Freezing Point Measurement of Lactose Hydrolysis in Acid Whey and Lactose Solutions
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...
متن کاملLactose Hydrolysis by Yeast Lactase: Influence on Freezing Point and Dipping Characteristics of Ice Cream
Ice cream mixes were treated with lactase (EC 3.2.1.23) to cause 0 to 83% lactose hydrolysis. Lactose hydrolysis decreased the freezing point from -1.63C in the control (0% hydrolyzed) samples to -1.74C in the 83% hydrolyzed sample (p < 0.05). Firmness decreased from 0.35 J in the control sample to 0.08 J in the 83% hydrolyzed sample. Lactose hydrolyzed samples melted at a faster rate than the ...
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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SUMMARY Sodium azide, 2,4-dinitrophenol and iodoacetate did not inhibit hydrolysis of lactose by cell-free preparations of Sacchuromyces fragilis ,8-galactosidase, but with intact organisms fermentation and hydrolysis were inhibited to a similar extent. This suggests that these inhibitors may interfere with the transport of lactose into the cell. Galactose fermentation was inhibited by sodium a...
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This work aimed at evaluating the influence of enzyme concentration, temperature, and reaction time in the lactose hydrolysis process in milk, cheese whey, and whey permeate, using two commercial β-galactosidases of microbial origins. We used Aspergillus oryzae (at temperatures of 10 and 55°C) and Kluyveromyces lactis (at temperatures of 10 and 37°C) β-galactosidases, both in 3, 6, and 9 U/mL c...
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ژورنال
عنوان ژورنال: Journal of AOAC INTERNATIONAL
سال: 1980
ISSN: 0004-5756
DOI: 10.1093/jaoac/63.3.587