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Investigation into the immobolisation of Lactase enzyme
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| Submitted: Tue Aug 19 2003
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INVESTIGATION INTO THE IMMOBOLISATION OF LACTASE ENZYME In order for enzymes to be more effective during a production process they must be brought into maximum contact with the substrate molecules. One method of achieving this is to immobilise the enzyme molecules by binding them chemically to a bonding agent, trapping them in a gel. The immobilised enzymes are then brought into contact with the substrate solution. Lactase is an enzyme which coverts lactose into glucose and galactose. In this investigation small amounts of lactase will be immobilised in sodium algenate to form enzyme beads. Milk will then be passed through the beads. The amount of levels present in the milk after being passed through the enzymes will then be recorded determining their effectiveness. The concentrations of the enzymes encapsulated within the gel will be varied and the different results compared. Four concentrations will be used: 100%, 80%, 60%,...
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