Potential Applications of Immobilized β-Galactosidase in Food Processing Industries
نویسندگان
چکیده
منابع مشابه
Potential Applications of Immobilized β-Galactosidase in Food Processing Industries
The enzyme β-galactosidase can be obtained from a wide variety of sources such as microorganisms, plants, and animals. The use of β-galactosidase for the hydrolysis of lactose in milk and whey is one of the promising enzymatic applications in food and dairy processing industries. The enzyme can be used in either soluble or immobilized forms but the soluble enzyme can be used only for batch proc...
متن کاملSources of β-galactosidase and its applications in food industry
The enzyme β-galactosidases have been isolated from various sources such as bacteria, fungi, yeast, vegetables, and recombinant sources. This enzyme holds importance due to its wide applications in food industries to manufacture lactose-hydrolyzed products for lactose-intolerant people and the formation of glycosylated products. Absorption of undigested lactose in small intestine requires the a...
متن کاملPerspectives and Applications of Immobilised β-Galactosidase in Food Industry – a Review
Grosová Z., Rosenberg M., Rebroš M. (2008): Perspectives and applications of immobilised β-galactosidase in food industry – a review. Czech J. Food Sci., 26: 1–14. β-Galactosidase is an important industrial enzyme in the hydrolysis of milk and whey lactose. The enzymatic hydrolysis of lactose allows to avoid health and environmental problems posed by this disaccharide. In addition, this enzyme ...
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The creation of new economic opportunities and its subsequent local - regional development is highly associated with industrial activities. Agricultural food processing industries is a very viable economic option namely in prosperous agricultural provinces. In fact, industries associated with agricultural sector are a prerequisite regarding agricultural activities. Indeed, agriculture sector an...
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The objective of this work was to estimate the antioxidant potential of the extracts from pink shrimp residue and red grape pomaces (Merlot and Syrah varietals), evaluated according to its antioxidant activity with different analytical methods, associating these properties with the chemical composition of the extract and, as a consequence, with the extraction procedure. The shrimp residue was p...
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ژورنال
عنوان ژورنال: Enzyme Research
سال: 2010
ISSN: 2090-0414
DOI: 10.4061/2010/473137