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2010 | 13 | 1 |

Tytuł artykułu

Beta-galactosidase [beta-gal] from the yeast Rhodotorula ingeniosa and its utilization in ice milk production

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN

Wydawca

-

Rocznik

Tom

13

Numer

1

Opis fizyczny

http://www.ejpau.media.pl/volume13/issue1/art-02.html

Twórcy

autor
  • National Research Centre, Dokki, Cairo, Egypt
autor

Bibliografia

  • 1. Barrent A.S.G., Abd El-Tawab. G., 1958. A rapid method for determination of lactose in milk and cheese. J. Sci. Food Agric. 8, 7, 437–441.
  • 2. Burke A.D., 1947. Practical ice cream making. The Olson Publishing Co. Milwaukee, Wis., USA.
  • 3. Barnett J.A., Pankhurst R.J., 1974. A new key to the yeast. North Holland publishing company. Amesterdan. London.
  • 4. El-Hofi M.A., 2003. Physicochemical properties of β-galactosidase enzyme extracted from papaya (Carica papayav) and its effect on cow's and buffaloe's milk lactose hydrolysis. Menofiya J. Agric Res., 28(1) 131–145.
  • 5. El-Tanboly E., 2004. Production of a novel plant proteinase from jack fruit seeds (Artocarpus integrifolis) and its influence on rheological and sensory characteristics of low fat yogurt. Under publication.
  • 6. Herman A.J., 1970. A sex growth response in the yeast Kluyveromyces lactis. Can. J. Genet. Cytol. 12, 66–69.
  • 7. Grosova Z.M., Rosenberg M., Gdovin M., Slavikova L., Rebros M., 2009. Production of D-galactose using β-galactosidase and Saccharomyces cerevisiae entrapped in poly (vinylalcohol) hydrogel. Food Chemistry 116, 96–100.
  • 8. R., Guven K., Poli A., Nicolaus B., 2007. Purification and some properties of α-galactosidase from the thermo acidophilic Alicyclobacillus acidocaldarius subsp. rittmannii isolated from Antarctica. Enzyme and Microbial Technology 40, 1570–1577.
  • 9. Ismail A, A., Magdoub M.N., Zaki W.M., 1997a. Production of β-galactosidase from Bacillus species 2: Utilization of β-galactosidase in ice milk. Agric. Sci. Mansoura Univ., 22, 4405-4417.
  • 10. Ismail S.A., Mabrouk S.S., Mahoney R.R., 1997b. Purification and characterization of α-galactosidase from Mucor pusillus. J. Food-Biochem. Trumbull, Conn.: Food Nutrition Press Inc. July, 21, 145–162.
  • 11. Karasov'a-Lipovov'a P., Strnad H., Spiwok V., Mal'a S., Kralov'a B., Russell NJ., 2003. The cloning, purification and characterization of a cold-active β-galactosidase from the psychrotolerant Antarctic bacterium Arthrobacter Sp. C2-2. Enzyme Microbial Technol. 33, 836–44.
  • 12. Lodder J., 1970. The yeasts, a taxonomic study. North Holland publishing company. Amsterdam, London.
  • 13. Lowry O.H., Rosenbrough M.J., Farr A.L., and Randall R.J., 1951. Protein measurement with folin phenol reagent. J. Biol. Chem., 46, 899–904.
  • 14. Lindamood J.B., Grooms D., Hansen P.T.M., 1989. Effect of hydrolysis of lactose and sucrose on firmness of ice cream. Food Hydrocolloids 3, 379–388.
  • 15. Manera A.P., Ores J.D, Ribeiro V.M., Veiga Burkert C.A, Kalil S.J., 2008. Optimization of the Culture Medium for the Production of β-galactosidase from Kluyveromyces marxianus CCT 7082. Food Technol. Biotechnol. 46(1) 66–72.
  • 16. Nelson J.A., Trout G.M., 1951. "Judging Dairy products" (3 rd .ed). The olsen pub. Co. Ilwouke 12, Wis, USA.
  • 17. Selim M.H., AbdEl-Baky A., Zahra M.K., Hassan H.M., 1990. Treatments for β-glucosidase release from yeast cells. Egypt. J. Microbiol. 25, 401–411.
  • 18. Sommer H.H., 1951. "The Theory and Practice of Ice Cream Making" (6 Th Ed) Published by the author, Madison, Wis., USA.

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

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