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https://locus.ufv.br//handle/123456789/21828
Tipo: | Artigo |
Título: | Treatment of soy milk with Debaryomyces hansenii cells immobilised in alginate |
Autor(es): | Souza Júnior, Waldeck Campanha de Rezende, Sebastião Tavares de Viana, Pollyanna Amaral Falkoski, Daniel Luciano Reis, Angélica Pataro Machado, Solimar Gonçalves Barros, Everaldo Gonçalves de Guimarães, Valéria Monteze |
Abstract: | Whole 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. |
Palavras-chave: | Calcium alginate Cell immobilization Debaryomyces hansenii UFV-1 α- Galactosidase Galactooligosaccharides |
Editor: | Food Chemistry |
Tipo de Acesso: | Elsevier Ltd. |
URI: | https://doi.org/10.1016/j.foodchem.2008.09.090 http://www.locus.ufv.br/handle/123456789/21828 |
Data do documento: | 15-Mai-2009 |
Aparece nas coleções: | Artigos |
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artigo.pdf Until 2100-12-31 | texto completo | 205,85 kB | Adobe PDF | Visualizar/Abrir ACESSO RESTRITO |
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