Immobilization of enzymes for synergy in polymers to produce lactose free milk
Abstract Stabilization of the enzyme lactase is of interest in obtaining lactose-free foods. Optimization of the lactase enzyme activity was investigated using various immobilization methods, including encapsulation, and electrospinning. The physical properties of the immobilized lactase, such as th...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-05-01
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| Series: | Scientific Reports |
| Subjects: | |
| Online Access: | https://doi.org/10.1038/s41598-025-00172-6 |
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