Development of an Adsorbed Lactase Immobilized Enzyme System
Previous studies have described the development of immobilized lactase for the hydrolysis of the lactose in cheese whey (1–6). Calculations of the economics have been made to justify using immobilized lactase for the conversion of lactose to glucose and galactose to provide a substitute for corn syrup (1,6,7).
KeywordsImmobilize Enzyme Coupling Efficiency Cheese Whey Immobilize Enzyme Activity Acid Whey
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