Добірка наукової літератури з теми "Lactose hydrolysis"
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Статті в журналах з теми "Lactose hydrolysis"
Xu, Yunli, Guowei Shu, Chunji Dai, Chun Yin, Xu Dong, Yuliang Guo, and He Chen. "Screening of lactases suitable for the preparation of low-lactose prebiotic liquid milk and optimisation of their combination." Acta Universitatis Cibiniensis. Series E: Food Technology 25, no. 2 (December 1, 2021): 275–84. http://dx.doi.org/10.2478/aucft-2021-0025.
Повний текст джерелаRao, D. R., and C. B. Chawan. "Enzyme technologies for alleviating lactose maldigestion / Tecnologías enzimáticas para aliviar la mala digestion de la lactosa." Food Science and Technology International 3, no. 2 (April 1997): 81–86. http://dx.doi.org/10.1177/108201329700300202.
Повний текст джерелаZhao, Di, Thao T. Le, Lotte Bach Larsen, Yingqun Nian, Cong Wang, Chunbao Li та Guanghong Zhou. "Interplay between Residual Protease Activity in Commercial Lactases and the Subsequent Digestibility of β-Casein in a Model System". Molecules 24, № 16 (8 серпня 2019): 2876. http://dx.doi.org/10.3390/molecules24162876.
Повний текст джерелаMajore, Kristine, and Inga Ciprovica. "Sensory Assessment of Bi-Enzymatic-Treated Glucose-Galactose Syrup." Fermentation 9, no. 2 (January 31, 2023): 136. http://dx.doi.org/10.3390/fermentation9020136.
Повний текст джерелаCosta, Cleiver Júnio Martins, Camila Alves Moreira, Ricardo Corrêa de Santana, Amado Jésus Silva, Juliana Karla de Souza Teixeira Almeida, and Milla Gabriela dos Santos. "Lactose quantification in UHT milk by high-performance liquid chromatography and cryoscopy (freezing point depression)." Research, Society and Development 10, no. 15 (November 23, 2021): e454101523224. http://dx.doi.org/10.33448/rsd-v10i15.23224.
Повний текст джерелаBuller, H. A., A. G. Van Wassenaer, S. Raghavan, R. K. Montgomery, M. A. Sybicki, and R. J. Grand. "New insights into lactase and glycosylceramidase activities of rat lactase-phlorizin hydrolase." American Journal of Physiology-Gastrointestinal and Liver Physiology 257, no. 4 (October 1, 1989): G616—G623. http://dx.doi.org/10.1152/ajpgi.1989.257.4.g616.
Повний текст джерелаHøyvik, H., P. B. Gordon, T. O. Berg, P. E. Strømhaug, and P. O. Seglen. "Inhibition of autophagic-lysosomal delivery and autophagic lactolysis by asparagine." Journal of Cell Biology 113, no. 6 (June 15, 1991): 1305–12. http://dx.doi.org/10.1083/jcb.113.6.1305.
Повний текст джерелаHanauer, Duana Ceciliane, and Alexandre Tadeu Paulino. "Anchoring lactase in pectin-based hydrogels for lactose hydrolysis reactions." Process Biochemistry 122 (November 2022): 50–59. http://dx.doi.org/10.1016/j.procbio.2022.08.026.
Повний текст джерелаRenner, E. "Dietary approaches to alleviation of lactose maldigestion / Efectos de la dieta sobre la digestión de la lactosa." Food Science and Technology International 3, no. 2 (April 1997): 71–79. http://dx.doi.org/10.1177/108201329700300201.
Повний текст джерелаCzyzewska, Katarzyna, and Anna Trusek. "Encapsulated NOLA™ Fit 5500 Lactase—An Economically Beneficial Way to Obtain Lactose-Free Milk at Low Temperature." Catalysts 11, no. 5 (April 21, 2021): 527. http://dx.doi.org/10.3390/catal11050527.
Повний текст джерелаДисертації з теми "Lactose hydrolysis"
Matak, Kristen Erica. "Lactose Hydrolysis by Fungal and Yeast Lactase: Influence on Freezing Point and Dipping Characteristics of Ice Cream." Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/30998.
Повний текст джерелаMaster of Science
Kreft, Mary Ellen. "Lactose hydrolysis by sonicated cultures of Lactobacillus delbrueckii subsp. bulgaricus 11842." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/MQ60448.pdf.
Повний текст джерелаChaudhary, Manoja Nand, of Western Sydney Hawkesbury University, of Science Technology and Agriculture Faculty, and School of Food Science and Technology. "An evaluation of nanofiltration and lactose hydrolysis of milk UF permeate for use in ice cream." THESIS_FSTA_FST_Chaudhary_M.xml, 1997. http://handle.uws.edu.au:8081/1959.7/741.
Повний текст джерелаMaster of Science (Hons) (Food Technology)
Bury, Dean. "Growth and disruption of Lactobacillus delbrueckii spp. bulgaricus for lactose hydrolysis applications." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0009/MQ60097.pdf.
Повний текст джерелаRibeiro, Cátia Vanessa Carvalho. "Ensaios de fabrico de queijo fresco com teor reduzido de lactose." Master's thesis, ISA, 2013. http://hdl.handle.net/10400.5/6463.
Повний текст джерелаIt can be stated that one third of Portugal’s population suffer of lactose intolerance. The main objective of this study was the development of a new product in our market, originated in Portugal, low lactose fresh cheese. Were tested various enzymatic hydrolysis methodologies, in order to know what is the enzyme’s actuation time on milk or cheese required to hydrolyze the biggest lactose content. The enzyme was added 3 and 18 hours at 6C and 1 hour at 30C, before the beginning of manufacture, and, added at the time of addition of the remaining ingredients, during cheese manufacture. Have also been developed assays with the addition of different amounts of salt, to minimize the predictable effects of lactose hydrolysis, like the increase of sweetness. After 3-4 days of conservation, was achieved a degree of lactose hydrolysis above 90% (93- 97%). Upon reaching concentrations levels less than 0,5g of lactose per 100g of cheese (0,5%, m/m), the product may be considered as low lactose fresh cheese. The different methodologies of manufacture didn’t affect the positive opinion of the tasters, during the sensory evaluation.
Trevisan, Ana Paula. "INFLUÊNCIA DE DIFERENTES CONCENTRAÇÕES DE ENZIMAS LACTASE E TEMPERATURAS SOBRE A HIDRÓLISE DA LACTOSE EM LEITE PASTEURIZADO." Universidade Federal de Santa Maria, 2008. http://repositorio.ufsm.br/handle/1/5654.
Повний текст джерелаA intolerância à lactose é a intolerância a carboidrato mais comum entre pessoas de todas as faixas etárias e afeta cerca de 70% dos adultos do mundo. Devido à prevalência desta condição na população mundial, tem aumentado o interesse comercial nos leites e derivados com teor reduzido de lactose. E isto pode ser obtido através da hidrólise da lactose, principalmente pelo método enzimático, com a utilização da enzima lactase. O grau de hidrólise da lactose depende da dosagem da J-galactosidase no leite e das condições de processamento e por isto, é extremamente importante avaliar a influência dessas condições para obtenção do leite com teor reduzido de lactose, como temperatura durante a hidrólise e concentração da lactase, sobre a eficiência do processo de hidrólise e sobre as características físico-químicas e microbiológicas do produto final. O objetivo do presente estudo foi observar a influência de diferentes temperaturas e concentrações de enzimas lactase sobre a hidrólise da lactose em leites pasteurizados. Foram utilizadas amostras de leite pasteurizado, proveniente da Usina Escola de Laticínios (UFSM). A enzima lactase, fornecida por duas empresas, foi adicionada ao leite em diferentes concentrações (0,1g/L; 0,2g/L; 0,5g/L; 0,8g/L e 0,9g/L) e a hidrólise foi realizada a diferentes temperaturas (7,9ºC; 12ºC; 22ºC; 32ºC e 36,1ºC), sendo estas duas variáveis combinadas entre si através da Metodologia de Superfície de Resposta (MSR) por delineamento central composto rotacional. A hidrólise foi acompanhada por crioscopia até que esta se estabilizasse. Foram realizadas análises físicoquímicas e microbiológicas antes e após a hidrólise da lactose e análise sensorial após. A adição da enzima lactase modificou características e propriedades físico-químicas do leite, reduzindo pH, crioscopia, teores de gordura e lactose e aumentando densidade, extrato seco total (EST), extrato seco desengordurado (ESD), teores de proteína e glicose. Houve diferença entre a eficiência das duas enzimas na redução do teor de lactose. A hidrólise da lactose atingiu valores de 80% a 100%, reduzindo o teor de lactose para menos de 1g/100g, possibilitando a ingestão do leite por indivíduos intolerantes a este carboidrato. As maiores porcentagens de hidrólise e, conseqüentemente, os menores teores de lactose foram verificados em temperaturas de 15 a 30ºC e com o uso de concentrações de enzima de 0,6 a 1,0 g/L. A média da contagem total após a hidrólise ultrapassou o limite estabelecido pela legislação, porém, nas contagens realizadas por amostra de leite, com o uso da enzima 1, três tratamentos não excederam esse limite e com o uso da enzima 2, sete. Os maiores valores de contagem total foram encontrados nas maiores temperaturas e com o uso de menores concentrações de enzimas. As diferenças entre amostras de leite com teores de lactose diferentes, não foram sensorialmente percebidas através do teste triangular.
Freitas, Maria de FÃtima Matos de. "ProduÃÃo de β-galactosidase por Kluyveromyces lactis NRRL Y1564 em soro de leite e imobilizaÃÃo em quitosana." Universidade Federal do CearÃ, 2013. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=9396.
Повний текст джерелаNeste trabalho, a enzima β-galactosidase, que catalisa a hidrÃlise da lactose em glicose e galactose, foi produzida pelo cultivo do micro-organismo Kluyveromyces lactis NRRL Y1564 em soro de leite suplementado com extrato de levedura. A enzima à um metabÃlito intracelular, sendo a liberaÃÃo da enzima para o meio uma condiÃÃo essencial, por isso estudaram-se diferentes mÃtodos quÃmicos e mecÃnicos de extraÃÃo como, agitaÃÃo com pÃrolas de vidro, ruptura em ultrassom com pÃrolas de vidro, adiÃÃo de etanol e tolueno, observando tambÃm, seus efeitos na atividade enzimÃtica. Posteriormente, realizaram-se ensaios para estudar a influÃncia da temperatura (30, 34, 37 e 40 ÂC) na produÃÃo da enzima a partir do soro de queijo. Na extraÃÃo da enzima, o uso de esferas de vidro em vÃrtex foi o mÃtodo mais eficiente quando comparado com os outros avaliados. A enzima, nÃo sofreu inibiÃÃo ou desnaturaÃÃo quando incubadas com etanol, tolueno ou etanol-tolueno. A temperatura Ãtima de produÃÃo da enzima por K. lactis NRRL Y1564 foi 30 ÂC, com atividade enzimÃtica de 4418,37 U/g de cÃlulas em 12 h de fermentaÃÃo. A enzima produzida foi imobilizada em quitosana 2,0% m/v. Diferentes protocolos de ativaÃÃo usando glutaraldeÃdo, epicloridrina ou glicidol foram avaliados. Estudou-se tambÃm, o tempo de contato enzima-suporte (3, 5 e 10 horas) a fim de se obter um biocatalisador que apresentasse alto rendimento, atividade recuperada e tempo de meia-vida, visando a hidrÃlise da lactose em reator batelada e leito fixo. A influÃncia da temperatura e do pH na hidrÃlise da lactose foi avaliada, usando como substrato uma soluÃÃo sintÃtica (lactose 5,0% (m/v) e leite desnatado, contendo 4,3% m/v de lactose. O suporte que apresentou melhores resultados nos parÃmetros de imobilizaÃÃo foi a quitosana 2% reticulada com glutaraldeÃdo no tempo de imobilizaÃÃo de 5 horas. O biocatalisador produzido nesse estudo apresentou um fator de estabilidade de 17,37 vezes maior que a enzima solÃvel, com uma estabilidade de armazenamento de 100% quando armazenada a 4 ÂC por 90 dias. A temperatura Ãtima de hidrÃlise da lactose foi de 40 ÂC e o pH Ãtimo foi 7,0 . A conversÃo da lactose a 40 ÂC para este derivado (3,0 U/g) foi em mÃdia 53% em 10 ciclos (bateladas consecutivas). Em reator batelada, a conversÃo em glicose a partir da hidrÃlise da lactose, usando soluÃÃo sintÃtica, foi aproximadamente 86 % para a enzima solÃvel (3,8 U/mL) e 83 % para a enzima imobilizada (3,8 U/g). A conversÃo obtida na hidrÃlise do leite desnatado foi de 17 % para a enzima solÃvel e 20 % para a enzima imobilizada.
In this work, the enzyme β-galactosidase which catalyzes the hydrolysis of lactose to glucose and galactose, was produced by cultivating the micro-organism Kluyveromyces lactis NRRL Y1564 in whey supplemented with yeast extract. The enzyme is an intracellular metabolite, the release enzyme is very important, therefore were studied various chemical and mechanical methods of extraction and stirring with glass beads, sonication, addition of ethanol and toluene, noting also their effects on enzymatic activity. Subsequently, trials were carried out to study the influence of temperature (30, 34, 37 and 40 Â C) in the production of the enzyme from the cheese whey. In the enzyme extraction, using glass beads by a vÃrtex was more efficient method compared to others evaluated. The enzyme not presented inhibited or denatured when incubated with ethanol, toluene or ethanol-toluene. The optimum temperature for enzyme production by K. lactis NRRL Y1564 was 30 ÂC with enzymatic activity of 4418.37 U/g of cells at 12 h of fermentation. The enzyme produced was immobilized on chitosan 2.0% w/v. Different activation protocols using glutaraldehyde, epichlorohydrin or glycidol were evaluated. Was also studied, the contact time the enzyme-carrier (3, 5, and 10 hours) to obtain a biocatalyst to produce high yield, recovered activity and half-life in order to hydrolysis of lactose in batch reactor and fixed bed. The influence of temperature and pH on the hydrolysis of lactose was evaluated using as substrate a synthetic solution (lactose 5.0% (w/v) in potassium phosphate buffer 100 mM with 0.1 mM MnCl2) and skimmed milk containing 4.3% w/v lactose. The support shows better results in the parameters of immobilization was chitosan 2% actived with glutaraldehyde and contact time of 5 hours. The biocatalyst produced in this study showed a stability factor of 17.37 and a storage stability of 100% when stored at 4 ÂC for 90 days. Temperature optimum hydrolysis of lactose was 40 ÂC and the optimal pH 7.0. The conversion of lactose to 40 ÂC for this derivative (3.0 U/g) was on average 53% in 10 cycles (consecutive batches). In batch reactor, the conversion to glucose by the hydrolysis of lactose using synthetic solution was approximately 86% for the soluble enzyme (3.8 U/mL) and 83% of the immobilized enzyme (3.8 U/g). The conversion obtained in the hydrolysis of skim milk was 17% for the soluble enzyme and 20% for the immobilized enzyme.
Davidson, Richard H. "Culture enumeration, lactose hydrolysis and sensory changes in stored frozen yogurt fermented with two culture systems." Thesis, Virginia Tech, 1995. http://hdl.handle.net/10919/45071.
Повний текст джерелаMioro, Miriam Kanyua. "Designing a Two Component System for Enzyme Immobilization Using a Modified Chitosan Support." Youngstown State University / OhioLINK, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=ysu15946615388307.
Повний текст джерелаWest, Christopher Michael. "Bioreaction and separation in preparative batch chromatographic columns : the hydrolysis of lactose to yield glucose, galactose and oligosaccharides." Thesis, Aston University, 1997. http://publications.aston.ac.uk/9614/.
Повний текст джерелаЧастини книг з теми "Lactose hydrolysis"
Zadow, J. Greig. "Lactose Hydrolysis." In Whey and Lactose Processing, 361–408. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2894-0_10.
Повний текст джерелаHayes, J. F., I. Mitchell, M. Free, and J. G. Zadov. "Lactose Hydrolysis of Dairy Products." In MILK the vital force, 221. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_180.
Повний текст джерелаMello, Ariane Fátima Murawski de, Luciana Porto de Souza Vandenberghe, Clara Matte Borges Machado, Agnes de Paula Scheer, Aline B. Argenta, Gilberto Vinicius de Melo Pereira, Alexander da Silva Vale, and Carlos Ricardo Soccol. "Enzymes for Lactose Hydrolysis and Transformation." In Microbial Enzymes in Production of Functional Foods and Nutraceuticals, 173–94. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003311164-12.
Повний текст джерелаPlou, Francisco J., Julio Polaina, Julia Sanz-Aparicio, and María Fernández-Lobato. "β-Galactosidases for Lactose Hydrolysis and Galactooligosaccharide Synthesis." In Microbial Enzyme Technology in Food Applications, 121–44. Boca Raton, FL : CRC Press, [2016] | Series: Food biology series | “A science publishers book.”: CRC Press, 2017. http://dx.doi.org/10.1201/9781315368405-9.
Повний текст джерелаSplechtna, Barbara, Inge Petzelbauer, Bernhard Kuhn, Klaus D. Kulbe, and Bernd Nidetzky. "Hydrolysis of Lactose by ß-Glycosidase CelB from Hyperthermophilic Archaeon Pyrococcus Furiosus." In Biotechnology for Fuels and Chemicals, 473–88. Totowa, NJ: Humana Press, 2002. http://dx.doi.org/10.1007/978-1-4612-0119-9_39.
Повний текст джерелаHarju, M. "Hydrolysis of Lactulose and Lactitol with β-Galactosidases." In MILK the vital force, 232. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_191.
Повний текст джерелаTeiber, John F., and Dragomir I. Draganov. "High-Performance Liquid Chromatography Analysis of N-Acyl Homoserine Lactone Hydrolysis by Paraoxonases." In Methods in Molecular Biology, 291–98. Totowa, NJ: Humana Press, 2010. http://dx.doi.org/10.1007/978-1-60761-971-0_21.
Повний текст джерелаNakayama, Atsuyoshi, Ioannis Arvanitoyannis, Norioki Kawasaki, Kazuko Hayashi, and Noboru Yamamoto. "Hydrolytic Degradation of Poly(L-Lactide-co-ε-Caprolactone)S." In Advanced Biomaterials in Biomedical Engineering and Drug Delivery Systems, 241–42. Tokyo: Springer Japan, 1996. http://dx.doi.org/10.1007/978-4-431-65883-2_57.
Повний текст джерелаLiu, Jin Fang, Satoshi Hayakawa, Kanji Tsuru, Jian Zhong Jiang, and Akiyoshi Osaka. "Preparation of Hydroxyapatite / Titania Double Layer Coating on Poly-I-lactide due to Hydrolysis of Titanium Tetrachloride." In Key Engineering Materials, 687–90. Stafa: Trans Tech Publications Ltd., 2007. http://dx.doi.org/10.4028/0-87849-422-7.687.
Повний текст джерелаHassan, Mohammad K., Jeffrey S. Wiggins, Robson F. Storey, and Kenneth A. Mauritz. "Broadband Dielectric Spectroscopic Characterization of the Hydrolytic Degradation of Hydroxyl-Terminated Poly(D,L-lactide) Materials." In ACS Symposium Series, 153–69. Washington, DC: American Chemical Society, 2008. http://dx.doi.org/10.1021/bk-2008-0977.ch009.
Повний текст джерелаТези доповідей конференцій з теми "Lactose hydrolysis"
Verner, A. V., and O. V. Chugunova. "TECHNOLOGICAL ASPECTS OF PRODUCTION AND ASSORTMENT OF LACTOSE-FREE DAIRY PRODUCTS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-21.
Повний текст джерелаZolnere, Kristine, and Inga Ciprovica. "Lactose hydrolysis in different solids content whey and milk permeates." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology,, 2019. http://dx.doi.org/10.22616/foodbalt.2019.011.
Повний текст джерелаCavalcante Fai Buarque de Gusmão, Ana Elizabeth, Haroldo Yukio Kawaguti, Isabela Thomazelli, and Glaucia Maria Pastore. "Comparison of galactooligosaccharides synthesis during lactose hydrolysis by immobilized Aspergillus oryzae beta-galactosidase systems." In Simpósio Nacional de Bioprocessos e Simpósio de Hidrólise Enzimática de Biomassa. Campinas - SP, Brazil: Galoá, 2015. http://dx.doi.org/10.17648/sinaferm-2015-33686.
Повний текст джерелаAbu-Reesh, Ibrahim M. "Application of third-order polynomial approximate solution to enzymatic glucose isomerization and lactose hydrolysis reactions." In 2011 Fourth International Conference on Modeling, Simulation and Applied Optimization (ICMSAO). IEEE, 2011. http://dx.doi.org/10.1109/icmsao.2011.5775507.
Повний текст джерелаWilson, James H., Wilson, Edward J., Matak, Kristen E., Duncan, Susan E., Sumner Susan, and Hackney C. R. "The Influence of Lactose Hydrolysis on the Strength and Sensory Characteristics of Vanilla Ice Cream." In 2003, Las Vegas, NV July 27-30, 2003. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2003. http://dx.doi.org/10.13031/2013.13907.
Повний текст джерелаMichael Arlante Teruel, Atma Bhawuk, Daniel McKewn Jenkins, and José I Reyes de Corcuera. "Modeling and Validation of an Unusual Kinetic Phenomenon During the Enzymatic Hydrolysis of Lactose to Glucose." In 2007 Minneapolis, Minnesota, June 17-20, 2007. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.23399.
Повний текст джерелаKopsahelis, Nikolaos, Iliada Lappa, Anthi Stamatiou, Fani Sereti, Aikaterini Papadaki, Vassiliki Kachrimanidou та Effimia Eriotou. "Expanding the Valorization Routes of Cheese Whey: Lactose Hydrolysis Using A. awamori-derived β-Galactosidase for the Subsequent Production of Bacterial Cellulose". У 1st International Electronic Conference on Catalysis Sciences. Basel, Switzerland: MDPI, 2020. http://dx.doi.org/10.3390/eccs2020-07780.
Повний текст джерелаTheiner, Rick, Christine Dunstan, and Leon Zheng. "Cc variances as a result of sophorolipid lactone/lactonic acid ratios." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/kkku2300.
Повний текст джерелаMa, Na, Ping Liu, Chao Chen, Aili Zhang, and Lisa X. Xu. "Thermal Environmental Effect on Breast Tumor Growth." In ASME 2009 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2009. http://dx.doi.org/10.1115/sbc2009-206229.
Повний текст джерела