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搜索结果: 1-15 共查到食品科学技术 lactose相关记录23条 . 查询时间(0.078 秒)
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...
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 ...
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...
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 (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...
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...
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...
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...
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 ...
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...
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 ...
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...
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...
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...
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...

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