Modeling lactose hydrolysis for efficiency and selectivity: Toward the preservation of sialyloligosaccharides in bovine colostrum whey permeate
نویسندگان
چکیده
منابع مشابه
Hydrolysis of lactose in whey permeate for subsequent fermentation to ethanol.
Fermentation of lactose in whey permeate directly into ethanol has had only limited commercial success, as the yields and alcohol tolerances of the organisms capable of directly fermenting lactose are low. This study proposes an alternative strategy: treat the permeate with acid to liberate monomeric sugars that are readily fermented into ethanol. We identified optimum hydrolysis conditions tha...
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BACKGROUND Whey permeate is a lactose-rich effluent remaining after protein extraction from milk-resulting cheese whey, an abundant dairy waste. The lactose to ethanol fermentation can complete whey valorization chain by decreasing dairy waste polluting potential, due to its nutritional load, and producing a biofuel from renewable source at the same time. Wild type and engineered microorganisms...
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The aim of this study was to standardize a methodology to obtain two-dimensional (2D) maps of whey proteins from bovine colostrum and mature milk, using two-dimensional electrophoresis, in order to identify the minor proteins by matrix-assisted laser desorption/ionization tandem time-of-flight mass spectrometry (MALDI TOF/TOF MS). A total of 38 proteins were identified, 20 spots in the colostru...
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رشد انفجاری تکنولوژی فرصت های آموزشی مهیج و جدیدی را پیش روی فراگیران و آموزش دهندگان گذاشته است. امروزه معلمان برای اینکه در امر آموزش زبان بروز باشند باید روش هایی را اتخاذ نمایند که درآن ها از تکنولوژی جهت کمک در یادگیری زبان دوم و چندم استفاده شده باشد. با در نظر گرفتن تحولاتی که رشته ی آموزش زبان در حال رخ دادن است هم اکنون زمان مناسبی برای ارزشیابی نگرش های موجود نسبت به تکنولوژی های جدید...
15 صفحه اولStandardization 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: 2016
ISSN: 0022-0302
DOI: 10.3168/jds.2016-11065