AP BIOLOGY

Detailed explanation-1: -What is the advantage of using lactase in an immobilized state in the food manufacturing industry? It functions within cells. It dissolves in multiple solvents. It converts cellulose into glucose.

Detailed explanation-2: -People with lactose intolerance require lactose-free milk. To produce this, immobilised lactase is added to milk. The lactase breaks the lactose down into glucose and galactose. The glucose and galactose produced are then easier to absorb.

Detailed explanation-3: -Lactase treatment of the milk will not only make the final product lactose-free but also stimulate the Maillard reaction due to the release of galactose. Hence, treatment with lactase may enhance the flavor and color formation in the production process for Dulce de Leche.

Detailed explanation-4: -Lactase immobilized on calcium alginate showed a better stability after 21 days where it retained up to 62% of enzyme activity. However, lactase on magnetic chitosan expresses a better thermal stability as it produced 6% more sugar than lactase on calcium alginate at the optimum temperature 50 ºC.

Detailed explanation-5: -The enzyme lactase can be immobilised using alginate beads. Milk is run through the column of lactase-containing beads. The lactase hydrolyses the lactose in the milk to glucose and galactose. This ensures the milk is lactose-free.