Cold-Active β-Galactosidases: Sources, Biochemical Properties and Their Biotechnological Potential

Abstract

β-d-Galactosidases have been studied extensively in terms of their application to a variety of industrial technologies. To date, considerable research efforts have been devoted to characterization of new cold-active β-D-galactosidases which were isolated directly from selected species of bacteria and yeasts, as well as with the use of metagenomic approaches. This chapter will provide a review of current research towards cold-active β-D-galactosidases, focusing on the evaluation of the biochemical properties of this group of enzymes and their biotechnological potential in terms of their application to the enzymatic hydrolysis of lactose in milk and milk-based foodstuffs for people with lactose intolerance; the enzymatic synthesis of galactooligosaccharides and heterooligosaccharides (e.g., lactulose); the enzymatic synthesis of alkyl glycosides and nonionic surfactants, which can be used in chemical and pharmaceutical industries; and the enzymatic synthesis of functional food ingredients such as d-tagatose, which is a low-calorie, tooth-friendly sweetener that can be used in confectionery, beverages and dietary products.