The purification and immobilization of <i>Penicillium notatum</i> β‐galactosidase

Abstract Penicillium notatum No. 1 as a producer of β‐galactosidase was cultivated in a 5–1 fermenter. Various methods of protein isolation and concentration from the culture fluid were optimized. Then the conditions of β‐galactosidase purification using an affinity chromatographic technique were established. The purified enzyme was immobilized on a controlled porous glass (CPG). The optimum temperature and pH values of the native and immobilized forms of β‐galactosidase were determined as 50°C and 30–50°C as well as pH 3 and pH 3–5, respectively.

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