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	Provedor de dados Ciênc. Tecnol. Aliment. (1) BABT (1) Rev. Microbiol. (1) Autor Belote,Juliana Gisele (2) Cruz,Rubens (2) Andriolo,Cláudia Regina (1) Belline,Márcia Zilioli (1) Cruz,Vinícius D'Arcadia (1) Cruz,Vinícius D’Arcadia (1) Dorta,Claudia (1) Khenayfes,Marcelo de Oliveira (1) Lannes,Suzana Caetano da Silva (1) Santos,Luíza Helena Oliveira dos (1) Silva Junior,Elieste da (1) Mais... Palavra-chave Fructose syrup (3) Aspergillus niger (2) Inulin (2) Inulinase (2) Ice cream (1) Invertase (1) Melting behavior (1) Palm fat (1) Β-fructosidase (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2011 (1) 1998 (2) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Purification and characterization of β-Fructosidase with inulinase activity from Aspergillus niger - 245 BABT Cruz,Vinícius D'Arcadia; Belote,Juliana Gisele; Dorta,Claudia; Santos,Luíza Helena Oliveira dos; Andriolo,Cláudia Regina; Khenayfes,Marcelo de Oliveira; Cruz,Rubens. Aspergillus niger - 245, a strain isolated from soil samples showed good β-fructosidase activity when inoculated in medium formulated with dahlia extract tubers. The enzyme was purified by precipitation in ammonium sulphate and percolated in DEAE-Sephadex A-50 and CM-cellulose columns, witch showed a single peack in all the purification steps, maintaining the I/S ratio between 0.32 to, 0.39. Optimum pH for inulinase activity (I) was between 4.0 - 4.5 and for invertase activity (S) between 2.5 and 5.0. The optimum temperature was 60O.C for both activities and no loss in activity was observed when it was maintained at this temperature for 30 min. The Km value was 1.44 and 5.0, respectively, for I and S and Vm value 10.48 and 30.55, respectively. The I... Tipo: Info:eu-repo/semantics/article Palavras-chave: Inulinase; Invertase; Β-fructosidase; Inulin; Fructose syrup; Aspergillus niger. Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000300003 Effect of different sweetener blends and fat types on ice cream properties Ciênc. Tecnol. Aliment. Silva Junior,Elieste da; Lannes,Suzana Caetano da Silva. The development of processed foods requires the understanding of the phenomena that dictate the ingredient interactions normally used in food formulations, as well as the effects of the numerous operations involved in the processing of the final product. In ice creams, sugars are responsible for taste, but they also affect the freezing behavior and viscosity of processed mixes. Components such as fats influence mechanical properties, melting resistance, and palatability of final products. The objective was to study the technological effects of different sugars and fats on the structure of ice cream formulations. Fructose syrup was used as a substitute for glucose syrup in blends with sucrose, and palm fat was employed as an alternative to hydrogenated... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ice cream; Fructose syrup; Palm fat; Melting behavior. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100033 Production and action pattern of inulinase from Aspergillus Niger-245: hydrolysis of inulin from several sources Rev. Microbiol. Cruz,Vinícius D’Arcadia; Belote,Juliana Gisele; Belline,Márcia Zilioli; Cruz,Rubens. A strain of Aspergillus niger isolated from soil samples showed great capacity to produce extracellular inulinase. Although the enzyme has been synthesized in presence of monosaccharides, sucrose and sugar cane molasse, the productivity was significantly higher (p<0.05) when the microorganism was inoculated in media formulated with dahlia extract and pure inulin, as carbon sources. With regard to the nitrogen source, the best results were obtained with casein and other sources of proteic nitrogen, comparatively to the mineral nitrogen. However, statistic significance (p<0.01) only was found between the productivity obtained in the medium prepared with casein and ammonium sulphate. The optimum pH of the purified enzyme for inulin hydrolysis... Tipo: Info:eu-repo/semantics/article Palavras-chave: Inulinase; Aspergillus niger; Fructose syrup; Inulin. Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141998000400013 Registros recuperados: 3 Primeira ... 1 ... Última

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