Immobilization of enzymes for synergy in polymers to produce lactose free milk

Abstract Stabilization of the enzyme lactase is of interest in obtaining lactose-free foods. Optimization of the lactase enzyme activity was examined using different methods of immobilization, encapsulation, and electrospinning, and compared with the activity of the free enzyme. The lactase was also studied in combination with glucose oxidase and catalase to reduce feedback inhibition of glucose and the toxicity of H₂O₂. The core-shell technique of electrospinning was used, with lactase embedded in an aqueous core and protected by a non-biodegradable shell. Electrospinning increased the stability of lactase activity, and the immobilized enzyme could be reused. The enzyme activity was stable for four weeks, and it remained active after three months of storage at 4°C in PBS. This approach was a modest attempt to study the possible benefits of enzyme synergy.