Production, purification, characterization, immobilization, and application of β -galactosidase: a review
✍ Scribed by Nath, Arijit; Mondal, Subhoshmita; Chakraborty, Sudip; Bhattacharjee, Chiranjib; Chowdhury, Ranjana
- Book ID
- 121730490
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 2014
- Tongue
- English
- Weight
- 822 KB
- Volume
- 9
- Category
- Article
- ISSN
- 1932-2135
- DOI
- 10.1002/apj.1801
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## Abstract β‐D‐Galactosidase (β‐D‐galactoside galactohydrolase, E.C. 3.2.1.23), most commonly known as lactase, is one of the most important enzymes used in food processing, which catalyses the hydrolysis of lactose to its constituent monosaccharides, glucose and galactose. The enzyme has been iso
## Penicillium notatum No. 1 as a producer of Pgalactosidase was cultivated in a 5-1 fermenter. Various methods of protein isolation and concentration from the culture fluid were optimized. Then the conditions of P-galactosidase purification using an affinity chromatographic technique were establi