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Lactose Hydrolysis in Milk and Dairy Whey Using Microbial β-Galactosidases
This work aimed at evaluating the influence of enzyme concentration, temperature, and reaction time in the lactose hydrolysis process in milk, cheese whey, and whey permeate, using two commercial β-galactosidases of microbial origins. We used Aspergillus oryzae (at temperatures of 10 and 55°C) and K...
Sparad:
| I publikationen: | Enzyme Res |
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| Huvudupphovsmän: | , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Hindawi Publishing Corporation
2015
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4637482/ https://ncbi.nlm.nih.gov/pubmed/26587283 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2015/806240 |
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