Kinetics and Thermal Properties of Crude and Purified β-Galactosidase with Potential for the Production of Galactooligosaccharides

Anna Rafaela Cavalcante Braga1, Ana Paula Manera2, Joana da Costa Ores1, Luisa Sala1, Francisco Maugeri3 and Susana Juliano Kalil1*

1Chemistry and Food School, Federal University of Rio Grande (FURG), BR-96201900 Rio Grande, RS, Brazil
Food Engineering, University Federal of Pampa (UNIPAMPA), BR-96400000 Bagé, RS, Brazil

Faculty of Food Engineering, University of Campinas (UNICAMP), BR-13083862 Campinas, SP, Brazil

Article history:

Received October 19, 2011

Accepted September 6, 2012

Key words:

inactivation kinetics, thermal properties, thermodynamic parameters


β-Galactosidase is an enzyme that catalyzes the hydrolysis of lactose. It has potential importance due to various applications in the food and dairy industries, involving lactose- reduced ingredients. The properties of two β-galactosidase enzymes, crude and purified, from different sources, Kluyveromyces marxianus CCT 7082 and Kluyveromyces marxianus ATCC 16045, were analyzed. The pH and temperature optima, deactivation energy, thermal stability and kinetic and thermodynamic parameters were determined, as well as the ability to hydrolyze lactose and produce galactooligosaccharides. Purification process improved the properties of the enzymes, and the results showed that purified enzymes from both strains had a higher optimum temperature, and lower values of Km, thus showing greater affinity for o-nitrophenyl-β-D-galactopiranoside than the crude enzymes. The production of galactooligosaccharides was also greater when using purified enzymes, increasing the synthesis by more than 30 % by both strains.  

*Corresponding author:
                                               +55 53 3233 8754
                                               +55 53 2414 5614

Search FTB

Follow us

 facebook 1 twitter bird_icon LI In Bug


Environmental Policy

sdg publishers compact 4 300x300

QR Code


We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information