ScholarLens Back to search
2011•Science and Technology of Food IndustryRequires access

Study on the technology condition of enzymatic hydrolyzing lactose in whey using response surface methodology

Huo Gui-cheng

Open publisher page 0 citations

Abstract

Using response surface methodology for enzymatic hydrolysis of lactose in whey,the effects of different parameters(β-galactosidase dosage,pH and temperature)on the hydrolysis degree(DH)of lactose were investigated. The optimum technology conditions for enzymatic hydrolysis of lactose in whey were 1.03g/kg β-galactosidase dosage,pH6.73 and 37.26℃. Under these conditions of process variables,DH of the lactose in whey was 66.02% after 3h of treatment.

About this research paper

What this paper is about

Using response surface methodology for enzymatic hydrolysis of lactose in whey,the effects of different parameters(β-galactosidase dosage,pH and temperature)on the hydrolysis degree(DH)of lactose were investigated. The optimum technology conditions for enzymatic hydrolysis of lactose in whey were 1.03g/kg β-galactosidase dosage,pH6.73 and 37.26℃. Under these conditions of process variables,DH of the lactose in whey was 66.02% after 3h of treatment.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Using response surface methodology for enzymatic hydrolysis of lactose in whey,the effects of different parameters(β-galactosidase dosage,pH and temperature)on the hydrolysis degree(DH)of lactose were investigated. The optimum technology conditions for enzymatic hydrolysis of lactose in whey were 1.03g/kg β-galactosidase dosage,pH6.73 and 37.26℃. Under these conditions of process variables,DH of the lactose in whey was 66.02% after 3h of treatment.

Key concepts: Lactose, Hydrolysis, Response surface methodology, Chemistry, Enzymatic hydrolysis, Whey protein, Chromatography, Enzyme

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Study on the technology condition of enzymatic hydrolyzing lactose in whey using response surface methodology — Research Paper | ScholarLens