Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Hydrolysis01:15

Hydrolysis

120.8K
Overview
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...
120.8K
Crossed Aldol Reaction Using Strong Bases: Directed Aldol Reaction00:56

Crossed Aldol Reaction Using Strong Bases: Directed Aldol Reaction

2.6K
The reaction between two different carbonyl compounds comprising α hydrogen in the presence of a strong base like lithium diisopropylamide (LDA) to form a crossed aldol product is known as a directed aldol reaction. The directed aldol reaction is depicted in Figure 1.
2.6K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Synthetic Biology Approaches to Enzymology in Food and Agriculture Systems.

Journal of agricultural and food chemistry·2026
Same author

Rare Sugar Sweetened Yogurt; Sensory Profiles, Liking and Consumer Perception.

Journal of food science·2025
Same author

Reactive Extrusion of Nonmigratory Active and Intelligent Packaging.

ACS applied materials & interfaces·2023
Same author

A high-throughput expression and screening platform for applications-driven PETase engineering.

Biotechnology and bioengineering·2022
Same author

<i>In Vivo</i> Capsid Engineering of Bacteriophages for Oriented Surface Conjugation.

ACS applied bio materials·2022
Same author

Trehalose and its applications in the food industry.

Comprehensive reviews in food science and food safety·2022
Same journal

The Rheological, Cooking, and Digestion Characteristics of Meat Noodles as Affected by the Composite Formulation of Gluten-Myofibrillar Proteins.

Journal of food science·2026
Same journal

Donkey Milk Exosomes Protect Against Dextran Sulfate Sodium-Induced Colitis by Delivering Anti-Inflammatory miRNAs and Reshaping Gut Microbiota.

Journal of food science·2026
Same journal

Effect of Sedum aizoon L. Powder Addition on the Rheological Properties and Gluten Structure Characteristics of Dough and the In Vitro Digestibility of Noodles.

Journal of food science·2026
Same journal

Synergistic Antibacterial Effects of ε‑Poly‑L‑Lysine and Oregano Essential Oil: In Vitro, In Vivo, and In Silico Approaches to Improve Safety and Shelf Life of Strawberries.

Journal of food science·2026
Same journal

Correction to: "Evaluating the Impact of Cultivar and Processing on Pulse Off-Flavor Through Descriptive Analysis, GC-MS, and E-Nose".

Journal of food science·2026
Same journal

From Raw Materials to Distinct Flavors: Unraveling the Microbial Fermentation of Guizhou Sour Soup.

Journal of food science·2026
See all related articles

Related Experiment Video

Updated: Jan 12, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
14:53

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

11.8K

Optimized Cross-Linked Enzyme Aggregates For Lactose Conversion in Whey.

María Luciana Dellamea1, Joshua George Scott1, Julie Melissa Goddard1

  • 1Department of Food Science, Cornell University, Ithaca, New York, USA.

Journal of Food Science
|November 8, 2025
PubMed
Summary
This summary is machine-generated.

This study developed reusable enzyme aggregates (CLEAs) to convert lactose from dairy byproduct whey permeate into a glucose, galactose, and fructose sweetener blend. This offers a sustainable method for valorizing dairy waste.

More Related Videos

Analysis of Fucosylated Human Milk Trisaccharides in Biotechnological Context Using Genetically Encoded Biosensors
10:17

Analysis of Fucosylated Human Milk Trisaccharides in Biotechnological Context Using Genetically Encoded Biosensors

Published on: April 13, 2019

6.8K
Measuring Lactase Enzymatic Activity in the Teaching Lab
04:41

Measuring Lactase Enzymatic Activity in the Teaching Lab

Published on: August 6, 2018

116.4K

Related Experiment Videos

Last Updated: Jan 12, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
14:53

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

11.8K
Analysis of Fucosylated Human Milk Trisaccharides in Biotechnological Context Using Genetically Encoded Biosensors
10:17

Analysis of Fucosylated Human Milk Trisaccharides in Biotechnological Context Using Genetically Encoded Biosensors

Published on: April 13, 2019

6.8K
Measuring Lactase Enzymatic Activity in the Teaching Lab
04:41

Measuring Lactase Enzymatic Activity in the Teaching Lab

Published on: August 6, 2018

116.4K

Area of Science:

  • Biocatalysis
  • Enzyme Engineering
  • Dairy Technology

Background:

  • Whey permeate, a lactose-rich dairy co-product, is underutilized.
  • Free enzymes for lactose conversion lack stability and reusability for industrial use.

Purpose of the Study:

  • To develop and optimize carrier-free cross-linked enzyme aggregates (CLEAs) for efficient lactose conversion.
  • To assess the stability, reusability, and performance of CLEAs in transforming whey permeate.

Main Methods:

  • Formation and optimization of β-galactosidase and glucose isomerase CLEAs.
  • Characterization of CLEA properties, including density and recyclability.
  • Application of CLEAs in a batch process for whey permeate treatment.

Main Results:

  • Successfully formed β-galactosidase and glucose isomerase CLEAs with good yields.
  • CLEAs demonstrated recyclability with retained activity over seven cycles.
  • Complete lactose hydrolysis in 15 min and significant glucose-to-fructose isomerization achieved.

Conclusions:

  • CLEAs are efficient and recyclable biocatalysts for lactose upcycling.
  • This approach enables sustainable valorization of dairy co-products into valuable sweeteners.
  • Optimized CLEAs offer a reusable alternative to free enzymes in industrial applications.