A comparison of the formation of intermediary products during lactose hydrolysis with free and immobilized thermophilic lactase
- 1 January 1982
- journal article
- Published by Springer Nature in Applied Biochemistry and Biotechnology
- Vol. 7 (1-2) , 27-29
- https://doi.org/10.1007/bf02798615
Abstract
Immobilization of the thermophilic lactase causes a decrease in the formation of intermediary products. This means that partially hydrolyzed lactose syrups contain less of these intermediary products when the immobilized thermophilic lactase is used in the hydrolysis process than when a soluble lactase is used. In addition, the decrease in intermediary product formation gives a higher enzyme efficiency in the process.Keywords
This publication has 0 references indexed in Scilit: