ArticleFoods (Basel, Switzerland)2022
Bioconversion of Lactose into Glucose-Galactose Syrup by Two-Stage Enzymatic Hydrolysis.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed, 13 citations in OpenAlex.
- Enhancing tomato quality, high sugar content and GABA accumulation, with mutations in ESKs and GAD3 genes.Scientific reports · 2025Article
- Co-Immobilization of Lactase and Glucose Isomerase on the Novel g-CNanomaterials (Basel, Switzerland) · 2022Article
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
Fermentation technology enables the better use of resources and the conversion of dairy waste into valuable food products. The aim of this study is to evaluate the conversion rate of glucose into fructose by immobilised glucose isomerase (GI) in sweet and acid whey permeates for glucose-galactose syrup production. The experiments demonstrated that the highest concentration of glucose and galacto-oligosaccharides (GOSs) in sweet and acid whey permeates was reached by GODO-YNL2 β-galactosidase, 32 ± 2% and 28 ± 1%, respectively. After glucose isomerisation, the highest fructose yield was 23 ± 0.3% and 13 ± 0.4% in sweet and acid whey permeates, where Ha-Lactase 5200 β-galactosidase was used for lactose hydrolysis in sweet and acid whey permeates. Finally, the results of this study highlight the potential for two-stage enzymatic hydrolysis to increase the sweetness of glucose-galactose syrup made from sweet and acid whey permeates.
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