Preparation of lactose-free milk by using salt-fractionated almond (Amygdalus communis) β-galactosidase

摘要: β-galactosidase was isolated from almond (Amygdalus communis) extract by ammonium sulfate precipitation. Almond proteins precipitated using and then dialysed exhibited 5.3-fold purification of β-galactosidase, the yield enzyme preparation 96.5%. The partially purified pH temperature optima at 5.5 50 °C, respectively. significantly stable against heat, pH, calcium magnesium ions D-galactose. over 89% activity even after 2 months storage 4 °C. Hydrolysis lactose in milk whey performed a stirred batch process this preparation. These observations indicated that hydrolysis increased continuously with time. could hydrolyse 94% buffer solution whereas 90% achieved milk. main aim present study to prepare lactose-free milk, which must be free contamination, should inexpensive. Copyright © 2007 Society Chemical Industry