Treatment of soy milk with Debaryomyces hansenii cells immobilised in alginate

dc.creatorSouza Júnior, Waldeck Campanha de
dc.creatorRezende, Sebastião Tavares de
dc.creatorViana, Pollyanna Amaral
dc.creatorFalkoski, Daniel Luciano
dc.creatorReis, Angélica Pataro
dc.creatorMachado, Solimar Gonçalves
dc.creatorBarros, Everaldo Gonçalves de
dc.creatorGuimarães, Valéria Monteze
dc.date2018-09-14T12:09:50Z
dc.date2018-09-14T12:09:50Z
dc.date2009-05-15
dc.date.accessioned2023-09-27T21:26:40Z
dc.date.available2023-09-27T21:26:40Z
dc.identifier03088146
dc.identifierhttps://doi.org/10.1016/j.foodchem.2008.09.090
dc.identifierhttp://www.locus.ufv.br/handle/123456789/21828
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8960704
dc.descriptionWhole cells of Debaryomyces hansenii UFV-1 were permeabilised with ethanol and immobilised in calcium alginate hydrogel. The optimum pH and temperature for α-galactosidase activities of permeabilised free (PFC) and permeabilised immobilised cells (PIC) were 4.5 and 60 °C; and 4.0 and 70 °C, respectively. PIC α-galactosidase was more stable than that of PFC. The incubation of PIC at 60 and 70 °C promoted an increase in α-galactosidase activity. The α-galactosidase activity was maintained when PIC was used in three repeated batches. The Km values for PIC and PFC α-galactosidases, with ρNPαGal, were 0.82 mM and 0.30 mM, respectively. Soy milk treatment with PIC for 6 h at 60 °C promoted 100% hydrolysis of raffinose oligosaccharides.
dc.formatpdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherFood Chemistry
dc.relationv. 114, n. 2, p. 589- 593, mai. 2009
dc.rightsElsevier Ltd.
dc.subjectCalcium alginate
dc.subjectCell immobilization
dc.subjectDebaryomyces hansenii UFV-1
dc.subjectα- Galactosidase
dc.subjectGalactooligosaccharides
dc.titleTreatment of soy milk with Debaryomyces hansenii cells immobilised in alginate
dc.typeArtigo


Este ítem pertenece a la siguiente institución