EPrints@IIT Delhi : Item 2074/2346

Please use this identifier to cite or link to this item: http://hdl.handle.net/2074/2346

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DC Field	Value	Language
contributor.author	Khare, S K	-
contributor.author	Jha, Krishna	-
contributor.author	Gandhi, A P	-
contributor.author	Gupta, M N	-
date.accessioned	2006-12-06T09:10:43Z	-
date.available	2006-12-06T09:10:43Z	-
date.issued	1994	-
identifier.citation	Food Chemistry, 51(1), 29-31p.	en
identifier.uri	http://eprint.iitd.ac.in/dspace/handle/2074/2346	-
description.abstract	Aspergillus oryzae cells were entrapped within agarose beads. These entrapped cells, having α-galactosidase activity of 0.72 IU/ml, were used for hydrolyzing flatulence-causing galacto-oligosaccharides present in soymilk. The total of 52% raffinose, 70% stachyose, and 66.3% total oligosaccharides of soymilk was observed to be hydrolyzed in 8 h at 50°C by these immobilized cells.	en
format.extent	124648 bytes	-
format.mimetype	application/pdf	-
language.iso	en	en
subject	aspergillus oryzae	en
subject	agarose beads	en
subject	entrapped cells	en
subject	α-galactosidase	en
subject	hydrolyzing flatulence-causing	en
subject	galacto-oligosaccharides	en
subject	oligosaccharides	en
subject	soymilk	en
subject	hydrolyzed	en
subject	immobilized cells	en
title	Hydrolysis of flatulence-causing galacto-oligosaccharides by agarose-entrapped Aspergillus oryzae cells	en
type	Article	en
Appears in Collections:	Chemistry

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