Thematische Bibliographien / Lactose hydrolysis / Zeitschriftenartikel
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Zeitschriftenartikel zum Thema „Lactose hydrolysis“

Autor: Grafiati
Veröffentlicht am 4. Juni 2021
Zuletzt aktualisiert am 20. Februar 2023

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1

Xu, Yunli, Guowei Shu, Chunji Dai, Chun Yin, Xu Dong, Yuliang Guo, and He Chen. "Screening of lactases suitable for the preparation of low-lactose prebiotic liquid milk and optimisation of their combination." Acta Universitatis Cibiniensis. Series E: Food Technology 25, no. 2 (December 1, 2021): 275–84. http://dx.doi.org/10.2478/aucft-2021-0025.

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Abstract Lactose intolerance is an important factor restricting the consumption of dairy products. Lactase is used to hydrolyze lactose in milk while generating galactooligosaccharides (GOS), thereby reducing the incidence of lactose intolerance. We used cow milk as raw materials, and selected enzyme preparations with high lactose hydrolysis rate and strong GOS generation ability from 14 commercially available lactase enzymes. The lactose hydrolysis rate is 5.85%-81.38%, and the GOS content is 0.03 g/L- 13.10 g/L. The mixing experiment design determined the two lactase enzymes (E10 and E11) ra
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Rao, D. R., and C. B. Chawan. "Enzyme technologies for alleviating lactose maldigestion / Tecnologías enzimáticas para aliviar la mala digestion de la lactosa." Food Science and Technology International 3, no. 2 (April 1997): 81–86. http://dx.doi.org/10.1177/108201329700300202.

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Lactose reduction in milk by β-galactosidase prior to consumption is one of the current modali ties of alleviating lactose maldigestion. However, hydrolysis of lactose results in flavour changes in milk: glucose and galactose are between three and four times sweeter than lactose, and many lactose maldigesters do not like the taste of lactose-hydrolysed milk. The addition of exogenous β-galactosidase to meals has been shown to alleviate lactose maldigestion adequately, and so β-galactosidase could be added to milk if the lactose could be protected from the hydrolytic action of the added enzyme.
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Zhao, Di, Thao T. Le, Lotte Bach Larsen, Yingqun Nian, Cong Wang, Chunbao Li та Guanghong Zhou. "Interplay between Residual Protease Activity in Commercial Lactases and the Subsequent Digestibility of β-Casein in a Model System". Molecules 24, № 16 (8 серпня 2019): 2876. http://dx.doi.org/10.3390/molecules24162876.

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One of the conventional ways to produce lactose-hydrolyzed (LH) milk is via the addition of commercial lactases into heat-treated milk in which lactose is hydrolyzed throughout storage. This post-hydrolysis method can induce proteolysis in milk proteins due to protease impurities remaining in commercial lactase preparations. In this work, the interplay between lactose hydrolysis, proteolysis, and glycation was studied in a model system of purified β-casein (β-CN), lactose, and lactases using peptidomic methods. With a lactase presence, the proteolysis of β-CN was found to be increased during s
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Majore, Kristine, and Inga Ciprovica. "Sensory Assessment of Bi-Enzymatic-Treated Glucose-Galactose Syrup." Fermentation 9, no. 2 (January 31, 2023): 136. http://dx.doi.org/10.3390/fermentation9020136.

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There are a variety of ways to make glucose-galactose syrup (GGS) and other products of lactose hydrolysis; therefore, research is still ongoing and will undoubtedly result in improved methods and lower costs. The aim of the study was to use a two-stage fermentation approach to increase the sweetness of glucose-galactose syrup. Comparing lactose hydrolysis with β-galactosidases, the enzyme Ha-Lactase 5200 (K. lactis) showed the highest hydrolysis yield but NOLA™ Fit5500 (B. licheniformis) and GODO-YNL2 (K. lactis) hydrolysis yields varied. After the two-stage fermentation, the syrups from swee
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Costa, Cleiver Júnio Martins, Camila Alves Moreira, Ricardo Corrêa de Santana, Amado Jésus Silva, Juliana Karla de Souza Teixeira Almeida, and Milla Gabriela dos Santos. "Lactose quantification in UHT milk by high-performance liquid chromatography and cryoscopy (freezing point depression)." Research, Society and Development 10, no. 15 (November 23, 2021): e454101523224. http://dx.doi.org/10.33448/rsd-v10i15.23224.

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Due to the large number of people with lactose maldigestion, the dairy industries have increased production and diversity of low lactose and lactose-free foods. Consequently, the need to control the lactose hydrolysis process has also risen. This study aimed to correlate freezing point depression (cryoscopy) and lactose concentration, quantified by high-performance liquid chromatography (HPLC), in UHT milk. To accomplish this, UHT milk samples were subjected to seven lactose hydrolysis treatments, using lactase enzyme, resulting in different lactose concentrations. All samples were subjected t
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Buller, H. A., A. G. Van Wassenaer, S. Raghavan, R. K. Montgomery, M. A. Sybicki, and R. J. Grand. "New insights into lactase and glycosylceramidase activities of rat lactase-phlorizin hydrolase." American Journal of Physiology-Gastrointestinal and Liver Physiology 257, no. 4 (October 1, 1989): G616—G623. http://dx.doi.org/10.1152/ajpgi.1989.257.4.g616.

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Lactase-phlorizin hydrolase, a small intestinal disaccharidase, has been considered mainly an enzyme important only for the hydrolysis of lactose. After weaning in most mammals lactase-specific activity falls markedly, and, functionally, adult mammals are considered to be lactase deficient. However, the persistence of low levels of lactase activity in adulthood has never been explained. In addition, it has been suggested that lactase-phlorizin hydrolase is associated with glycosylceramidase activity when the enzyme is prepared by column chromatography, but it is unclear whether this represents
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Høyvik, H., P. B. Gordon, T. O. Berg, P. E. Strømhaug, and P. O. Seglen. "Inhibition of autophagic-lysosomal delivery and autophagic lactolysis by asparagine." Journal of Cell Biology 113, no. 6 (June 15, 1991): 1305–12. http://dx.doi.org/10.1083/jcb.113.6.1305.

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Overall autophagy was measured in isolated hepatocytes as the sequestration and lysosomal hydrolysis of electroinjected [14C]lactose, using HPLC to separate the degradation product [14C]glucose from undegraded lactose. In addition, the sequestration step was measured separately as the transfer from cytosol to sedimentable cell structures of electroinjected [3H]raffinose or endogenous lactate dehydrogenase (LDH; in the presence of leupeptin to inhibit lysosomal proteolysis). Inhibitor effects at postsequestrational steps could be detected as the accumulation of autophaged lactose (which otherwi
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Hanauer, Duana Ceciliane, and Alexandre Tadeu Paulino. "Anchoring lactase in pectin-based hydrogels for lactose hydrolysis reactions." Process Biochemistry 122 (November 2022): 50–59. http://dx.doi.org/10.1016/j.procbio.2022.08.026.

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Renner, E. "Dietary approaches to alleviation of lactose maldigestion / Efectos de la dieta sobre la digestión de la lactosa." Food Science and Technology International 3, no. 2 (April 1997): 71–79. http://dx.doi.org/10.1177/108201329700300201.

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Because dairy products are a significant source of essential nutrients, elimination of all dairy foods in the diet would be nutritionally unwise and is usually not necessary in the case of lactose maldigestion. About 250 ml milk/d can generally be taken without adverse effects. If milk is taken in combination with solid foods, lactose malabsorption may be reduced by about 50%, probably due to a slower rate of colonic fermentation which may lower gastrointestinal symptoms in lactose malabsorbers. It is well established that, in lactase-deficient subjects, yoghurt is better tolerated than milk.
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Czyzewska, Katarzyna, and Anna Trusek. "Encapsulated NOLA™ Fit 5500 Lactase—An Economically Beneficial Way to Obtain Lactose-Free Milk at Low Temperature." Catalysts 11, no. 5 (April 21, 2021): 527. http://dx.doi.org/10.3390/catal11050527.

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The current requirements of industrial biocatalysis are related to economically beneficial and environmentally friendly processes. Such a strategy engages low-temperature reactions. The presented approach is essential, especially in food processes, where temperature affects the quality and nutritional value foodstuffs. The subject of the study is the hydrolysis of lactose with the commercial lactase NOLA™ Fit 5500 (NOLA). The complete decomposition of lactose into two monosaccharides gives a sweeter product, recommended for lactose intolerant people and those controlling a product’s caloric co
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Yang, Zhennai, Eero Pahkala та Tuomo Tupasela. "Lactose hydrolysis by free and fibre-entrapped β-galactosidase from Streptococcus thermophilus". Agricultural and Food Science 2, № 5 (1 вересня 1993): 395–401. http://dx.doi.org/10.23986/afsci.72665.

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To study lactose hydrolysis by β-galactosidase, this enzyme was produced from Streptococcus thermophilus strain 11F and partially purified by acetone and ammonium sulphate fractionation, and ion exchange chromatography on a Q Sepharose FF column. Lactose hydrolysis by the enzyme was affected by lactose concentrations, sugars and milk proteins. The maximum extent of lactose hydrolysis in buffer was obtained with a 15% lactose concentration. Addition of 2% of lactose, glucose, galactose or sucrose in milk inhibited the enzymatic hydrolysis. The enzyme was activated by bovine serum albumin and a
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Popescu, Liliana, Viorica Bulgaru, and Rodica Siminiuc. "EFFECTS OF LACTOSE HYDROLYSIS AND MILK TYPE ON THE QUALITY OF LACTOSE-FREE YOGHURT." Journal of Engineering Science 29, no. 4 (January 2023): 164–75. http://dx.doi.org/10.52326/jes.utm.2022.29(4).13.

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The purpose of the work was to investigate the influence of different lactose hydrolysis processes, the contribution of the enzyme and the milk type on the characteristics of the obtained lactose-free yogurt. The analysis was performed on non-hydrolyzed yogurt (control sample), the pre-hydrolyzed yogurt (that was hydrolyzed before fermentation), and the co-hydrolyzed yogurt (concurrent addition of β-galactosidase and starter culture). According to the obtained results, at the end of the fermentation time, an advanced hydrolysis degree was reached (over 80%) both for yogurt samples obtained fro
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Lindsay, Mark J., Theodore W. Walker, James A. Dumesic, Scott A. Rankin, and George W. Huber. "Production of monosaccharides and whey protein from acid whey waste streams in the dairy industry." Green Chemistry 20, no. 8 (2018): 1824–34. http://dx.doi.org/10.1039/c8gc00517f.

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Cruz, Rubens, Vinícius D'Arcádia Cruz, Juliana Gisele Belote, Marcelo de Oliveira Khenayfes, Claudia Dorta, and Luiza Helena dos Santos Oliveira. "Properties of a new fungal b-galactosidase with potential application in the dairy industry." Revista de Microbiologia 30, no. 3 (July 1999): 265–71. http://dx.doi.org/10.1590/s0001-37141999000300014.

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<FONT FACE="Symbol">b</font>-Galactosidase or <FONT FACE="Symbol">b</font>-D-galactoside-galactohydrolase (EC. 3.2.1.23) is an important enzyme industrially used for the hydrolysis of lactose from milk and milk whey for several applications. Lately, the importance of this enzyme was enhanced by its galactosyltransferase activity, which is responsible for the synthesis of transgalactosylated oligosaccharides (TOS) that act as functional foods, with several beneficial effects on consumers. Penicillium simplicissimum, a strain isolated from soil, when grown in semi-solid m
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Tsuchiya, Ana Claudia, Ana Da Graça Monteiro da Silva, Daniela Brandt, Daneysa Lahis Kalschne, Deisy Alessandra Drunkler, and Eliane Colla. "Lactose reduced ice cream enriched with whey powder." Semina: Ciências Agrárias 38, no. 2 (May 2, 2017): 749. http://dx.doi.org/10.5433/1679-0359.2017v38n2p749.

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Ice cream is a food product that pleases the palate of consumers worldwide. Whey powder (WP) has various technological and functional properties. However, WP increases the lactose content of the final products in which it is incorporated and causes grittiness and intolerance in lactose-sensitive individuals. This study aimed to produce ice cream with milk powder (MP) replaced by WP (MP/WP), decrease the lactose content by enzymatic hydrolysis and verify the physicochemical and microbiological parameters of the final product. Initially, the variables ?-galactosidase concentration and reaction t
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Demirhan, Elçin, Dilek Kiliç Apar, and Belma Özbek. "PRODUCT INHIBITION OF WHEY LACTOSE HYDROLYSIS." Chemical Engineering Communications 195, no. 3 (December 18, 2007): 293–304. http://dx.doi.org/10.1080/00986440701554863.

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Dutra Rosolen, Michele, Adriano Gennari, Giandra Volpato та Claucia Fernanda Volken de Souza. "Lactose Hydrolysis in Milk and Dairy Whey Using Microbial β-Galactosidases". Enzyme Research 2015 (26 жовтня 2015): 1–7. http://dx.doi.org/10.1155/2015/806240.

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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 concentrations. In the temperature of 10°C, the K. lactis β-galactosidase enzyme is more efficient in the milk, cheese whey, and whey permeate lactose hydrolysis when compared to A. oryzae. However, in th
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Hegar, Badriul, and Hans A. Buller. "Breath Hydrogen Test in Lactose Malabsorption." Paediatrica Indonesiana 35, no. 7-8 (October 8, 2018): 161–71. http://dx.doi.org/10.14238/pi35.7-8.1995.161-71.

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Lactose is the most important source in mammalian milk. In normal children, Lactose is hydrolyzed by lactase, and directly absorbed into bloodstream by an active transport mechanism. The term of lactose malabsorption is reserved to patients in whom impaired intestinal lactose hydrolysis and uptake has been proven by an appropriate test. The severity of lactose malabsorption and the extent of symptoms vary widely and are the results of several factors such as the amount of ingested lactose, gastric emptying time, intestinal transit time, and colonic flora. The diagnosis of lactose malabsorption
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Gorbunova, E. M., I. V. Kuznetsova, L. V. Lygina, S. E. Plotnikova, A. A. Tolkacheva, and S. I. Niftaliev. "Synthesis of tagatose and fucose from dairy raw material." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (July 1, 2022): 012095. http://dx.doi.org/10.1088/1755-1315/1052/1/012095.

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Abstract Innovative biochemical technologies have been developed for obtaining a fucose-containing carbohydrate complex and a tagatose-containing sweetener from the secondary dairy raw material, lactose. A method for the production of tagatose has been tested, including the enzymatic treatment of lactose Lactozym 6500 L Pure at pH = 6.2 for 4.5 hours and an enzyme dosage of 7500 LAU/dm3. The kinetic parameters of lactose hydrolysis were calculated: maximum rate and order of the chemical reaction (V max = 1.08 ⋅ 10-5, n = 0.6967). The qualitative and quantitative parameters of lactose hydrolysi
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Nilsson, U., and M. Jägerstad. "Hydrolysis of lactitol, maltitol and Palatinit® by human intestinal biopsies." British Journal of Nutrition 58, no. 2 (September 1987): 199–206. http://dx.doi.org/10.1079/bjn19870087.

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1. The hydrolysis of sugar alcohols of the disaccharide type such as lactitol, maltitol and Palatinit® (the latter an equimolar mixture of 6-O-α-D-glucopyranoside-D-mannitol and 6-O-α-D-glucopyranoside-D-sorbitol) by homogenates of human intestinal biopsies were compared with corresponding natural disaccharides such as lactose, maltose and isomaltose. Seven of the human biopsies were normal with regard to their disaccharidase activities, while twelve biopsies showed decreased levels of disaccharidase activities.2. All biopsies, normal as well as abnormal, showed essentially the same capacity t
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Liburdi, Katia, and Marco Esti. "Galacto-Oligosaccharide (GOS) Synthesis during Enzymatic Lactose-Free Milk Production: State of the Art and Emerging Opportunities." Beverages 8, no. 2 (April 2, 2022): 21. http://dx.doi.org/10.3390/beverages8020021.

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Much attention has recently been paid to β-Galactosidases (β-D-galactoside galactohidrolase; EC 3.2.1.23), commonly known as lactases, due to the lactose intolerance of the human population and the importance of dairy products in the human diet. This enzyme, produced by microorganisms, is being used in the dairy industry for hydrolyzing the lactose found in milk to produce lactose-free milk (LFM). Conventionally, β-galactosidases catalyze the hydrolysis of lactose to produce glucose and galactose in LFM; however, they can also catalyze transgalactosylation reactions that produce a wide range o
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GRIFFITH, LEE, ERIC SIGVALDSON, and PETER SPORNS. "Determination of Lactose and Lactose Hydrolysis in Milk Using Cerium(IV)." Journal of Food Science 54, no. 2 (March 1989): 419–22. http://dx.doi.org/10.1111/j.1365-2621.1989.tb03097.x.

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Bogdanova, N. M., A. I. Khavkin, and O. L. Kolobova. "Prospects of fermented milk products in children with primary hypolactasia of the adult type." Rossiyskiy Vestnik Perinatologii i Pediatrii (Russian Bulletin of Perinatology and Pediatrics) 65, no. 3 (July 8, 2020): 160–68. http://dx.doi.org/10.21508/1027-4065-2020-65-3-160-168.

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Lactose (β-galactosyl-1,4 glucose) is milk sugar, the main disaccharide of human and other mammalian breast milk. Lactase is intestinal disaccharidase that catalyzes the lactose hydrolysis. The lactase gene LCT controls biological function of the enzyme. The age-related genetically determined feature of disaccharide expression, epigenetic factors, and natural selection with persistent tolerance to milk sugar throughout lifetime has divided the human population according to the LCT gene into two phenotypes: lactase persistent and lactase non-persistent. There is conflicting evidence that the la
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Majore, Kristīne, and Inga Ciproviča. "Optimisation of Lactose Hydrolysis by Combining Solids and ß-Galactosidase Concentrations in Whey Permeates." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 74, no. 4 (August 1, 2020): 263–69. http://dx.doi.org/10.2478/prolas-2020-0041.

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AbstractA detailed study of lactose hydrolysis was conducted using 50, 250 and 500 units of ß-galactosidase (Kluyveromyces lactis and Bacillus licheniformis origin) in acid and sweet whey permeates at different solid concentrations 20%, 30% and 40% (w·v−1). The amount of lactose, glucose and galactose was measured by HPLC – RID. Hydrolysis was carried out at optimal enzyme temperature 42.5 °C for 4 h. Medium pH before hydrolysis was adjusted using 10% KOH. The experimental results were compared taking into account the sugar profiles and experimental conditions. The highest lactose hydrolysis o
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Benbouziane, Bouasria, Mohamed-Chérif Bentahar, Hayet Takarly, and Ben Mehel Benakriche. "Comparative study of two lactases by K-Lolac enzymatic method in skimmed milk." South Asian Journal of Experimental Biology 9, no. 1 (August 30, 2019): 01–06. http://dx.doi.org/10.38150/sajeb.9(1).p01-06.

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Lactose absorption at the level of the small intestine depends on its hydrolysis by β-galactosidase. The activity of this enzyme, which gets to the peak at the beginning and halflife, decreases progressively after weaning. This activity loss (hypolactasie) is a physiological phenomenon observed in 70 to 75% of the world’s population. Hypolactasy is transmited according to an autosomal recessive mode to an incomplete penetrance and is linked to polymorphosis located in the promoter region of the gene coding the lactase. A solution is proposed regarding ingestion of dairy dislactosed products or
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SCHMIDT, RONALD H., DAVID E. SMITH, VERNAL S. PACKARD, and HOWARD A. MORRIS. "Compositional and Selected Functional Properties of Whey Protein Concentrates and Lactose-Hydrolyzed Whey Protein Concentrates1." Journal of Food Protection 49, no. 3 (March 1, 1986): 192–95. http://dx.doi.org/10.4315/0362-028x-49.3.192.

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Commercial whey protein concentrate (WPC) products, manufactured by ultrafiltration with and without lactose hydrolysis, were compared for proximate composition, mineral and trace mineral composition and for protein solubility and viscosity parameters. Protein concentration ranged from 30.5 to 52.7%, while ash content ranged from 5.9 to 12.0%. Extent of lactose hydrolysis in lactose-hydrolyzed WPCs was estimated at 60 to 75% of the initial lactose level. Protein solubility of 10% protein dispersions of the WPC samples ranged from 90 to 100% and was not affected by heating WPC dispersions at 65
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Антипова, Татьяна Алексеевна, Светлана Валерьевна Фелик, Надежда Леонидовна Андросова, and Сергей Владимирович Симоненко. "Preparation of low-lactose fermented milk products for baby food." Food processing industry, no. 6 (June 7, 2021): 23–26. http://dx.doi.org/10.52653/ppi.2021.6.6.001.

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Статья посвящена получению кисломолочного продукта для питания детей с лактазной недостаточностью. Одним из наиболее распространенных способов получения низколактозных продуктов является применение гидролиза лактозы с использованием ферментных препаратов. Целью работы было изучение процесса сквашивания низколактозного молочного продукта. Учитывая, что при использовании методов ферментирования лактозы продукт приобретает выраженный сладкий вкус, обусловленный наличием глюкозы, требовалось установить заданное количество лактозы при достижении оптимальных органолептических показателей. Результаты
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Cargnin, Mariana Aguiar, Bruna Carla Gasparin, Derval dos Santos Rosa, and Alexandre Tadeu Paulino. "Performance of lactase encapsulated in pectin-based hydrogels during lactose hydrolysis reactions." LWT 150 (October 2021): 111863. http://dx.doi.org/10.1016/j.lwt.2021.111863.

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Gänzle, Michael G., Gottfried Haase, and Paul Jelen. "Lactose: Crystallization, hydrolysis and value-added derivatives." International Dairy Journal 18, no. 7 (July 2008): 685–94. http://dx.doi.org/10.1016/j.idairyj.2008.03.003.

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Hartono, Lusiana Kresnawati, Tatik Khusniati, I. Made Artika, Sulistiani Sulistiani, and Abdul Choliq. "Immobilization of Lactobacillus plantarum B134 Cells using Sodium Alginate for Lactose Hydrolysis in UHT Milk." Current Biochemistry 1, no. 2 (August 6, 2014): 71–82. http://dx.doi.org/10.29244/cb.1.2.71-82.

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Hydrolysis of lactose in milk by β-galactosidase from immobilized bacterial cells has the potential to alleviate the problem of lactose intolerance. The present study was aimed to immobilize cells of L. plantarum strain B134 and evaluate their efficiency in hydrolyzing lactose in ultra high temperature (UHT) milk. Immobilized cells were generated by mixing cell suspensions with solutions of sodium alginate and calcium chloride. The β-galactosidase activity of the immobilized cells was tested by determining their ability in hydrolyzing lactose in UHT milk (whole milk and skimmed milk). Results
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Pimentel, Grégory, Kathryn J. Burton, Marta Rosikiewicz, Carola Freiburghaus, Ueli von Ah, Linda H. Münger, François P. Pralong, et al. "Blood lactose after dairy product intake in healthy men." British Journal of Nutrition 118, no. 12 (December 4, 2017): 1070–77. http://dx.doi.org/10.1017/s0007114517003245.

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AbstractThe absence of a dedicated transport for disaccharides in the intestine implicates that the metabolic use of dietary lactose relies on its prior hydrolysis at the intestinal brush border. Consequently, lactose in blood or urine has mostly been associated with specific cases in which the gastrointestinal barrier is damaged. On the other hand, lactose appears in the blood of lactating women and has been detected in the blood and urine of healthy men, indicating that the presence of lactose in the circulation of healthy subjects is not incompatible with normal physiology. In this cross-ov
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Santos, Pauline Thais dos, Stael Málaga Carrilho, Samanta Stinghen de Abreu, Fernanda Montanholi de Lira, Fernanda Yuri Rodrigues Tanaka, Ronaldo Tamanini, Edson Antonio Rios, Lycio Shinji Watanabe, Rafael Fagnani, and Natalia Gonzaga. "Artificial intelligence applied to enzymatic hydrolysis of lactose: improving the control of industrial processes." Semina: Ciências Agrárias 43, no. 4 (May 10, 2022): 1637–52. http://dx.doi.org/10.5433/1679-0359.2022v43n4p1637.

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Lactose is the main carbohydrate in milk, and its absorption occurs via enzymatic hydrolysis, generating glucose and galactose. Lactose intolerance is the reduction of intestinal hydrolysis capacity due to hypolactasia, which results in the need to consume dairy foods with low levels of this carbohydrate. β-galactosidase enzymes are used in dairy industries to hydrolyze lactose, thereby allowing intolerant consumers access to dairy products without the negative health implications. Alternative and official analytical methods are used to quantify the carbohydrate content resulting from enzymati
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PATOCKA, J., and P. JELEN. "Enzymatic Lactose Hydrolysis for Prevention of Lactose Crystallization in a Whey Spread." Journal of Food Science 53, no. 5 (September 1988): 1370–72. http://dx.doi.org/10.1111/j.1365-2621.1988.tb09279.x.

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34

Francisquini, Júlia d'Almeida, Júlia Rocha, Evandro Martins, Rodrigo Stephani, Paulo Henrique Fonseca da Silva, Isis Rodrigues Toledo Renhe, Ítalo Tuler Perrone, and Antônio Fernandes de Carvalho. "5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche." Journal of Dairy Research 86, no. 4 (November 2019): 477–82. http://dx.doi.org/10.1017/s0022029919000815.

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AbstractThe work described in this Research Communication concerns the production of Dulce de leche (DL), that is a traditional product from South America obtained by concentration. Maillard reaction (MR) products are mainly responsible for the formation of color and flavor in this product. Lactose-hydrolyzed products have been developed to supply consumer demand, but this hydrolysis may affect the flavor, color, taste, texture and even some nutritional aspects of the product. We studied the influence of different levels of lactose-hydrolysis, sucrose addition and initial pH on the development
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35

Lappa, Iliada K., Vasiliki Kachrimanidou, Aikaterini Papadaki, Anthi Stamatiou, Dimitrios Ladakis, Effimia Eriotou та Nikolaos Kopsahelis. "A Comprehensive Bioprocessing Approach to Foster Cheese Whey Valorization: On-Site β-Galactosidase Secretion for Lactose Hydrolysis and Sequential Bacterial Cellulose Production". Fermentation 7, № 3 (8 вересня 2021): 184. http://dx.doi.org/10.3390/fermentation7030184.

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Cheese whey (CW) constitutes a dairy industry by-product, with considerable polluting impact, related mostly with lactose. Numerous bioprocessing approaches have been suggested for lactose utilization, however, full exploitation is hindered by strain specificity for lactose consumption, entailing a confined range of end-products. Thus, we developed a CW valorization process generating high added-value products (crude enzymes, nutrient supplements, biopolymers). First, the ability of Aspergillus awamori to secrete β-galactosidase was studied under several conditions during solid-state fermentat
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36

Brink, Elizabeth J., Emerentia C. H. van Beresteijn, Pieter R. Dekker, and Anton C. Beynen. "Urinary excretion of magnesium and calcium as an index of absorption is not affected by lactose intake in healthy adults." British Journal of Nutrition 69, no. 3 (May 1993): 863–70. http://dx.doi.org/10.1079/bjn19930086.

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The effect of lactose on the urinary excretion of Mg and Ca, as an index of absorption, was studied in a double-blind, crossover study during three 1-week periods. Twenty-four healthy, lactose-tolerant, adult volunteers maintained their habitual diets with the exception that all lactose-containing dairy products in the diet were replaced by 600 g/d of three specially prepared dairy products. These products were based on either lactose-enriched cow's milk or lactose-enriched, lactase (EC3.2.1.23)-treated cow's milk, with or without added Mg, and were given in turn during 1 week. Lactose intake
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Romano, Cleunice Cassalho, Maria Josiane Sereia, Renata R. Oliveira, Thaise Pascoato Oliveira, and Murilo E. S. Vieira. "Influence of inulin on chemical, sensorial and survival of L. Acidophilus in symbiotic frozen yogurt with reduced-lactose:." Revista Brasileira de Pesquisa em Alimentos 3, no. 1 (June 14, 2013): 36. http://dx.doi.org/10.14685/rebrapa.v3i1.90.

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<p>Recently, the dairy industry has given special attention to development of products containing low lactose content, to meet the needs of consumers intolerant to this sugar type. This study aimed to evaluate the effects of adding inulin on chemical, sensory and survival of probiotics in symbiotic frozen yogurt with reduced lactose content during the storage period. The hydrolysis degree achieved using 0.8 g of lactase per liter milk was about 97.54%, being below the limit quantification (0.5%) and being considered as a food for special purposes. Based on the results obtained, it can be
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Neves, Leandra Natália de Oliveira, and Marcone Augusto Leal de Oliveira. "Effects of enzymatic lactose hydrolysis on thermal markers in lactose-free UHT milk." Journal of Food Science and Technology 57, no. 9 (June 5, 2020): 3518–24. http://dx.doi.org/10.1007/s13197-020-04561-9.

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39

Luan, Shuyue, та Xuguo Duan. "A Novel Thermal-Activated β-Galactosidase from Bacillus aryabhattai GEL-09 for Lactose Hydrolysis in Milk". Foods 11, № 3 (27 січня 2022): 372. http://dx.doi.org/10.3390/foods11030372.

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β-Galactosidase has been greatly used in the dairy industry. This study investigated a novel thermostable β-galactosidase (lacZBa) from Bacillus aryabhattai GEL-09 and evaluated the hydrolytic performance of this enzyme. Firstly, the lacZBa-encoding gene was cloned and overexpressed in Escherichia coli BL21(DE3). Phylogenetic analyses revealed that lacZBa belonged to the glycoside hydrolase family 42. Using SDS-PAGE, we determined that the molecular weight of lacZBa was ~75 kDa. Purified lacZBa exhibited a maximum activity at 45 °C, pH 6.0, and could be activated following incubation at 45 °C
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Alves, Érika de Pádua, Alessandra Bosso, Luiz Rodrigo Ito Morioka, and Hélio Hiroshi Suguimoto. "Cell permeabilization of Kluyveromyces and Saccharomyces species to obtain potential biocatalysts for lactose hydrolysis." Acta Scientiarum. Biological Sciences 44 (May 18, 2022): e60336. http://dx.doi.org/10.4025/actascibiolsci.v44i1.60336.

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Yeast’s beta-galactosidase is an intracellular enzyme, through which it is possible to determine in vivo its activity as a biocatalyst in the lactose hydrolysis. Permeabilization process was used for transforming the microorganisms cells into biocatalysts with an enhanced enzyme activity. The potential application of this enzyme technology in industrial process depends mainly on the enzyme activity. Beta-galactosidase enzyme that hydrolyzes lactose, for instance, is largely dependent on the reaction time and its stability under different physical conditions, such as pH, temperature and enzyme
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41

Mörschbächer, Ana Paula, Giandra Volpato та Claucia Fernanda Volken de Souza. "Kluyveromyces lactis β-galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactose". Ciência Rural 46, № 5 (травень 2016): 921–26. http://dx.doi.org/10.1590/0103-8478cr20150833.

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ABSTRACT: One of the greatest challenges for dairy industries is the correct destination of all the whey generated during cheese making, considering its high impact, the large volume created, and its technological potential. Enzymatic hydrolysis of cheese whey lactose is a biotechnological alternative. However, one of the limiting factors of its use is the relatively high cost of the enzymes, which could be lowered with the immobilization of these biocatalysts. Considering this context, the objective of this research was to evaluate the commercial Kluyveromyces lactis β-galactosidase enzyme im
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42

Li, Dandan, Shangyong Li, Yanhong Wu, Mengfei Jin, Yu Zhou, Yanan Wang, Xuehong Chen та Yantao Han. "Cloning and Characterization of a New β-Galactosidase from Alteromonas sp. QD01 and Its Potential in Synthesis of Galacto-Oligosaccharides". Marine Drugs 18, № 6 (14 червня 2020): 312. http://dx.doi.org/10.3390/md18060312.

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As prebiotics, galacto-oligosaccharides (GOSs) can improve the intestinal flora and have important applications in medicine. β-galactosidases could promote the synthesis of GOSs in lactose and catalyze the hydrolysis of lactose. In this study, a new β-galactosidase gene (gal2A), which belongs to the glycoside hydrolase family 2, was cloned from marine bacterium Alteromonas sp. QD01 and expressed in Escherichia coli. The molecular weight of Gal2A was 117.07 kDa. The optimal pH and temperature of Gal2A were 8.0 and 40 °C, respectively. At the same time, Gal2A showed wide pH stability in the pH r
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43

Genari, A. N., F. V. Passos, and F. M. L. Passos. "Configuration of a Bioreactor for Milk Lactose Hydrolysis." Journal of Dairy Science 86, no. 9 (September 2003): 2783–89. http://dx.doi.org/10.3168/jds.s0022-0302(03)73875-2.

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44

Mariotti, Marcela Panaro, Hideko Yamanaka, Angela Regina Araujo та Henrique Celso Trevisan. "Hydrolysis of whey lactose by immobilized β-Galactosidase". Brazilian Archives of Biology and Technology 51, № 6 (грудень 2008): 1233–40. http://dx.doi.org/10.1590/s1516-89132008000600019.

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Hydrolysis of whey lactose to glucose and galactose by immobilized galactosidase comes as an alternative to enlarge the possibilities of commercial use of this feedstock. To be applied at industrial scale, the process should be performed continuously .This work aimed to study the hydrolysis of whey lactose by an immobilized enzyme reactor. b-Galactosidase from Aspergillus oryzae was immobilized on silica and activity and stability were evaluated. The best immobilization results were attained by using glutaraldehyde as support's activator and enzyme stabilizer. The optimized enzyme proportion f
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45

JACKSON, ERIC H., and PAVEL JELEN. "Batch Hydrolysis of Lactose in Concentrated Whey Systems." Journal of Food Science 54, no. 4 (July 1989): 1086–87. http://dx.doi.org/10.1111/j.1365-2621.1989.tb07953.x.

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46

Vento, Máximo, and Manuel Moya. "Lactose hydrolysis and calcium absorption in premature feeding." Journal of Pediatrics 142, no. 6 (June 2003): 737–38. http://dx.doi.org/10.1067/mpd.2003.252.

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47

Mahoney, Raymond R. "Galactosyl-oligosaccharide formation during lactose hydrolysis: A review." Food Chemistry 63, no. 2 (October 1998): 147–54. http://dx.doi.org/10.1016/s0308-8146(98)00020-x.

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48

Batsalova, Katerina, Kostadin Kunchev, Yana Popova, Annie Kozhukharova, and Nadezhda Kirova. "Hydrolysis of lactose by ?-galactosidase immobilized in polyvinylalcohol." Applied Microbiology and Biotechnology 26, no. 3 (June 1987): 227–30. http://dx.doi.org/10.1007/bf00286313.

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49

HUH, K., T. TOBA, and S. ADACHI. "Oligosaccharide structures formed during acid hydrolysis of lactose." Food Chemistry 39, no. 1 (1991): 39–49. http://dx.doi.org/10.1016/0308-8146(91)90083-z.

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50

Chen, Kuo-Cheng, Jer-Yiing Houng, and Alvin C. Ling. "Product inhibition of the enzymatic hydrolysis of lactose." Enzyme and Microbial Technology 7, no. 10 (October 1985): 510–14. http://dx.doi.org/10.1016/0141-0229(85)90153-x.

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