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EXAMINING THE PROPERTIES OF LACTASE PRODUCED FROM THE MOLD Aspergillus aculeatus 3. DETERMINATION OF THE OPTIMUM CONDITIONS FOR THE INTRACELLULAR ENZYME PRODUCTION AND PARTIAL PURIFICATION WITH STUDYING SOME OF IT’S PROPERTIES AND APPLICATIONS | ||
| IRAQ JOURNAL OF AGRICULTURE | ||
| Article 1, Volume 15, Issue 1, 2010, Pages 0-0 | ||
| Authors | ||
| A. T. Al-Rawi; S. S. Al-Ta; S. R. Alani | ||
| Abstract | ||
| The optimum condition and best medium for the production of intracellular lactase were studied.The best conditions for the enzyme production from the mold Aspergillus aculeatus were found as : period of fermentation 168h., initial follows pH 5.0, size of inoculums 1106 spore/ml., speed of shaking incubator 150 r.p.m., temp. of fermentation 30C. The best medium for the intracellular lactase production was: deproteinized whey fortified with (NH4)2SO4 0.1% (W/V), K2HPO4 0.1% (W/V), yeast extract 0.01% (W/V) and lactose 10% (W/V). The intracellular lactase was partially purified by two steps that included: dialysis and ion exchange column chromatography (DEAE-cellulose) the yield and fold of purification was 67.69 and 2.63% respectively. The Properties of the partially. purified lactase were investigated. It was found that the pH stability ranged between 5-7. The enzyme retained 94% of it’s original activity after incubation at 50C for 30 min. And the complete loss of the activity was at 60C for the same peiod. The enzyme activity was inhibited by D- galactose. Some technical applications of the crude lactase were investigated. It was found that there was a development in the rate of lactic acid production in lactase hydrolyzed milk by dialyzed and non dialyzed lactase during fermentation by starter of yoghurt in comparison with control milk. Lactase hydrolyzed whey by crude intracellular lactase was used in the production of biomass from baker’s yeast Saccharomyces cerevisiae. There was a raise in biomass by one log. cycle after incubation for72 h. Whey proteins were around activators for crude lactase activity, while milk caseins were strong inhibitors. | ||
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