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Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces
low-calorie food nutritive food microstructure viscosity stability
2014/2/24
The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lacto...
Leuconostoc Strains Unable to Split a Lactose Analogue Revealed by Characterisation of Mesophilic Dairy Starters
lactic acid bacteria differentiation pulsed-field gel electrophoresis (PFGE) PCR
2009/3/16
Mesophilic starter cultures used in dairy industry have been traditionally characterised by metabolic and biochemical methods. As closely related species of lactic acid bacteria have often only minor ...
mmobilization of β-Galactosidase in Adsorptive Membranes for the Continuous Production of Galacto-Oligosaccharides from Lactose
Immobilization β-galactosidase galacto-oligosaccharides
2009/1/15
A method for immobilization of β-galactosidase from Kluyveromyces lactis on an adsorptive membrane for the continuous synthesis of galacto-oligosaccharides from lactose was carried out. The immobiliza...
Lactose Hydrolysis in Whole Milk Using Immobilized Kluyveromyces marxianus Cells
Yeast immobilization alginate gel lactose hydrolysis whole milk
2008/11/1
To overcome the problem of enzyme extraction and poor permeability of cell membrane to lactose, permeabilization of Kluyveromyces marxianus cells was carried. Permeabilized whole cells can also be adv...
Microbial Conversion of Lactose to Lactobionic Acid by Resting Cells of Burkholderia cepacia No. 24
lactobionic acid lactose Burkholderia cepacia oxidase microbial conversion
2008/4/20
Microbial conversion of lactose to lactobionic acid (β-O-D-galactosyl D-gluconic acid) was carried out with the resting cells of a mutant strain of Burkholderia cepacia that showed tolerance to high l...
Why is Lactose a Dominant Saccharide in Milk?
evolution of lactose and milk oligosaccharides lactose milk oligosaccharides lactation α-lactalbumin
2008/4/19
Mammalian milks usually contain a few percent of carbohydrate. The milk of most of the Eutheria, with a few exceptions, contains lactose (Gal(β 1-4)Glc) as the dominant saccharide; lactose accounts fo...
Physical and Chemical Properties of Molecular Compounds of Lactose
molecular compounds of lactose calorimetry specific rotation infrared spectroscopy
2008/3/31
The physical and chemical properties of the molecular compounds of lactose 5-/3ß- and 3-/2ß-lactose were studied. The melting point and the heat of combustion were determined. The specific...
Fate of Nitrogen During Metabolism of Whey Lactose by Rahnella aquatilis
peptides amino acids exopolysaccharide microorganism
2008/3/31
The rate of intake of peptides and free amino acids by Rahnella aquatilis was studied, as well as the evolution of concentrations of exopolysaccharide, biomass, and several metabolites. For this purpo...
The Effect of Lactose Derivatives on Intestinal Lactic Acid Bacteria
Lactose derivatives lactic acid bacteria ribotyping fermentation
2008/3/28
Nine strains of lactic acid bacteria were studied for growth and fermentation end products on lactulose, lactitol, and lactobionic acid. In addition, human fecal and biopsy isolates were screened for ...
Kinetics of the Synthesis of Lactose Molecular Compounds
kinetics lactose methanolic medium • molecular compounds
2008/3/28
We studied the molecular compounds 5/3ß-lactose and 3-/2ß-lactose, which are due to the physical and chemical association of the two anomeric forms - and ß-lactose. The kinetic param...
Glass Transition, Water Plasticization, and Lactose Crystallization in Skim Milk Powder
lactose crystallization milk powder glass transition relative humidity
2008/3/28
Effects of water content, storage time, and glass transition (physical state) on lactose crystallization and the resultant crystal forms in skim milk powder were investigated. Samples of freeze-dried ...
Properties of Porcine and Yogurt Lactobacilli in Relation to Lactose Intolerance
lactose intolerance yogurt ß beta -galactosidase lactobacilli
2008/3/28
Lactobacilli that had been isolated from the stomach of piglets were tested for properties relevant to the production of fermented milk products for consumption by lactose-intolerant humans. The strai...
Characterization by Ionization Mass Spectrometry of Lactosyl ß-Lactoglobulin Conjugates Formed During Heat Treatment of Milk and Whey and Identification of One Lactose-Binding Site
mass spectrometry ß beta -lactoglobulin lactose binding site
2008/3/27
The extent of the early stage of the Maillard-type reaction that impaired functional properties of whey proteins was evaluated by electrospray ionization mass spectrometry. Under conditions of mild he...
Differences in the Hydrolysis of Lactose and Other Substrates by ß-D-Galactosidase from Kluyveromyces lactis
ß beta -D-galactosidase metal effects substrate specificity
2008/3/27
The hydrolysis of o-nitrophenyl galactopyranoside and lactose by ß-D-galactosidase from Kluyveromyces lactis was enhanced by the addition of Mg2+ and Mn2+, but the rates of activation by each me...
Improvement of Lactose Digestion by Humans Following Ingestion of Unfermented Acidophilus Milk: Influence of Bile Sensitivity, Lactose Transport, and Acid Tolerance of Lactobacillus acidophilus
lactose digestion Lactobacillus acidophilus unfermented acidophilus milk
2008/3/27
The influence of bile sensitivity, lactose transport, and acid tolerance of Lactobacillus acidophilus on in vivo digestion of lactose was investigated. Four strains of L. acidophilus exhibiting varied...