Low Temperature Lactose Hydrolysis of Concentrated Whey Permeates
Open Access
- 1 March 1983
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 66 (3) , 396-399
- https://doi.org/10.3168/jds.s0022-0302(83)81805-0
Abstract
Whey permeates containing 5, 15, and 25% lactose were hydrolyzed at 4°C with /J-D-galactosidase. The 15 and 25% lactose permeates were partly demineralized. Approximately 75 to 90% lactose hydrolysis occurred in 48 h at 4°C and 60 to 70% in 24 h at 4°C. Lowest hydrolysis was with 25% lactose permeates. Demineralization attained at 220 ohm- cm compared with 160 ohm-cm coincided with decreased lactace activity; but enzyme reactivation occurred when po- tassium + ions were added to adjust pH to 6.8.Keywords
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