Hydrolysis of milk/whey lactose by β galactosidase: A comparative study of stirred batch process and packed bed reactor prepared with calcium alginate entrapped enzyme

Calcium alginate entrapped β galactosidase preparations were used for the hydrolysis of lactose from solution, milk and whey in batch processes as well as in continuous packed bed columns. The efficiency of columns, containing calcium alginate entrapped soluble and crosslinked concanavalin A complex of β galactosidase was examined at various flow rates at room temperature 32 °C, for the continuous hydrolysis of 0.1 M lactose for over 2 months. From the kinetic study the Michaelis constant (Km) were found to be 2.51 mM and 5.18 mM for the free and immobilized β galactosidase, respectively. The Vmax for the soluble enzyme and immobilized preparation was 4.8 × 10−4 mol/min and 4.2 × 10−4 mol/min, respectively. Furthermore, we found that entrapped crosslinked Con A–β galactosidase was more efficient in the hydrolysis of lactose present in milk (77%) and whey (86%) in batch processes as compared to the entrapped soluble β galactosidase.