Immobilization of <i>Lactobacillus plantarum</i> B134 Cells using Sodium Alginate for Lactose Hydrolysis in UHT Milk
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چکیده
منابع مشابه
Bioaffinity Based Immobilization of Almond (Amygdalus communis) b-galactosidase on Con A-layered Calcium Alginate-cellulose Beads: Its Application in Lactose Hydrolysis in Batch and Continuous Mode
In this study, immobilization of partially purified almond (Amygdalus communis) β-galactosidase on Con A layered calcium alginate-cellulose beads was investigated. Immobilized β-galactosidase retained 72% of theinitial activity after crosslinking by glutaraldehyde. Both soluble and immobilized enzyme exhibited the samepH and temperature optima at pH 5.5 and 50ºC, respectively. Howev...
متن کاملAlginate as immobilization matrix for cells.
In recent years, entrapment of cells within spheres of Ca2+ alginate has become the most widely used technique for immobilizing living cells. This versatile method includes applications ranging from immobilization of living or dead cells in bioreactors, immobilization of plant protoplasts for micropropagation and immobilization of hybridoma cells for production of monoclonal antibodies, to entr...
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...
متن کاملAddition of Fillers to Sodium Alginate Solution Improves Stability and Immobilization Capacity of the Resulting Calcium Alginate Beads
Background: Although advantages of immobilization of cells through entrapment in calcium alginate gel beads have already been demonstrated, nevertheless, instability of the beads and the mass transfer limitations remain as the major challenges.Objective: The objective of the present study was to increase the stability, porosity (reduce mass transfer limit...
متن کاملLactose Hydrolysis in Milk and Dairy Whey Using Microbial β-Galactosidases
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: Current Biochemistry
سال: 2014
ISSN: 2355-7931,2355-7877
DOI: 10.29244/cb.1.2.71-82