Question

Which of the following is not true for immobilized lactases?

(a) Product inhibition by galactose

(b) Unwanted oligosaccharide formation

(c) Microbial contamination

(d) Batch variability problems of acid hydrolysis

I got this question in an international level competition.

My question is from High Fructose Corn Syrups and use of Immobilized Raffinase, Invertase and Lactase topic in section Immobilized Enzymes and their Uses of Enzyme Technology

Answer 1

The correct choice is (d) Batch variability problems of acid hydrolysis

The best I can explain: Batch variability problems of acid hydrolysis comes into picture when syrups are being produced by using acid hydrolysis process rather than the use of immobilized enzymes. The following is true for immobilized lactases:

• Product inhibition by galactose and unwanted oligosaccharide

This may be reduced by increasing the effectiveness factor and a reduction in the degree of hydrolysis or initial lactose concentration which may also lead to a reduction in the economic return.

• Microbial contamination

This can be controlled by the use of regular sanitation with basic detergent and a dilute protease solution.