OLIGOSACCHARIDE FORMATION DURING HYDROLYSIS OF LACTOSE WITH SACCHAROMYCES-LACTIS LACTASE (MAXILACTR) .1. QUANTITATIVE ASPECTS

被引：63

作者：

BURVALL, A

ASP, NG

DAHLQVIST, A

机构：

[1] Department of Applied Nutrition, Chemical Centre, University of Lund, Lund

来源：

FOOD CHEMISTRY | 1979年 / 4卷 / 04期

关键词：

D O I：

10.1016/0308-8146(79)90011-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The formation of oligosaccharides during hydrolysis of lactose with Saccharomyces lactis lactase (MaxilactR) was followed at different lactose concentrations. The amount of oligosaccharides formed increased with the lactose concentration and had its maximum value (5-13% by weight of total sugar) when about 65-75% of the sugar was hydrolysed to monosaccharides. The oligosaccharides were hydrolysed on prolonged incubation with active enzyme. © 1979.

引用

页码：243 / 250

页数：8

共 15 条

[1]

BOUVY FAM, 1975, FOOD PROD DEV, V9, P12

[2] HYDROLYSIS OF LACTOSE IN MILK AND WHEY WITH MINUTE AMOUNTS OF LACTASE [J].