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Please use this identifier to cite or link to this item: http://eprint.iitd.ac.in/handle/2074/2346

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dc.contributor.authorKhare, S K-
dc.contributor.authorJha, Krishna-
dc.contributor.authorGandhi, A P-
dc.contributor.authorGupta, M N-
dc.date.accessioned2006-12-06T09:10:43Z-
dc.date.available2006-12-06T09:10:43Z-
dc.date.issued1994-
dc.identifier.citationFood Chemistry, 51(1), 29-31p.en
dc.identifier.urihttp://eprint.iitd.ac.in/dspace/handle/2074/2346-
dc.description.abstractAspergillus 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
dc.format.extent124648 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoenen
dc.subjectaspergillus oryzaeen
dc.subjectagarose beadsen
dc.subjectentrapped cellsen
dc.subjectα-galactosidaseen
dc.subjecthydrolyzing flatulence-causingen
dc.subjectgalacto-oligosaccharidesen
dc.subjectoligosaccharidesen
dc.subjectsoymilken
dc.subjecthydrolyzeden
dc.subjectimmobilized cellsen
dc.titleHydrolysis of flatulence-causing galacto-oligosaccharides by agarose-entrapped Aspergillus oryzae cellsen
dc.typeArticleen
Appears in Collections:Chemistry

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