosidase activity milk, sweet whey, whey permeate, acid permeate with 2 (EC 3.2.1.23) isozymes derived A. oryzae K. lactis. components fluids thermodynamics, catalyzed homologs differ shown differing thermodynamic profiles. demonstrates that identify their properties.