Isolation and characterization of β-galactosidase Enzymes

The β-Galactosidase enzyme is used for two purposes: eliminating lactose from milk products for lactose intolerant persons and creating galactosylated goods. Beta Galactosidase, hydrolyses the lactose into glucose and galactose and it is most commonly used in food based technology, particularly in the dairy manufacturing industry. Beta-Galactosidase derived from the group of saccharides which is a converting enzymes in the family of hydrolases. They are broadly distributed in the several biological living systems. The enzymatic hydrolysis of lactose is also preferred in food based technology due to the low soluble range of lactose. The concentration lactose was found to be high in fermented dairy products such as ice cream, butter, cheese curd, yogurt, etc., can prompt extreme lactose crystallization bringing about items through a coarse, abrasive surface. Lactose hydrolysis in dairy products enhances adaptability also, richness altogether. These products are extra edible. Also for this purpose, the utilization of beta-galactosidase enzyme prior to the condensing operation can reduce the lactose content to a point where lactose was no longer a problem industrial application of beta-galactosidase. In Industrial, due to the positive and constructive effect on intestinal bacterial microflora, different types of applications are possible in beta-galactosidase enzyme.