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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/9192

    Título
    Hydrolysis of Lactose: Conventional Techniques and Enzyme Immobilization Strategies on Polymeric Supports
    Autor
    Vallejo García, Jorge LucasUBU authority
    Cutillo Foraster, Alessandra
    Arnáiz Alonso, AnaUBU authority Orcid
    Vallejos Calzada, SaúlUBU authority Orcid
    García Pérez, José MiguelUBU authority Orcid
    Muñoz Santamaría, María AsunciónUBU authority Orcid
    Trigo López, MiriamUBU authority Orcid
    Publicado en
    Milk Proteins - Technological Innovations, Nutrition, Sustainability and Novel Applications
    Editorial
    IntechOpen
    Fecha de publicación
    2024-05-22
    DOI
    10.5772/intechopen.1005087
    Abstract
    This chapter explores lactose hydrolysis, emphasizing conventional techniques and the noteworthy immobilization of β-galactosidase on polymeric matrices to enhance the process. Lactose, present in milk and dairy, poses challenges for lactoseintolerant individuals, requiring enzymatic hydrolysis for lactose-free product development. The presence of other milk components, such as proteins and minerals, can indirectly influence the efficiency of lactose hydrolysis by potentially interacting with β-galactosidase enzyme or affecting its stability and activity, making it necessary to control factors such as enzyme concentration, temperature, pH, and reaction time to improve lactose hydrolysis rates. The chapter delves into established methodologies, covering enzymatic kinetics, reaction conditions, and substrate concentrations. It also describes the innovative approach of immobilizing β-galactosidase on polymeric supports to enhance enzyme stability, reusability, and overall efficiency in lactose hydrolysis. Discussions include the design of suitable polymeric matrices, providing insights into mechanisms governing catalytic performance. This comprehensive exploration contributes to understanding lactose hydrolysis, offering valuable insights for developing efficient and sustainable enzymatic processes applicable to the food and pharmaceutical industries.
    Palabras clave
    Diary products
    Lactose hydrolysis
    Enzyme immobilization
    Advanced polymers
    Polymeric supports
    Materia
    Química orgánica
    Chemistry, Organic
    Alimentos
    Food
    Polímeros
    Polymers
    URI
    http://hdl.handle.net/10259/9192
    Versión del editor
    https://www.intechopen.com/online-first/1188731#
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    Atribución 4.0 Internacional
    Documento(s) sujeto(s) a una licencia Creative Commons Atribución 4.0 Internacional
    Files in this item
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    Vallejo-Hydrolysis_Lactose_2024.pdf
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