Immobilization of β-galactosidase from kluyveromyces lactis on eupergit® c and properties of the biocatalyst

International Journal of Food Engineering

Volumn 8, Issue 3, 2012, Pages

  Da Silva Campello, Graciella ^a   Trindade, Renata Aguirre ^a   Rěgo, Tatiane Vieira ^a   De Medeiros Burkert, Janaína Fernandes ^a   Burkert, Carlos André Veiga ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE   (Brazil)

Author keywords

Galactosidase; Biochemical and thermal properties; Immobilization; Lactose hydrolysis

Indexed keywords

CHEESE WHEY; FREE ENZYME; GALACTOSIDASES; IMMOBILIZED ENZYME; KLUYVEROMYCES LACTIS; LACTOSE HYDROLYSIS; PLACKETT-BURMAN DESIGNS; SUBSTRATE AFFINITY; TEMPERATURE PROFILES; THERMODYNAMIC PARAMETER;

BATCH REACTORS; HYDROLYSIS; IONIC STRENGTH; METAL IONS; RADIOACTIVE WASTE VITRIFICATION; SUGARS; THERMODYNAMIC STABILITY;

ENZYME IMMOBILIZATION;

KLUYVEROMYCES LACTIS;

EID: 84870513462     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.1515/1556-3758.2760     Document Type: Article

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