𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of Oligosaccharide Formation on the Cryoscopic Measurements of Enzymatic Hydrolysis of Lactose in Dairy Products

✍ Scribed by I.J. JEON; S.R. SAUNDERS

Book ID
108811386
Publisher
Institute of Food Technologists
Year
1986
Tongue
English
Weight
225 KB
Volume
51
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Development of an ultra-high-temperature
Development of an ultra-high-temperature process for the enzymatic hydrolysis of lactose: II. Oligosaccharide formation by two thermostable Ξ²-glycosidases
✍ Inge Petzelbauer; Reinhard Zeleny; Andreas Reiter; Klaus D. Kulbe; Bernd Nidetzk πŸ“‚ Article πŸ“… 2000 πŸ› John Wiley and Sons 🌐 English βš– 188 KB πŸ‘ 2 views

During lactose conversion at 70°C, when catalyzed by ␀-glycosidases from the archea Sulfolobus solfataricus (Ss␀Gly) and Pyrococcus furiosus (CelB), galactosyl transfer to acceptors other than water competes efficiently with complete hydrolysis of substrate. This process leads to transient formation

Hydrolysis of lactose in acid whey using
Hydrolysis of lactose in acid whey using Ξ²-galactosidase immobilized on porous glass particles: Preparation and characterization of a reusable catalyst for the production of low-lactose dairy products
✍ L. E. Wierzbicki; V. H. Edwards; F. V. Kosikowski πŸ“‚ Article πŸ“… 1974 πŸ› John Wiley and Sons 🌐 English βš– 678 KB

## Abstract Partially purified lactoses (β‐D‐galactoside galactohydrolase, EC 3.2.1.23) from __Aspergillus niger__, __Ladobacillus helveticus__, and __Saccharomyces lactis__ were immobilized on diazotized porous glass particles (mean pore diameter, 86.5 nm: particle size diameters, 75–125 ΞΌm). In a