A comparison of the formation of intermediary products during lactose hydrolysis with free and immobilized thermophilic lactase.

CONCLUSION: Immobilization of the thermophilic lactase causes a decrease in the formation of intermediary products. This means that partially hydrolyzed lactose syrups contain less of these intermediary products when the immobilized thermophilic lactase is used in the hydrolysis process than when a soluble lactase is used. In addition, the decrease in intermediary product formation gives a higher enzyme efficiency in the process.