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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor MORIOKA,Luiz Rodrigo Ito (2) SUGUIMOTO,Hélio Hiroshi (2) ALVES,Érika de Pádua (1) BOSSO,Alessandra (1) KAKUNO,Amanda Sayuri Senoo (1) PAIÃO,Fernanda Gonzales (1) SANTOS,Leandro Freire dos (1) TAKIHARA,Anderson Massaro (1) VIANA,Caroline dos Santos (1) Mais... Palavra-chave Enzyme activity (2) Cell permeabilization (1) Enzymatic characterization (1) Enzyme extraction (1) Lactose hydrolysis (1) Lactose intolerance (1) Microbial biotechnology (1) UHT and skimmed milk (1) Β-galactosidase (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2016 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Lactose hydrolysis potential and thermal stability of commercial β-galactosidase in UHT and skimmed milk Ciênc. Tecnol. Aliment. BOSSO,Alessandra; MORIOKA,Luiz Rodrigo Ito; SANTOS,Leandro Freire dos; SUGUIMOTO,Hélio Hiroshi. Abstract The commercial enzyme (E.C. = 3.2.1.23) from Kluyveromyces lactis (liquid) and Aspergillus oryzae(lyophilized) was investigated for its hydrolysis potential in lactose substrate, UHT milk, and skimmed milk at different concentrations (0.7; 1.0 and 1.5%), pH values (5.0; 6.0; 6.5 and 7.0), and temperature (30; 35; 40 and 55 ºC). High hydrolysis rates were observed for the enzyme from K. lactis at pH 7.0 and 40 ºC, and from A. oryzae at pH 5.0 and 55 ºC. The enzyme from K. lactis showed significantly higher hydrolysis rates when compared to A. oryzae. The effect of temperature and β-galactosidase concentration on the lactose hydrolysis in UHT milk was higher than in skimmed milk, for all temperatures tested. With respect to the thermal stability, a... Tipo: Info:eu-repo/semantics/article Palavras-chave: UHT and skimmed milk; Β-galactosidase; Enzymatic characterization; Lactose intolerance; Enzyme activity. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100159 Concentrated beta-galactosidase and cell permeabilization from Saccharomyces fragilis IZ 275 for beta-galactosidase activity in the hydrolysis of lactose Ciênc. Tecnol. Aliment. MORIOKA,Luiz Rodrigo Ito; VIANA,Caroline dos Santos; ALVES,Érika de Pádua; PAIÃO,Fernanda Gonzales; TAKIHARA,Anderson Massaro; KAKUNO,Amanda Sayuri Senoo; SUGUIMOTO,Hélio Hiroshi. Abstract The cheese whey shows an organic nutrient charge that can be used to obtain metabolites of interest by biotechnology of microorganisms. Thus, fermentative processes for enzyme production, in particular beta-galactosidase becomes feasible. The enzyme plays an important role in the biotech food industry to obtain milk and dairy products with low lactose content for consumption by intolerant individuals. The objective of this work was to determine the enzyme activity of the concentrated beta-galactosidase (CBG) and the permeabilized cells (PC) both obtained from Saccharomyces fragilis IZ 275. The enzyme beta-galactosidase obtained from the fermentation of Saccharomyces fragilis IZ 275 in cheese whey was used to determine the optimal conditions for... Tipo: Info:eu-repo/semantics/article Palavras-chave: Enzyme activity; Microbial biotechnology; Cell permeabilization; Lactose hydrolysis; Enzyme extraction. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300524 Registros recuperados: 2 Primeira ... 1 ... Última

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