Izvorni znanstveni članak
Hydrolysis of lactose with -D-galactosidase
APA 6th Edition
Stehlik-Tomas, V., Grba, S., Stanzer, D. i Gulan-Zetić, V. (2001). Hydrolysis of lactose with -D-galactosidase. Mljekarstvo, 51 (3), 187-196. Preuzeto s https://hrcak.srce.hr/1897
MLA 8th Edition
Stehlik-Tomas, Vesna, et al. "Hydrolysis of lactose with -D-galactosidase." Mljekarstvo, vol. 51, br. 3, 2001, str. 187-196. https://hrcak.srce.hr/1897. Citirano 05.07.2022.
Chicago 17th Edition
Stehlik-Tomas, Vesna, Slobodan Grba, Damir Stanzer i Vlatka Gulan-Zetić. "Hydrolysis of lactose with -D-galactosidase." Mljekarstvo 51, br. 3 (2001): 187-196. https://hrcak.srce.hr/1897
Stehlik-Tomas, V., et al. (2001). 'Hydrolysis of lactose with -D-galactosidase', Mljekarstvo, 51(3), str. 187-196. Preuzeto s: https://hrcak.srce.hr/1897 (Datum pristupa: 05.07.2022.)
Stehlik-Tomas V, Grba S, Stanzer D, Gulan-Zetić V. Hydrolysis of lactose with -D-galactosidase. Mljekarstvo [Internet]. 2001 [pristupljeno 05.07.2022.];51(3):187-196. Dostupno na: https://hrcak.srce.hr/1897
V. Stehlik-Tomas, S. Grba, D. Stanzer i V. Gulan-Zetić, "Hydrolysis of lactose with -D-galactosidase", Mljekarstvo, vol.51, br. 3, str. 187-196, 2001. [Online]. Dostupno na: https://hrcak.srce.hr/1897. [Citirano: 05.07.2022.]
The conditions of lactose hydrolysis with enzyme preparation of D-galactosidase were investigated. The aim of this work was to considered the use of whey in fermentative processes with yeast Saccharomyces cerevisiae. Enzymatic hydrolysis was conducted at different temperatures, with different lactose concentrations in medium and different concentrations of added enzyme. The results show that optimal temperature for hydrolysis was 40°C. The optimal amount of enzyme preparation was 2 gL-1 in lactose medium with 5-10 % lactose.
Posjeta: 2.730 *