Influence of type of substrate and enzyme concentration on formation of galacto oligosaccharides.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022420" target="_blank" >RIV/60461373:22330/09:00022420 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Influence of type of substrate and enzyme concentration on formation of galacto oligosaccharides.
Original language description
Different substrates and different concentrations of enzyme (Maxilact LX 5000) for galacto-oligosaccharides synthesis were tested. Lactose in phosphate buffer (138 mmol/l), ultrafiltration permeate (115 mmol/l), recombined whey (136 mmol/l) were used assubstrates. Concentrations of used enzyme were from 0.15 to 15 U/ml for lactose in buffer, from 0.12 U/ml to 1.5 U/ml for ultrafiltration permeate and 1.5 U/ml for recombined whey. Reaction products were analysed by HPLC. There was obtained 6.4 ? 0.4 mmol/l of galacto-oligosaccharides (GOS) for lactose in buffer, it means that 0.0633 ? 0.0025 g/g of lactose was converted to GOS. The conversions of lactose to GOS for recombined whey and ultrafiltration permeate were 0.0669 ? 0.0079 and 0.0920 ? 0.0010 g/g. There was obtained 7.3 ? 0.1 mmol/l of GOS for ultrafiltration permeate and for recombined whey 5.9 ? 0.1 mmol/l of GOS.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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