A Review on the Various Sources of β-Galactosidase and Its Lactose Hydrolysis Property

beta-Galactosidase is a glycoside hydrolase enzyme that possesses both hydrolytic and transgalactosylation properties and has several benefits and advantages in the food and dairy industries. The catalytic process of beta-galactosidase involves the transfer of a sugar residue from a glycosyl donor to an acceptor via a double-displacement mechanism. Hydrolysis prevails when water acts as an acceptor, resulting in the production of lactose-free products. Transgalactosylation prevails when lactose acts as an acceptor, resulting in the production of prebiotic oligosaccharides. beta-Galactosidase is also obtained from many sources including bacteria, yeast, fungi, plants, and animals. However, depending on the origin of the beta-galactosidase, the monomer composition and their bonds may differ, thereby influencing their properties and prebiotic efficacy. Thus, the increasing demand for prebiotics in the food industry and the search for new oligosaccharides have compelled researchers to search for novel sources of beta-galactosidase with diverse properties. In this review, we discuss the properties, catalytic mechanisms, various sources and lactose hydrolysis properties of beta-galactosidase.

Automated summary

Beta-galactosidase is an enzyme with both hydrolytic and transgalactosylation properties, which has multiple advantages in the food and dairy industries. Its catalytic process involves transferring a sugar residue from a glycosyl donor to an acceptor. Depending on the source, beta-galactosidase can result in lactose-free products through hydrolysis or prebiotic oligosaccharides through transgalactosylation. Several sources, including bacteria, yeast, fungi, plants, and animals, can provide beta-galactosidase, each with different properties and prebiotic efficacy. Researchers are actively searching for novel sources with diverse properties to meet the increasing demand for prebiotics. This review discusses the properties, catalytic mechanisms, various sources, and lactose hydrolysis properties of beta-galactosidase.