Abstract:
CONCLUSION: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.
journal_name
Appl Biochem Biotechnoljournal_title
Applied biochemistry and biotechnologyauthors
Rugh Sdoi
10.1007/BF02798615subject
Has Abstractpub_date
1982-01-01 00:00:00pages
27-9issue
1-2eissn
0273-2289issn
1559-0291journal_volume
7pub_type
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