Beta-galactosidase Structure, Sources, Function and Application in Food Industry: Review

Abstract

    This review mainly focuses on the function, characteristics, and industrial use of β -galactosidase in lactose intolerance. Galactosidase is a food-based enzyme that hydrolyzes lactose into glucose and galactose. It is most frequently utilized in the dairy manufacturing business. The primary goal of this catalyst is to enhance non-fermented dairy products' technological, textural, and scientific qualities while also creating new and innovative products with hydrolyzed lactose that can be suitable for people who cannot tolerate lactose. Galactosidase, a converting enzyme belonging to the hydrolase family and generated from the group of saccharides They are widely dispersed throughout the various organic life systems. Due to lactose's restricted solubility range, enzymatic hydrolysis of lactose is also recommended in food-based technologies. In fermented dairy products including ice cream, butter, cheese curd, and yogurt, the amount of lactose was discovered to be particularly high. This can cause severe lactose crystallization, which results in the passage of the products through a rough, abrasive surface. Dairy products' enhanced flexibility and overall richness are also benefits of lactose hydrolysis. These goods are particularly palatable. Galactosidase enzyme use prior to the condensing operation can also achieve this goal by lowering the lactose concentration to a level where lactose is no longer an issue. Utilization of β-galactosidase in industry. Due to the beneficial and beneficial impact on the intestinal bacterial microbiota, the galactosidase enzyme has a variety of industrial applications.