Publication

The kinetics of lactose hydrolysis for the b-galactosidase from Aspergillus niger

Albert Renken
1982
Journal Articles

Abstract

The kinetics of glucose liberation from lactose by b-galactosidase from A. niger was studied in a wide range of the main variables. The anal. shows that the kinetic models proposed so far are not adequate. The main finding is that the reaction rate is not linearly correlated to the enzyme concn.; it increases more than proportionally. This nonlinear relation results because this lactase can distinguish between a- and b-galactose. a-Galactose acts as competitive and anticompetitive inhibitor, whereas b-galactose is a competitive one. The competitive inhibition of the a-anomer is .apprx.12 times more severe than that of the b-anomer. The kinetics, including a simplified model for the mutarotation of galactose is given for a temp. of 50 Deg at a pH of 3.5, the most likely conditions for the application of this lactase in acid whey treatment. [on SciFinder (R)]

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https://infoscience.epfl.ch/entities/publication/3a47ea07-ff4a-4b49-9016-92dde97cc6a1

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Albert Renken
1982
Journal Articles

Abstract

Official source

https://infoscience.epfl.ch/entities/publication/3a47ea07-ff4a-4b49-9016-92dde97cc6a1

About this result

Related concepts (32)

Galactose

Galactose (gəˈlæktoʊs, galacto- + -ose, "milk sugar"), sometimes abbreviated Gal, is a monosaccharide sugar that is about as sweet as glucose, and about 65% as sweet as sucrose. It is an aldohexose and a C-4 epimer of glucose. A galactose molecule linked with a glucose molecule forms a lactose molecule. Galactan is a polymeric form of galactose found in hemicellulose, and forming the core of the galactans, a class of natural polymeric carbohydrates.

Carbohydrate conformation

Carbohydrate conformation refers to the overall three-dimensional structure adopted by a carbohydrate (saccharide) molecule as a result of the through-bond and through-space physical forces it experiences arising from its molecular structure. The physical forces that dictate the three-dimensional shapes of all molecules—here, of all monosaccharide, oligosaccharide, and polysaccharide molecules—are sometimes summarily captured by such terms as "steric interactions" and "stereoelectronic effects" (see below).

Lactose

Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from lac (gen. lactis), the Latin word for milk, plus the suffix -ose used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry. Lactose is a disaccharide derived from the condensation of galactose and glucose, which form a β-1→4 glycosidic linkage.

Related publications (10)

The kinetics of lactose hydrolysis for the b-galactosidase from Aspergillus niger

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