Optimisation of immobilisation conditions for chick pea β-galactosidase (CpGAL) to alkylamine glass using response surface methodology and its applications in lactose hydrolysis

摘要: Abstract Response surface methodology was advantageously used to optimally immobilise a β-galactosidase from chick pea onto alkylamine glass using Box–Behnken experimental design, resulting in an overall 91% immobilisation efficiency. Analysis of variance performed determine the adequacy and significance quadratic model. Immobilised enzyme showed shift optimum pH; however, temperature remained unaffected. Thermal denaturation kinetics demonstrated significant improvement thermal stability after immobilisation. Galactose competitively inhibits both soluble immobilised conditions. Lactose milk whey hydrolysed at comparatively higher rate than that milk. excellent reusability with retention more 82% enzymatic activity 15 uses. The found be fairly stable dry wet conditions for three months 80% residual activity.