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

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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Bibliographic Details
Main Authors: Alessandra BOSSO, Luiz Rodrigo Ito MORIOKA, Leandro Freire dos SANTOS, Hélio Hiroshi SUGUIMOTO
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016-03-01
Series:Food Science and Technology
Subjects:
UHT and skimmed milk
β-galactosidase
enzymatic characterization
lactose intolerance
enzyme activity
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100159&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100159&lng=en&tlng=en

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