An immobilized enzyme is an enzyme that is attached to an inert, insoluble material such as calcium alginate (produced by reacting a mixture of sodium alginate solution and enzyme solution with calcium chloride).
Lactose is a disaccharide found in milk which is made up of glucose and galactose, both monosaccharides. Lactase is the enzyme that breaks up lactose into glucose and galactose. Most humans have the ability to break down lactose in milk because they produce lactase in their digestive tract, however is is possible for them to loose this ability over time. We can produce lactose-free milk by treating milk containing lactose with the enzyme lactase. This can be done in the lab using the following steps: 1) A syringe is used to add a mixture of sodium alginate and lactase to a solution of calcium chloride drop by drop to form beads of immobilized lactase. Lactase is the enzyme that breaks up lactose into glucose and galactose. Most humans have the ability to break down lactose in milk because they produce lactase in their digestive tract, however is is possible for them to loose this ability over time. 1 Economy: The immobilized enzyme is easily removed from the reaction making it easy to recycle the biocatalyst. 2  This is particularly useful in processes such as the production of Lactose Free Milk, as the milk can be drained from a container leaving the enzyme (Lactase) inside ready for the next batch. It also allows enzymes to be held in place throughout the reaction, following which they are easily separated from the products and may be used again-a far more efficient process and so is widely used in industry for enzyme catalysed reactions. Abstract. A stable and water-insoluble immobilized lactase having a high lactose-hydrolyzing activity is produced with industrial advantages by immobilizing a lactase derived from Aspergillus oryzae on a macroporous phenol-formaldehyde anion-exchange resin. The immobilized lactase can be used in the continuous... [0070]. A dry powder of lactase originated from a yeast, Saccharomyces (Kluyveromyces) lactis was adsorbed at pH 6.65 on the same carrier as used in Example 1, and then treated with a 1.5% glutaraldehyde solution (adjusted to pH 6.65) .to be immobilized by means of covalent attachment. Abstract. Immobilization of lactase for continuous hydrolysis of lactose in milk systems offers considerable potential for the improvement of fluid dairy products. The hydrolyzed product, which contains glucose and galactose, may possess improved functional and nutritional properties An immobilized enzyme is an enzyme that is attached to an inert, insoluble material such as calcium alginate (produced by reacting a mixture of sodium alginate solution and enzyme solution with calcium chloride). This can provide increased resistance to changes in conditions such as pH or temperature. It also allows enzymes to be held in place throughout the reaction, following which they are easily separated from the products and may be used again-a far more efficient process and so is widely used in industry for enzyme catalysed reactions. Use of immobilised lactase. Lactase is one of relatively few enzymes that have been used both free and immobilised in large-scale processes. Immobilised lactases are important mainly in the treatment of whey, as the fats and proteins in the milk emulsion tend to coat the biocatalysts. This both reduces their apparent activity and increases the probability of microbial colonisation. Immobilized enzymes are very important for commercial uses as they possess many benefits to the expenses and processes of the reaction of which include: 1  Convenience: Minuscule amounts of protein dissolve in the reaction, so workup can be much easier. It also allows enzymes to be held in place throughout the reaction, following which they are easily separated from the products and may be used again-a far more efficient process and so is widely used in industry for enzyme catalysed reactions. Patents. A stable and water-insoluble immobilized lactase having a high lactose-hydrolyzing activity is produced with industrial advantages by immobilizing a lactase derived from Aspergillus oryzae on a macroporous phenol-formaldehyde anion-exchange resin. The immobilized lactase can be used in the continuous... [0070]. A dry powder of lactase originated from a yeast, Saccharomyces (Kluyveromyces) lactis was adsorbed at pH 6.65 on the same carrier as used in Example 1, and then treated with a 1.5% glutaraldehyde solution (adjusted to pH 6.65) .to be immobilized by means of covalent attachment.
http://www.youtube.com/watch?v=P7e9Mj9ATpQ http://www.youtube.com/watch?v=P7e9Mj9ATpQ https://en.wikipedia.org/wiki/Immobilized_enzyme http://www.google.com/patents/EP0037667A2?cl=en http://link.springer.com/chapter/10.1007%2F3540096868_3 https://en.wikipedia.org/wiki/Immobilized_enzyme http://www1.lsbu.ac.uk/water/enztech/imlactase.html https://en.wikipedia.org/wiki/Immobilized_enzyme http://www.google.com/patents/EP0037667A2?cl=en
immobilized enzymes definition lactase