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Formation of oligosaccharides during enzymatic lactose hydrolysis and their importance in a whey hydrolysis process: Part II: Experimental
Author(s) -
Prenosil J. E.,
Stuker E.,
Bourne J. R.
Publication year - 1987
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260300905
Subject(s) - hydrolysis , oligosaccharide , lactose , chemistry , enzymatic hydrolysis , enzyme , yeast , biochemistry , chromatography , food science
Enzymatic lactose hydrolysis using two yeast and two fungal lactases that are of current technical interest was studied. The enzymes were compared regarding their oligosaccharide production. Parameters influencing oligosaccharide formation, together with the effect of immobilization were examined and conditions minimizing oligosaccharide content in the hydrolysis product were proposed. Enzymatic whey hydrolysis was also considered. A possibility of enzymatic lactose recombination from its hydrolysis products was shown.