FORMATION OF OLIGOSACCHARIDES DURING ENZYMATIC LACTOSE HYDROLYSIS AND THEIR IMPORTANCE IN A WHEY HYDROLYSIS PROCESS .2. EXPERIMENTAL

被引：73

作者：

PRENOSIL, JE

STUKER, E

BOURNE, JR

机构：

[1] ETH, Zurich, Switz, ETH, Zurich, Switz

来源：

关键词：

D O I：

10.1002/bit.260300905

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：1026 / 1031

页数：6

共 9 条

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[3] PURIFICATION AND PROPERTIES OF BETA-GALACTOSIDASES FROM BACILLUS-CIRCULANS
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[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1984, 48 (12): : 3053 - 3061
[4] ENZYME ADSORPTION IN POROUS SUPPORTS - LOCAL THERMODYNAMIC-EQUILIBRIUM MODEL
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STUKER, E
[J]. BIOTECHNOLOGY AND BIOENGINEERING, 1985, 27 (07) : 961 - 971
[5] PETER J, 1980, THESIS ETH ZURICH
[6] IMMOBILIZATION OF BETA-GALACTOSIDASE IN POROUS SUPPORTS
PRENOSIL, JE
PEDERSEN, H
[J]. ANNALS OF THE NEW YORK ACADEMY OF SCIENCES, 1986, 469 : 289 - 293
[7] PRENOSIL JE, DESALINATION, V53, P265
[8] PRENOSIL JE, 1985, BIOTECHNOL PROGR, V1, P216
[9] OLIGOSACCHARIDE STRUCTURES FORMED DURING THE HYDROLYSIS OF LACTOSE BY ASPERGILLUS-ORYZAE BETA-GALACTOSIDASE
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[J]. FOOD CHEMISTRY, 1985, 16 (02) : 147 - 162