Modeling of lactose enzymatic hydrolysis using Monte Carlo method

• Main Authors: Ling Gao, Qingqing Guo, Huibin Lin, Deng Pan, Xiaodong Huang, Jianqun Lin, Jianqiang Lin
• Format: Article
• Language: English
• Published: Elsevier 2019-07-01
• Series: Electronic Journal of Biotechnology
• Online Access: http://www.sciencedirect.com/science/article/pii/S0717345819300260

Background: Mathematical modeling is useful in the analysis, prediction, and optimization of an enzymatic process. Unlike the conventional modeling methods, Monte Carlo method has special advantages in providing representations of the molecule’s spatial distribution. However, thus far, Monte Carlo modeling of enzymatic system is namely based on unimolecular basis, not suitable for practical applications. In this research, Monte Carlo modeling is performed for enzymatic hydrolysis of lactose for the purpose of real-time applications. Results: The enzyme hydrolysis of lactose, which is conformed to Michaelis–Menten kinetics, is modeled using the Monte Carlo modeling method, and the simulation results prove that the model predicts the reaction kinetics very well. Conclusions: Monte Carlo modeling method can be used to model enzymatic reactions in a simple way for real-time applications.How to cite: Gao L, Guo Q, Lin H, et al. Modeling of lactose enzymatic hydrolysis using Monte Carlo method. Electron J Biotechnol 2019;41.https://doi.org/10.1016/j.ejbt.2019.04.010 Keywords: β-Galactosidase, Enzymatic hydrolysis, Enzymes, Galactose, Hydrolysis, Immobilized, Lactose, Modeling, Monte Carlo, Silica gel, Stochastic, Tagatose