| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540409 | Food Chemistry | 2013 | 6 Pages |
Abstract
⺠Lactulose synthesized from whey lactose in batch and continuous systems. ⺠The optimal concentration of fructose for lactulose synthesis was 20% (w/v). ⺠Sugars inhibited the transgalactosylation reaction more strongly than hydrolysis. ⺠Inhibition constants increased markedly by immobilization of enzyme. ⺠Lactulose synthesis in a continuous system was higher than that in a batch system.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yoon Seok Song, Hee Uk Lee, Chulhwan Park, Seung Wook Kim,