Enzymatic conversion of lactose into galacto-oligosaccharides: The effect of process parameters, kinetics, foam architecture, and product characterization
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DOI: 10.1016/j.jfoodeng.2017.11.015
Abstract: Abstract Galacto-oligosaccharides (GOS) synthesized from lactose using Aspergillus oryzae β-galactosidases. We studied the influences of enzyme concentration (0.02–0.1%. w/v), temperature (40–70 °C), pH (4.5–8), lactose concentration (5–40%, w/v) and foam architecture reaction media on formation of… read more here.
Keywords: enzymatic conversion; foam architecture; effect; conversion lactose ... See more keywords