Perspectives and applications of immobilised β-galactosidase in food industry -: a review

被引：94
|
作者：
Grosova, Zuzana [1 ]
Rosenberg, Michal [1 ]
Rebros, Martin [1 ]
机构：
[1] Slovak Tech Univ, Fak Chem & Potravinarskej Technol, Ustav Biochem & Potravinarskej Technol, Radlinskeho 9, Bratislava 81237, Slovakia
来源：
CZECH JOURNAL OF FOOD SCIENCES | 2008年 / 26卷 / 01期
关键词：
immobilisation; beta-galactosidase; lactose hydrolysis; galacto-oligosaccharides; bioreactors;
D O I：
10.17221/1134-CJFS
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
beta-Galactosidase is an important industrial enzyme in the hydrolysis of milk and whey lactose. The enzymatic hydrolysis of lactose allows to avoid health and environmental problems posed by this disaccharide. In addition, this enzyme catalyses the formation of galacto-oligosaccharides, which are prebiotic additives for the so-called "healthy foods" beta-Galactosidase is one of the relatively few enzymes that have been used in large-scale processes in both free and immobilised forms. This article presents a review of recent trends in immobilisation of beta-galactosidase and their application in food industry.
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页码：1 / 14
页数：14
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