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Article
2020
Multi-Enzymsystem zur Herstellung eines alternativen Zuckersirups
Multi-Enzymsystem zur Herstellung eines alternativen Zuckersirups
Abstract (German)
Energy-rich foods lead to an increase of overweight people in our societies. Mainly the fat and sugar content in foods is responsible for this progress. However, both components are very important for the taste and acceptance of foods. Thus, the abundant available lactose will be enzymatically modified by using the enzymes β-galactosidase, L-arabinose isomerase and glucose isomerase in order to generate a new natural sugar syrup. The new sugar mixture will be much sweeter than lactose.
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Biospektrum, 26 (2020), 679–681.
https://doi.org/10.1007/s12268-020-1467-2.
ISSN: 1868-6249
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Lutz-Wahl, S., Pross, E., Hinrichs, J., & Fischer, L. (2020). Multi-Enzymsystem zur Herstellung eines alternativen Zuckersirups. Biospektrum, 26. https://doi.org/10.1007/s12268-020-1467-2
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German
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660 Chemical engineerin
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University bibliography
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Sustainable Development Goals
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@article{Lutz-Wahl2020,
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16291},
doi = {10.1007/s12268-020-1467-2},
author = {Lutz-Wahl, Sabine and Pross, Eva and Hinrichs, Jörg et al.},
title = {Multi-Enzymsystem zur Herstellung eines alternativen Zuckersirups},
journal = {Biospektrum},
year = {2020},
volume = {26},
}