Oral lactose-ureide is resistant to human digestive enzymes, but is fermented by the colonic microflora. Nine normal adults consuming a diet which provided 36 g of protein/day were given oral doses of lactose-[(13)C]ureide and lactose-[(15)N,(15)N]ureide. The appearance on breath of (13)CO(2) derived from lactose-[(13)C]ureide was followed for 48 h. The fate of (15)N derived from lactose-[(15)N...

In the experiments reported in the preceding paper (p. 597) it was found that lactose, fed to hens, does not appear in the excreta in appreciable quantities until excessive amounts are administered—a finding thoroughly in agreement with our present knowledge of sugar-feeding in human beings. Since lactose is assimilated from the alimentary canal of chickens, and since assimilation of disacchari...

Enzymatic changes are often detrimental to quality of low-moisture foods. In the present study, effects of glass transition and water on sucrose inversion in a lactose-sucrose food model were investigated. Amorphous samples were produced by freeze-drying lactose-sucrose (2:1)-invertase (20 mg invertase/49.4 g of carbohydrate) dissolved in distilled water. Sorption isotherms were determined grav...

Glycosides are a major group of plant secondary compounds characterized by one or more sugars conjugated to a lipophilic, possibly toxic aglycone, which is released upon hydrolysis. We compared small intestinal homogenate hydrolysis activity of three rodent and two avian species against four substrates: amygdalin and sinigrin, two plant-derived glucosides, the sugar lactose, whose hydrolysis mo...

The aim of the study is to be determine effect lactose hydrolysis and sugar content on physicochemical properties, sensory profile HMF (5-hydroxymethylfurfural) in Dulce de Leche (DL). Lactose free (lactose-hydrolysed) dairy products as well low have been developed supply consumer demand. Two different sucrose concentrations, 16% 20%, were used milk jam samples produced by traditional method. F...

-Galactosidase is widely used in food industry to improve sweetness, solubility, flavor and digestibility of dairy products (Richmond, Gray, and Stine, 1981; Grosova et al. 2008a) . Enzymatic hydrolysis of lactose by galactosidase is one of the most popular technologies to produce lactose reduced milk and related dairy products for consumption by lactose intolerant people (Ladero, Santos, and G...

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...