Enhancement of ß-galactosidase catalytic activity and stability through covalent immobilization onto alginate/tea waste beads and evaluating its impact on the quality of some dairy products.

ABSTRACT

The current study aimed to evaluate the hydrolysis of whole fat milk (WFM) and sweet whey (SW) using ß-galactosidase (ß-gal) after covalent immobilization onto activated alginate/tea waste (Alg/TW) beads as a novel carrier. The optimum temperature for free and Alg/TW/ß-gal was 40 °C and the ideal pH was 7.0. However, Alg/TW/ß-gal displayed better stabilities at high temperatures and a wide pH range. Additionally, the value of Km and Vmax for Alg/TW/ß-gal was higher than the free enzyme. The Alg/TW/ß-gal showed better residual activity (78.6 %) after 90 storage days at 4 °C. The reusability of Alg/TW/ß-gal was very good as it conserved its full activity after 15 consecutive cycles and conserved 93 % of its initial activity after 10 cycles with ONPG (O-nitrophenyl-ß-D-galactopyranoside) and lactose as a substrate, respectively. The impact of Alg/TW/ß-gal on WFM and SW using HPLC analysis revealed a remarkable decrease in lactose concentration and increase of glucose and galactose concentrations. The SW exhibited higher degree of lactose hydrolysis (97.3 %) compared to WFM (62.4 %). Besides, SW had a prominent increase in total phenolic content (96.8 mg/L) compared to WFM (54.3 mg/L). The antioxidant activity had increased after enzyme treatment in both WFM and SW. The GC-MS analysis for volatile compounds identified twenty-five flavour constituents. Finally, Alg/TW/ß-gal has a potential application for obtaining healthy, acceptable, and commercial dairy products of low lactose.