Site-directed mutation of β-galactosidase from Aspergillus candidus to reduce galactose inhibition in lactose hydrolysis
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چکیده
منابع مشابه
The Effect of Glucose, Lactose, and Galactose on the Induction of β- Galactosidase in E. coli
The effects of lactose, galactose, glucose, and glucose combined with galactose on the induction of β–galactosidase by IPTG in Escherichia coli strain VC10, growing in a glycerol media, were compared against a control of glycerol plus IPTG. After inducing β– galactosidase production with the IPTG, the cultures were altered with the addition of one of the above carbohydrates or combinations. Thi...
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The present study demonstrates the immobilization of Aspergillus oryzae β-galactosidase on cellulose acetate-polymethylmethacrylate (CA-PMMA) membrane and its application in hydrolyzing lactose in dairy industries. The effect of physical and chemical denaturants like pH, temperature, product inhibition by galactose, storage stability, and reuse number of the enzyme immobilized on CA-PMMA membra...
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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...
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We study the enzymatic hydrolysis of lactose by a commercial enzyme from a selected strain of Kluyveromyces fragilis. The variables analyzed were: temperature (25–40 ◦C), enzyme concentration (0.1–3.0 g l−1), lactose concentration (0.0278–0.208 M), and initial galactose concentration (0.0347 M). On the basis of the data analyzed, both published and in the present work, we propose a Michaelis–Me...
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: 3 Biotech
سال: 2018
ISSN: 2190-572X,2190-5738
DOI: 10.1007/s13205-018-1418-5