Lactose hydrolysis potential and thermal stability of commercial β-galactosidase in UHT and skimmed milk

Abstract The commercial enzyme (E.C. = 3.2.1.23) from Kluyveromyces lactis (liquid) and Aspergillus oryzae(lyophilized) was investigated for its hydrolysis potential in lactose substrate, UHT milk, and skimmed milk at different concentrations (0.7; 1.0 and 1.5%), pH values (5.0; 6.0; 6.5 and 7.0), a...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2016-01, Vol.36 (1), p.159-165
Hauptverfasser:	BOSSO, Alessandra, MORIOKA, Luiz Rodrigo Ito, SANTOS, Leandro Freire dos, SUGUIMOTO, Hélio Hiroshi
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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