Batch and continuous synthesis of lactulose from whey lactose by immobilized beta-galactosidase
DC Field | Value | Language |
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dc.contributor.author | Song, Yoon Seok | - |
dc.contributor.author | Lee, Hee Uk | - |
dc.contributor.author | Park, Chulhwan | - |
dc.contributor.author | Kim, Seung Wook | - |
dc.date.accessioned | 2021-09-06T05:14:14Z | - |
dc.date.available | 2021-09-06T05:14:14Z | - |
dc.date.created | 2021-06-14 | - |
dc.date.issued | 2013-01-15 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/104190 | - |
dc.description.abstract | In this study, lactulose synthesis from whey lactose was investigated in batch and continuous systems using immobilized beta-galactosidase. In the batch system, the optimal concentration of fructose for lactulose synthesis was 20%, and the effect of galactose, glucose and fructose on beta-galactosidase activity was determined for hydrolysis of whey lactose and the transgalactosylation reaction for lactulose synthesis. Galactose and fructose were competitive inhibitors, and glucose acted as a noncompetitive inhibitor. The inhibitory effects of galactose and glucose were stronger in the transgalactosylation reaction than they were in the hydrolysis reaction. In addition, when immobilized beta-galactosidase was reused for lactulose synthesis, its catalytic activity was retained to the extent of 52.9% after 10 reuses. Lactulose was synthesized continuously in a packed-bed reactor. We synthesized 19.1 g/l lactulose during the continuous flow reaction at a flow rate of 0.5 ml/min. (C) 2012 Elsevier Ltd. All rights reserved. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.subject | PURIFICATION | - |
dc.subject | STABILITY | - |
dc.subject | ENZYMES | - |
dc.subject | MODEL | - |
dc.title | Batch and continuous synthesis of lactulose from whey lactose by immobilized beta-galactosidase | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, Seung Wook | - |
dc.identifier.doi | 10.1016/j.foodchem.2012.08.074 | - |
dc.identifier.scopusid | 2-s2.0-84866839737 | - |
dc.identifier.wosid | 000314193500056 | - |
dc.identifier.bibliographicCitation | FOOD CHEMISTRY, v.136, no.2, pp.689 - 694 | - |
dc.relation.isPartOf | FOOD CHEMISTRY | - |
dc.citation.title | FOOD CHEMISTRY | - |
dc.citation.volume | 136 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 689 | - |
dc.citation.endPage | 694 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.subject.keywordPlus | PURIFICATION | - |
dc.subject.keywordPlus | STABILITY | - |
dc.subject.keywordPlus | ENZYMES | - |
dc.subject.keywordPlus | MODEL | - |
dc.subject.keywordAuthor | beta-Galactosidase | - |
dc.subject.keywordAuthor | Lactulose | - |
dc.subject.keywordAuthor | Whey | - |
dc.subject.keywordAuthor | Continuous process | - |
dc.subject.keywordAuthor | Transgalactosylation | - |
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