@article { author = {Hussien, Sari and Doosh, Kifah}, title = {Manufacture of therapeutic yogurt using β-galactosides enzyme extracted from tomato (Lycopersicom Esculentum L)}, journal = {Eurasian Chemical Communications}, volume = {4}, number = {1}, pages = {103-112}, year = {2022}, publisher = {Sami Publishing Company (SPC)}, issn = {2717-0535}, eissn = {2676-6280}, doi = {10.22034/ecc.2022.315168.1264}, abstract = {The aim of this work was to extract and purify β-galactosidase from tomato (Solanum lycopersicum). Ten different extraction methods were explored to find the optimal extraction method for the enzyme. The best specific activity of crude enzyme was 212.27 U/mg protein in sodium phosphate buffer (0.1M and pH6). The purifying operations were carried out using 60% ammonium sulfate precipitation. Lactase enzyme 600UL/M was used for hydrolyzing lactose of milk. Maximum (85–90%) hydrolysis of milk was achieved using a 0.5 percent enzyme concentration at pH 6.5 and incubation at 45 °C for 4 hours. Milk whose lactose was hydrolyzed by β-galactosidase was used for the production of stirred flavored yogurt. The sucrose supplied to the products was calculated to compensate the sweetness gained as a result of lactose hydrolysis. The percentages of sucrose saving in stirred flavored yogurt were 4.21, 5.6, 9.4, 11.7, 13.2, 15.3, 18.5 and 21.7 % for lactose hydrolysis percent 23.6, 41.5, 52.2, 6.4, 67.6, 76.6, 83.3 and 87.2%, respectively. The sweetness sensory evaluation of the stirred flavored yogurt showed non-significant differences among hydrolyzed-lactose and the untreated samples.}, keywords = {β-galactosidase,lactose hydrolysis,yogurt}, url = {https://www.echemcom.com/article_142397.html}, eprint = {https://www.echemcom.com/article_142397_845d4ec0a0f5bd35a5e4ab22ea496978.pdf} }