In this study, the enzyme β-galactosidase, called lactase, functions to break down lactose. These β-galactosidases are used not only in the preparation of lactose-free foods, but also in the processes of processing whey products and obtaining prebiotics. β-galactosidase breaks down the lactose disaccharide and can be isolated from a variety of sources, particularly plants, microorganisms, and animal tissues. The role of this enzyme is crucial in the production of hydrolyzed lactose and glycosylated products for people who cannot tolerate lactose. The composition of the β-galactosidase enzyme is important. Researchers extensively studied the composition of the β-galactosidase enzyme in the dry extract of the cultivated local chickpea (Cicer arietinum). The o-nitrophenyl-β-D-galactopyranoside (ONPG) substrate was used to measure enzyme activity. The results showed that the β-galactosidase enzyme in the dry extract from local plant raw materials has high stability and scientifically substantiated the possibility of its use in the production of local biologically active supplements.
Analysis of The Activity of the Β-Galactosidase Enzyme in A Dry Extract Obtained from The Local Chickpea (CICER Arietinum) Plant
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References
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