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| Martins,André Rosa; Monteiro,Ricardo Lemos; Burkert,Janaína Fernandes de Medeiros; Burkert,Carlos André Veiga. |
| In a single-stage process with the simultaneous addition of β-galactosidase and lactic culture, the lactose conversion, the processing time, viscosity and syneresis were evaluated. Fermentation was promoted by lactic culture containing two probiotic microorganisms, Bifidobacterium animalis and Lactobacillus acidophilus, associated with the typical microorganisms of yogurt. An enzymatic preparation containing β-galactosidases from Kluyveromyces lactis and Aspergillus niger was used. A central composite design (2³ trials plus three central points) was proposed in order to evaluate the effects of initial lactose concentration, enzyme concentration and the time of addition of the enzyme. The following conditions were established: initial lactose concentration... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Enzymatic catalysis; Lactose hydrolysis; Yogurt physical properties; Β-galactosidase. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000500008 |
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| 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 |
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| Mörschbächer,Ana Paula; Volpato,Giandra; Souza,Claucia Fernanda Volken de. |
| ABSTRACT: One of the greatest challenges for dairy industries is the correct destination of all the whey generated during cheese making, considering its high impact, the large volume created, and its technological potential. Enzymatic hydrolysis of cheese whey lactose is a biotechnological alternative. However, one of the limiting factors of its use is the relatively high cost of the enzymes, which could be lowered with the immobilization of these biocatalysts. Considering this context, the objective of this research was to evaluate the commercial Kluyveromyces lactis β-galactosidase enzyme immobilized in calcium alginate spheres and gelatin, using glutaraldehyde and concanavalin A (ConA) as modifying agents in the hydrolysis of cheese whey lactose... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactose; Cheese whey; Β-galactosidase; Enzyme immobilization. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000500921 |
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| Pinto,Luciana Konda de Azevedo; Martins,Meire Lelis Leal; Resende,Eder Dutra de; Thièbaut,José Tarcísio Lima. |
| Este trabalho foi realizado com o objetivo de investigar o comportamento das enzimas pectina metilesterase (PME) e β-galactosidase (β-Gal) durante o amadurecimento do mamão cv.'Golden'. Mamões com 15% de cor amarela foram estocados em câmara de refrigeração a 20ºC e 85-95 % UR, por um período de 11 dias. Durante este período de estocagem, foi determinada a cor da casca, firmeza e pH da polpa dos frutos, bem como a atividade das enzimas PME e β-Gal. A atividade da PME, observada ao longo do amadurecimento do mamão, indicou que esta enzima participou do processo de hidrólise da parede celular, principalmente no início do amadurecimento dos frutos. Já a atividade da β-Gal aumentou, de maneira não gradual, do primeiro dia até o final do armazenamento, quando... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carica papaya; Pectina metilesterase; Β-galactosidase; Firmeza de polpa. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452011000300004 |
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