Optimisation of immobilisation conditions for chick pea β-galactosidase (CpGAL) to alkylamine glass using response surface methodology and its applications in lactose hydrolysis

► Chick pea β-galactosidase has been immobilised onto alkylamine glass. ► Box-Behnken experimental design was used for optimising parameters. ► Thermal stability was significantly improved after immobilisation. ► Lactose in milk whey was hydrolysed at a comparatively higher rate than that of milk.