| Abstrakt: |
In the food industry, the β-galactosidase enzyme is widely used, being applied mainly in the elaboration of products for the lactose intolerant, can carry out the hydrolysis of lactose. To date, it has been immobilized by different methods to expand and improve its application. In this work, β-galactosidase was produced from yeast Kluyveromyces marxianusand immobilized on Duolite®A-568 ion exchange resin. Optimization of the immobilization conditions was performed using Central Composite Rotational Design with the variables: pH, buffer concentration, and activity offered in immobilization. Immobilization was also evaluated for commercial Lactozyme®enzyme. The produced enzyme showed thermal stability at temperatures between 30 and 35°C, pH 7.3, and storage stability under refrigeration (8°C) for 7 weeks. The best results for the immobilization optimization for β-galactosidase produced (activity recovered in the range of 19.24%) were obtained for pH values between 6.8 and 7.3, buffer concentration between 0.1 and 0.8 M, and activity offered between 18.5 and 27 U. Results, when compared to the use of a commercial enzyme, that reached recovered immobilization of 12.22% in pH 6.0 and 19.47% in pH 7.0 shows, that enzyme β-galactosidase immobilization in Duolite A-568 resin is a possibility. |
