Effect of Temperature on Cross-linked Immobilized Lactase Activity
by Kodai Kobayashi
Abstract – This paper explores an effect of cross-liked immobilization on the thermostability of lactase enzyme. It is known that the critical denaturization temperature for free-lactase is around 40℃ at pH 7. The paper reports a significant increase in thermostability of lactase (about a 10℃ temperature increase at pH 7) due to cross-linked immobilization based on Tukey HSD Post Hoc ( 𝐩 <𝟎. 𝟎𝟓). Although further experimentation is needed, it can be suggested that the immobilization of lactase could be used as a viable method to increase the industrial efficiency for production of lactose-free milk, due to the increased reaction rate and reduced risk of microbial contaminations at the elevated operation temperature.