EXTRACTION AND CHARACTERIZATION OF Î’-GALACTOSIDASE ENZYME FROM ZIZIPHUS SPINA-CHRISTI FOR FOOD APPLICATIONS

Galactosidaseis an industrially important enzymewitha number of applications in dairy, fermentation, and food industries. The study was carried out to extract and characterize the galactosidase enzymefromZiziphusspina-christi,a therapeutic herb. The enzyme was studied for pH, temperature sensitivity, and heavy metal effects on enzyme activity. The enzyme activity of galactosidase was analysed for its capacity to hydrolyze 2-nitrophenyl -D-galactopyranoside (ONPG). The results show that at a temperature of 50 °Cand pH 5.5, the enzyme was most active.The Km and Vmax of the enzymewas 3.65 mmand 0.18 mol/min. HgCl2 and KCN was fully inhibited by the activity ofβ-galactosidase from Ziziphusspina-christi.After 4h, Ziziphusspina-christiβ-galactosidase reduced milk lactose by 38.5% and 70%. Hg+2was decreased most heavily by β-galactosidase activity, whereas Cu+2reduced the least. Study results confirm the efficacy ofβ-galactosidaseenzymefrom Ziziphusspina-christi leaf extract which can be utilized in food and healthcare industry.