Production of galacto-oligosaccharides from whey permeate using β-galactosidase immobilized on functionalized glass beads.
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DOI: 10.1016/j.foodchem.2018.01.068
Abstract: The conversion of whey permeates to galacto-oligosaccharides (GOS) was studied by the enzymatic action of β-galactosidase from Aspergillus oryzae in a continuous flow packed-bed reactor. A novel method of enzyme immobilization involving covalent immobilization of… read more here.
Keywords: glass beads; glass; enzyme; galactosidase ... See more keywords