Question:
Enzyme that causes hydrolysis of lactose in cheese whey is-
Enzyme that causes hydrolysis of lactose in cheese whey is-
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Lactose is a disaccharide of glucose and galactose. The enzyme $\beta$-galactosidase (commonly known as lactase) specifically cleaves the $\beta$-(1,4) glycosidic bond to release these two monosaccharides.
Updated On: Aug 7, 2026
- Glucose oxidase
- $\beta$-galactosidase
- Lipase
- $\alpha$-amylase
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The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Cheese whey is a major liquid byproduct of cheese making that contains water, whey proteins, minerals, and high concentrations of lactose (milk sugar).
To utilize whey effectively or reduce its biological oxygen demand (BOD) before disposal, lactose can be hydrolyzed into its constituent monosaccharides.
This hydrolysis increases the sweetness, solubility, and fermentability of the whey syrup.
The enzyme responsible for this specific reaction is lactase.
Step 2: Detailed Explanation:
The scientific name for lactase is $\beta$-galactosidase ($\beta$-D-galactoside galactohydrolase, EC 3.2.1.23).
This enzyme specifically hydrolyzes the $\beta$-(1,4)-glycosidic bond that links D-galactose and D-glucose in the lactose molecule:
\[ \text{Lactose} + H_2O \xrightarrow{\beta\text{-galactosidase}} \text{Glucose} + \text{Galactose} \]
This enzyme is commonly sourced from yeasts (such as Kluyveromyces lactis) or molds (such as Aspergillus niger) for industrial applications.
For comparison:
- Glucose oxidase catalyzes the oxidation of glucose to gluconic acid.
- Lipase hydrolyzes lipids into fatty acids and glycerol.
- $\alpha$-amylase hydrolyzes starch into maltose and glucose.
Therefore, $\beta$-galactosidase is the correct enzyme for lactose hydrolysis.
Step 3: Final Answer
The enzyme that causes the hydrolysis of lactose in cheese whey is $\beta$-galactosidase.
Cheese whey is a major liquid byproduct of cheese making that contains water, whey proteins, minerals, and high concentrations of lactose (milk sugar).
To utilize whey effectively or reduce its biological oxygen demand (BOD) before disposal, lactose can be hydrolyzed into its constituent monosaccharides.
This hydrolysis increases the sweetness, solubility, and fermentability of the whey syrup.
The enzyme responsible for this specific reaction is lactase.
Step 2: Detailed Explanation:
The scientific name for lactase is $\beta$-galactosidase ($\beta$-D-galactoside galactohydrolase, EC 3.2.1.23).
This enzyme specifically hydrolyzes the $\beta$-(1,4)-glycosidic bond that links D-galactose and D-glucose in the lactose molecule:
\[ \text{Lactose} + H_2O \xrightarrow{\beta\text{-galactosidase}} \text{Glucose} + \text{Galactose} \]
This enzyme is commonly sourced from yeasts (such as Kluyveromyces lactis) or molds (such as Aspergillus niger) for industrial applications.
For comparison:
- Glucose oxidase catalyzes the oxidation of glucose to gluconic acid.
- Lipase hydrolyzes lipids into fatty acids and glycerol.
- $\alpha$-amylase hydrolyzes starch into maltose and glucose.
Therefore, $\beta$-galactosidase is the correct enzyme for lactose hydrolysis.
Step 3: Final Answer
The enzyme that causes the hydrolysis of lactose in cheese whey is $\beta$-galactosidase.
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