Extraction, Purification and Thermodynamic Characterization of Almond (Amygdalus communis) β-Galactosidase for the Preparation of Delactosed Milk
Buffer type, pH and ionic strength, as well as the fraction of polyvinylpyrrolidone were optimized for efficient extraction of β-galactosidase from almond seeds. The enzyme was purified up to electrophoretic homogeneity employing (NH4)2SO4 (15–60 %) fractionation, size exclusion and ion-exchange chr...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2013-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/146868 |