GMC-fuzzy control of pH during enzymatic hydrolysis of cheese whey proteins

2004 ◽  
Vol 28 (9) ◽  
pp. 1661-1672 ◽  
Author(s):  
Ruy Sousa ◽  
Gustavo P. Lopes ◽  
Gilson A. Pinto ◽  
Paulo I.F. Almeida ◽  
Roberto C. Giordano
Keyword(s):  
Enzymatic Hydrolysis ◽  
Fuzzy Control ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Hydrolysis Of

Erratum to “GMC-fuzzy control of pH during enzymatic hydrolysis of cheese whey proteins”

2005 ◽  
Vol 29 (5) ◽  
pp. 1149
Author(s):  
Ruy Sousa ◽  
Gustavo P. Lopes ◽  
Gilson A. Pinto ◽  
Paulo I.F. Almeida ◽  
Roberto C. Giordano
Keyword(s):  
Enzymatic Hydrolysis ◽  
Fuzzy Control ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Hydrolysis Of

High pressure and the enzymatic hydrolysis of soybean whey proteins

2004 ◽  
Vol 85 (4) ◽  
pp. 641-648 ◽  
Author(s):  
Elena Peñas ◽  
Guadalupe Préstamo ◽  
Rosario Gomez
Keyword(s):  
High Pressure ◽  
Enzymatic Hydrolysis ◽  
Whey Proteins ◽  
Soybean Whey ◽  
Hydrolysis Of

Hybrid Model for an Enzymatic Reactor: Hydrolysis of Cheese Whey Proteins by Alcalase Immobilized in Agarose Gel Particles

2003 ◽  
Vol 106 (1-3) ◽  
pp. 413-422 ◽  
Author(s):  
Ruy Sousa ◽  
Mariam M. Resende ◽  
Raquel L. C. Giordano ◽  
Roberto C. Giordano
Keyword(s):  
Hybrid Model ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Agarose Gel ◽  
Gel Particles ◽  
Hydrolysis Of ◽  
Enzymatic Reactor

Controlled Hydrolysis of Cheese Whey Proteins Using Trypsin and α-Chymotrypsin

2001 ◽  
pp. 761-776
Author(s):  
Célia Maria A. Galvão ◽  
Astréa F. Souza Silva ◽  
Marcos Franqui Custódio ◽  
Rubens Monti ◽  
Raquel de Lima C. Giordano
Keyword(s):  
Cheese Whey ◽  
Whey Proteins ◽  
Hydrolysis Of ◽  
Controlled Hydrolysis

scholarly journals Kluyveromyces lactis β-galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactose

2016 ◽  
Vol 46 (5) ◽  
pp. 921-926 ◽  
Author(s):  
Ana Paula Mörschbächer ◽  
Giandra Volpato ◽  
Claucia Fernanda Volken de Souza
Keyword(s):  
Enzymatic Hydrolysis ◽  
Large Volume ◽  
Calcium Alginate ◽  
Cheese Whey ◽  
Kluyveromyces Lactis ◽  
High Impact ◽  
Limiting Factors ◽  
Technological Potential ◽  
Maximum Conversion ◽  
Hydrolysis Of

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 immobilized in calcium alginate spheres and gelatin, using glutaraldehyde and concanavalin A (ConA) as modifying agents in the hydrolysis of cheese whey lactose process. Results have shown that the enzyme encapsulation complexed with ConA in alginate-gelatin spheres, without glutaraldehyde in the immobilization support, has significantly increased the hydrolysis of lactose rate, achieving a maximum conversion of 72%.

Controlled Hydrolysis of Cheese Whey Proteins Using Trypsin and α-Chymotrypsin

2001 ◽  
Vol 91-93 (1-9) ◽  
pp. 761-776 ◽  
Author(s):  
Célia Maria A. Galvão ◽  
Astréa F. Souza Silva ◽  
Marcos Franqui Custódio ◽  
Rubens Monti ◽  
Raquel De Lima C. Giordano
Keyword(s):  
Cheese Whey ◽  
Whey Proteins ◽  
Hydrolysis Of ◽  
Controlled Hydrolysis
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