Control of lactose crystallization in "dulce de leche" by Beta-D-Galactosidase activity from permeabilized Kluyveromyces lactis cells.
Autor(a) principal: | |
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Data de Publicação: | 1984 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFOP |
Texto Completo: | http://www.repositorio.ufop.br/handle/123456789/4759 https://doi.org/10.3168/jds.S0022-0302(84)81568-4 |
Resumo: | Feasibility of controlling lactose crystallization in "dulce de leche" by permeabilized Kluyveromyces lactis cells was studied. Optimum temperature for lactase activity was 45°C. Stability of the enzyme system remained practically unaltered during storage at room temperature or below for up to 7 mo. Degree of lactose hydrolysis in milk was determined as a function of the content of permeabilized cells. Addition of 400 or 800 rag/liter of permeabilized cells to milk used to make "dulce", followed by 2.5 or 3.5 h incubation at 35°C, resulted in hydrolysis of 45.02 and 69.13% of the lactose. There was no lactose crystallization after 120 days storage in products treated by permeabilized cells. The sensory qualities of the "dulces" were similar to those of the control. |
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Sabioni, José GeraldoPinheiro, Adão José RezendeSilva, Daison OlzanyChaves, José Benício PaesBorges, Arnaldo Chaer2015-03-25T16:02:22Z2015-03-25T16:02:22Z1984SABIONI, J. G. et al. Control of lactose crystallization in "dulce de leche" by Beta-D-Galactosidase activity from permeabilized Kluyveromyces lactis cells. Journal Of Dairy Science, v. 67, n.10, p. 2210-2215, 1984. Disponível em: <http://www.journalofdairyscience.org/article/S0022-0302%2884%2981568-4/abstract>. Acesso em: 08 nov. 2014.0022-0302http://www.repositorio.ufop.br/handle/123456789/4759https://doi.org/10.3168/jds.S0022-0302(84)81568-4Feasibility of controlling lactose crystallization in "dulce de leche" by permeabilized Kluyveromyces lactis cells was studied. Optimum temperature for lactase activity was 45°C. Stability of the enzyme system remained practically unaltered during storage at room temperature or below for up to 7 mo. Degree of lactose hydrolysis in milk was determined as a function of the content of permeabilized cells. Addition of 400 or 800 rag/liter of permeabilized cells to milk used to make "dulce", followed by 2.5 or 3.5 h incubation at 35°C, resulted in hydrolysis of 45.02 and 69.13% of the lactose. There was no lactose crystallization after 120 days storage in products treated by permeabilized cells. The sensory qualities of the "dulces" were similar to those of the control.Control of lactose crystallization in "dulce de leche" by Beta-D-Galactosidase activity from permeabilized Kluyveromyces lactis cells.info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleO periódico Journal of Dairy Science concede permissão para depósito deste artigo no Repositório Institucional da UFOP. Número da licença: 3557100735853.info:eu-repo/semantics/openAccessengreponame:Repositório Institucional da UFOPinstname:Universidade Federal de Ouro Preto (UFOP)instacron:UFOPLICENSElicense.txtlicense.txttext/plain; charset=utf-82636http://www.repositorio.ufop.br/bitstream/123456789/4759/2/license.txtc2ffdd99e58acf69202dff00d361f23aMD52ORIGINALARTIGO_ControlLactoseCrystalization.pdfARTIGO_ControlLactoseCrystalization.pdfapplication/pdf426629http://www.repositorio.ufop.br/bitstream/123456789/4759/1/ARTIGO_ControlLactoseCrystalization.pdf07cace44432ab371e64b566be91de89eMD51123456789/47592019-06-28 12:49:15.512oai:localhost: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Repositório InstitucionalPUBhttp://www.repositorio.ufop.br/oai/requestrepositorio@ufop.edu.bropendoar:32332019-06-28T16:49:15Repositório Institucional da UFOP - Universidade Federal de Ouro Preto (UFOP)false |
dc.title.pt_BR.fl_str_mv |
Control of lactose crystallization in "dulce de leche" by Beta-D-Galactosidase activity from permeabilized Kluyveromyces lactis cells. |
title |
Control of lactose crystallization in "dulce de leche" by Beta-D-Galactosidase activity from permeabilized Kluyveromyces lactis cells. |
spellingShingle |
Control of lactose crystallization in "dulce de leche" by Beta-D-Galactosidase activity from permeabilized Kluyveromyces lactis cells. Sabioni, José Geraldo |
title_short |
Control of lactose crystallization in "dulce de leche" by Beta-D-Galactosidase activity from permeabilized Kluyveromyces lactis cells. |
title_full |
Control of lactose crystallization in "dulce de leche" by Beta-D-Galactosidase activity from permeabilized Kluyveromyces lactis cells. |
title_fullStr |
Control of lactose crystallization in "dulce de leche" by Beta-D-Galactosidase activity from permeabilized Kluyveromyces lactis cells. |
title_full_unstemmed |
Control of lactose crystallization in "dulce de leche" by Beta-D-Galactosidase activity from permeabilized Kluyveromyces lactis cells. |
title_sort |
Control of lactose crystallization in "dulce de leche" by Beta-D-Galactosidase activity from permeabilized Kluyveromyces lactis cells. |
author |
Sabioni, José Geraldo |
author_facet |
Sabioni, José Geraldo Pinheiro, Adão José Rezende Silva, Daison Olzany Chaves, José Benício Paes Borges, Arnaldo Chaer |
author_role |
author |
author2 |
Pinheiro, Adão José Rezende Silva, Daison Olzany Chaves, José Benício Paes Borges, Arnaldo Chaer |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Sabioni, José Geraldo Pinheiro, Adão José Rezende Silva, Daison Olzany Chaves, José Benício Paes Borges, Arnaldo Chaer |
description |
Feasibility of controlling lactose crystallization in "dulce de leche" by permeabilized Kluyveromyces lactis cells was studied. Optimum temperature for lactase activity was 45°C. Stability of the enzyme system remained practically unaltered during storage at room temperature or below for up to 7 mo. Degree of lactose hydrolysis in milk was determined as a function of the content of permeabilized cells. Addition of 400 or 800 rag/liter of permeabilized cells to milk used to make "dulce", followed by 2.5 or 3.5 h incubation at 35°C, resulted in hydrolysis of 45.02 and 69.13% of the lactose. There was no lactose crystallization after 120 days storage in products treated by permeabilized cells. The sensory qualities of the "dulces" were similar to those of the control. |
publishDate |
1984 |
dc.date.issued.fl_str_mv |
1984 |
dc.date.accessioned.fl_str_mv |
2015-03-25T16:02:22Z |
dc.date.available.fl_str_mv |
2015-03-25T16:02:22Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SABIONI, J. G. et al. Control of lactose crystallization in "dulce de leche" by Beta-D-Galactosidase activity from permeabilized Kluyveromyces lactis cells. Journal Of Dairy Science, v. 67, n.10, p. 2210-2215, 1984. Disponível em: <http://www.journalofdairyscience.org/article/S0022-0302%2884%2981568-4/abstract>. Acesso em: 08 nov. 2014. |
dc.identifier.uri.fl_str_mv |
http://www.repositorio.ufop.br/handle/123456789/4759 |
dc.identifier.issn.none.fl_str_mv |
0022-0302 |
dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.3168/jds.S0022-0302(84)81568-4 |
identifier_str_mv |
SABIONI, J. G. et al. Control of lactose crystallization in "dulce de leche" by Beta-D-Galactosidase activity from permeabilized Kluyveromyces lactis cells. Journal Of Dairy Science, v. 67, n.10, p. 2210-2215, 1984. Disponível em: <http://www.journalofdairyscience.org/article/S0022-0302%2884%2981568-4/abstract>. Acesso em: 08 nov. 2014. 0022-0302 |
url |
http://www.repositorio.ufop.br/handle/123456789/4759 https://doi.org/10.3168/jds.S0022-0302(84)81568-4 |
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eng |
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eng |
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info:eu-repo/semantics/openAccess |
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openAccess |
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reponame:Repositório Institucional da UFOP instname:Universidade Federal de Ouro Preto (UFOP) instacron:UFOP |
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