Porungo cheese whey: ?-galactosidase production, characterization and lactose hydrolysis

Abstract This study evaluated the lactose hydrolysis by immobilized ?-galactosidase, which was produced Kluyveromyces marxianus using porungo cheese whey as substrate. Initially, yeast cultivated in medium at 30 °C and 200 rpm, showing a maximal ?-galactosidase production of 14.19 U mL-1. The crude extract obtained used to evaluate enzymatic solution. optimal pH temperature free enzyme investigated, whereas carried out two solutions (total activities 2 6 U) for both forms biocatalyst. Ca-alginate immobilization increased range 40 °C, compared value enzyme, 37 °C. also 7.0, from 6.5 observed enzyme. highest conversion 15.82% 13.77% Although, showed higher rates initial reaction time, kept operational stability throughout suggesting advantage this technology. use allowed aggregate agro-industrial by-product, with concomitant be food industry chain itself.