date:Nov 25, 2019
that encapsulate the enzymes and reactants.
Using this approach, they achieved yields up to 85%. Although there are many steps from the lab to commercial production, yields this high could lead to large-scale manufacturing and getting tagatose on every supermarket shelf.
The enzyme of choice to make tagatose from galactose is called L-arabinose isomerase (LAI). However, galactose is not the main target for the enzyme, so the rates and yields of the reaction with galactose are less than optima