Bone-bound enzymes for food industry application

摘要

The immobilisation ofβ-galactosidase and amyloglucosidase (AMG) by means of physical adsorption on to bone power is described. The influence of the enzyme load, applied to the support on immobilisation, yield and efficiency, has been determined. The immobilisation process improved the thermal stability of β-galactosidase (at 37 deg C), while immobilised AMG displayed a stability (at 55 deg C) similar to that of the soluble enzyme.