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Journal of Dairy Science Vol. 56 No. 11 1396-1399
© 1973 by American Dairy Science Association ®
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Kinetics of Lactose Hydrolysis in Acide Whey by ²-Galactosidase from Aspergillus niger

L. E. Wierzbicki and F. V. Kosikowski

Department of Food Science, Cornell University, Ithaca, New York 14850

ABSTRACT

The maximum rate of hydrolysis (3.2 jumoles lactose/min per mg enzyme preparation) was obtained when lactose was 21% in whey concentrates. The enzyme had an apparent Michaelis-Menten constant of 6.2 mM. Hydrolysis of 75 to 90% was obtained in 4 to 5 h in a system at 55 C containing 4% lactose and 40 mg % of enzyme.






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Copyright © 1973 by the American Dairy Science Association ®.