Abstract
This laboratory experiment was designed to demonstrate the application of immobilized galactosidase in food industry to hydrolyze raffinose family oligosaccharides in soymilk. This laboratory experiment was conducted for postgraduate students of biochemistry and developed for graduate and undergraduate students of biochemistry, biotechnology, chemical engineering, and food technology courses. The students were able to compare the hydrolysis of raffinose family oligosaccharides by free and immobilized-galactosidase. This experiment illustrates the basic concept of immobilization and its application.
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