Trichoderma viride ATCC 32098’in kaba ekstraktıyla laktoz hidrolizinin araştırılması

Investigation of lactose hydrolysis by crude extract of Trichoderma viride ATCC 32098

Abstract

Objective: Aim of this study was to find the optimum pH, temperature and incubation conditions for efficient lactose hydrolysis by beta-galactosidase produced by Trichoderma viride ATCC 32098. In addition, enzymatic lactose hydrolysis in milk, whey and lactose solutions were studied and compared.Material and methods: Trichoderma viride ATCC 32098 was incubated at 30°C for 8 days on a rotary shaker. Lactose hydrolysis was calculated based on the amount of glucose measured. Hydrolysis was carried out in lactose solution, milk and whey.Results: Maximum efficiency was observed at pH 5.0 and at 60°C. Agitation increases lactose hydrolysis slightly. When enzymatic lactose hydrolysis in milk, whey and lactose solutions were studied, it was observed that after 26 h, hydrolyses in lactose solution and whey were almost 100% and hydrolysis in milk was 92%.Conclusion: It can be concluded that the enzyme produced from T. viride ATCC 32098 in this study is a good alternative for use in lactose hydrolysis

Özet

Amaç: Bu çalışmanın amacı, Trichoderma viride ATCC 32098'den üretilen beta-galaktosidaz enziminin en verimli laktoz hidrolizi için uygun pH, sıcaklık ve inkübasyon koşullarının belirlenmesidir. Ayrıca, süt, peynir altı suyu ve laktoz çözeltilerinde enzimatik laktoz hidrolizi karşılaştırıldı