Performance of lactase encapsulated in pectin-based hydrogels during lactose hydrolysis reactions

LWT ◽  
2021 ◽  
pp. 111863
Author(s):  
Mariana Aguiar Cargnin ◽  
Bruna Carla Gasparin ◽  
Derval dos Santos Rosa ◽  
Alexandre Tadeu Paulino
Keyword(s):  
Lactose Hydrolysis ◽  
Hydrolysis Reactions

Theoretical substantiation of the cryoscopic method for determination of the degree of lactose hydrolysis in milk whey

2018 ◽  
pp. 19-20
Author(s):  
V.P. Panov ◽  
◽  
M.N. Koverda ◽  
B.G. Gavrilov ◽  
S.A. Kucherenkov ◽  
...  
Keyword(s):  
Lactose Hydrolysis ◽  
Milk Whey ◽  
Theoretical Substantiation

Copper-catalyzed tandem A3-coupling–isomerization–hydrolysis reactions of aldehydes and terminal alkynes leading to chalcones

2016 ◽  
Vol 3 (3) ◽  
pp. 294-297 ◽  
Author(s):  
Yingwei Zhao ◽  
Qiuling Song
Keyword(s):  
Copper Salt ◽  
Terminal Alkynes ◽  
A3 Coupling ◽  
Hydrolysis Reactions

A3 coupling is not the end: catalyzed by a simple copper salt, the reaction of aldehyde, alkyne, and amine can afford chalcone.

Kinetic Modeling of Lactose Hydrolysis by a β-Galactosidase from Kluyveromices Fragilis

1998 ◽  
Vol 22 (7) ◽  
pp. 558-567 ◽  
Author(s):  
A. Santos ◽  
M. Ladero ◽  
F. Garcı́a-Ochoa
Keyword(s):  
Kinetic Modeling ◽  
Lactose Hydrolysis

scholarly journals Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS

2017 ◽  
Vol 18 (0) ◽  
Author(s):  
Camila Sampaio Cutrim ◽  
Raphael Ferreira de Barros ◽  
Robson Maia Franco ◽  
Marco Antonio Sloboda Cortez
Keyword(s):  
Escherichia Coli ◽  
The Other ◽  
Lactose Hydrolysis ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Gas Formation ◽  
Whole Milk ◽  
Milk Contamination ◽  
Different Types ◽  
Fermentation Period

Abstract The purpose of this study was to evaluate the behavior of E. coli O157:H7 during lactose hydrolysis and fermentation of traditional and low lactose yogurt. It also aimed to verify E. coli O157:H7 survival after 12 h of storage at 4 ºC ±1 ºC. Two different types of yogurts were prepared, two with whole milk and two with pre-hydrolyzed whole milk; in both groups one yogurt was inoculated with E. coli O157:H7 and the other one was not inoculated. The survival of E. coli and pH of yogurt were determined during fermentation and after 12-h refrigeration. The results showed that E. coli O157:H7 was able to grow during the fermentation period (from 4.34 log CFU.mL-1 to 6.13 log CFU.mL-1 in traditional yogurt and 4.34 log CFU.mL-1 to 6.16 log CFU.mL-1 in low lactose yogurt). The samples with E. coli O157:H7 showed gas formation and syneresis. Thus, E. coli O157:H7 was able to survive and grow during fermentation of traditional and low lactose yogurts affecting the manufacture technology. Moreover, milk contamination by E. coli before LAB addition reduces the growth of L. bulgaricus and S. thermophilus especially when associated with reduction of lactose content.

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