Whey is a green-yellowish fluid that derives from cheese-making and casein manufacture. The compositional quality and properties of whey can differ greatly, which depends on production technology and milk quality used. The main constituents of whey’s dry matter are lactose (46-52 g/L) and whey proteins (6-10 g/L) (Jelen, 2003; Adam et al., 2004; Jeličić et al., 2008). Whey fermentation is initi...

A significant contribution to displacement of fossil petroleum utilization can be made through the use of renewable waste and byproduct material for commodity chemical production. One such opportunity is lactose recovered from cheese whey. Several routes for use have been considered. A process involving catalytic hydrolysis of the lactose, catalytic hydrogenation to produce the sugar alcohols, ...

We study the enzymatic hydrolysis of lactose by a commercial enzyme from a selected strain of Kluyveromyces fragilis. The variables analyzed were: temperature (25–40 ◦C), enzyme concentration (0.1–3.0 g l−1), lactose concentration (0.0278–0.208 M), and initial galactose concentration (0.0347 M). On the basis of the data analyzed, both published and in the present work, we propose a Michaelis–Me...

BACKGROUND β-D-Galactosidases (EC 3.2.1.23) catalyze the hydrolysis of terminal non-reducing β-D-galactose residues in β-D-galactosides. Cold-active β-D-galactosidases have recently become a focus of attention of researchers and dairy product manufactures owing to theirs ability to: (i) eliminate of lactose from refrigerated milk for people afflicted with lactose intolerance, (ii) convert lacto...

Lactose is the major sugar present in milk and an important osmotic regulator of lactation. It is digested by intestinal lactase, an enzyme expressed in new-borns. Its activity declines following weaning. As a result, adult mammals are normally lactose-intolerant and more than 75% of the human adult population suffers from lactase deficiency. A reduction in milk lactose content could be benefic...

The identity of a novel form of sialyl-lactose found in milk of the echidna (Tachyglossus aculeatus) was investigated. The sialyl-lactose yielded equimolar amounts of N-acetylneuraminic acid and lactose during mild acid hydrolysis but was resistant to the action of a bacterial neuraminidase. A viral neuraminidase hydrolysed it to lactose plus a form of sialic acid that reacted positively with t...

Using an electrical technique for measuring transjejunal potential differences (PDs) in conscious man, we have estimated the electrogenic absorption of the hexoses liberated by hydrolysis of lactose which was infused into the jejunum of one normal control and 21 patients with diarrhoea. The results were compared with jejunal lactase levels determined from biopsy specimens taken from the recordi...

Grosová Z., Rosenberg M., Rebroš M. (2008): Perspectives and applications of immobilised β-galactosidase in food industry – a review. Czech J. Food Sci., 26: 1–14. β-Galactosidase is an important industrial enzyme in the hydrolysis of milk and whey lactose. The enzymatic hydrolysis of lactose allows to avoid health and environmental problems posed by this disaccharide. In addition, this enzyme ...