Use este identificador para citar ou linkar para este item: 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

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
artigo.pdf
  Until 2100-12-31
texto completo205,85 kBAdobe PDFVisualizar/Abrir    Solictar uma cópia


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.