Changes During Acid Hydrolysis of Lactose
نویسندگان
چکیده
منابع مشابه
Standardization of different levels of lactose hydrolysis in the preparation of lactose hydrolyzed yoghurt
Yoghurt is a unique fermented dairy product, consumed throughout the world and the trend ofconsumption is increasing due to its unique health benefits. Yoghurt mix is often supplemented with MSNF(milk solids-non-fat), it may contain as much as 5.7% unhydrolysed lactose. Lactose can be hydrolysed withan enzyme lactase. Deficiency of lactase in lactose-intolerant persons leads to gastrointestinal...
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mChanges in the quantities of lactose, lactic acid and acetic acid in Serra cheese were monitored using a triplicate two-way factorial design over a ripening period of 35 days (sampling at 0, 7, 21 and 35 days) throughout the cheesemaking season (sampling in November, February and June). The amount of lactose in total solids of cheese (TS) decreased slowly from 6.17% to 0.21% (w/wTS) as ripenin...
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Enzymatic hydrolysis of lactose is accompanied by galactosyl transfer to other sugars, thereby producing oligosaccharides. These are hydrolyzed slowly, both in vitro and in vivo. They can be thought of as low molecular weight, non-viscous, water-soluble, dietary fibre. They are considered to be physiologically functional foods which promote the growth of bifidobacteria in the colon and a wide v...
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Cells of Lactobacillus bulgaricus, Escherichia coli, and Kluyveromyces (Saccharomyces) lactis immobilized in polyacrylamide gel beads retained 27 to 61% of the beta-galactosidase activity of intact cells. Optimum temperature and pH and thermostability of these microbial beta-galactosidases were negligibly affected by the immobilization. Km values of beta-galactosidase in immobilized cells of L....
متن کاملstandardization of different levels of lactose hydrolysis in the preparation of lactose hydrolyzed yoghurt
yoghurt is a unique fermented dairy product, consumed throughout the world and the trend ofconsumption is increasing due to its unique health benefits. yoghurt mix is often supplemented with msnf(milk solids-non-fat), it may contain as much as 5.7% unhydrolysed lactose. lactose can be hydrolysed withan enzyme lactase. deficiency of lactase in lactose-intolerant persons leads to gastrointestinal...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1977
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(77)83824-1