Influence of type of substrate and enzyme concentration on formation of galacto oligosaccharides.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022420" target="_blank" >RIV/60461373:22330/09:00022420 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of type of substrate and enzyme concentration on formation of galacto oligosaccharides.

Popis výsledku v původním jazyce

Different substrates and different concentrations of enzyme (Maxilact LX 5000) for galacto-oligosaccharides synthesis were tested. Lactose in phosphate buffer (138 mmol/l), ultrafiltration permeate (115 mmol/l), recombined whey (136 mmol/l) were used assubstrates. Concentrations of used enzyme were from 0.15 to 15 U/ml for lactose in buffer, from 0.12 U/ml to 1.5 U/ml for ultrafiltration permeate and 1.5 U/ml for recombined whey. Reaction products were analysed by HPLC. There was obtained 6.4 ? 0.4 mmol/l of galacto-oligosaccharides (GOS) for lactose in buffer, it means that 0.0633 ? 0.0025 g/g of lactose was converted to GOS. The conversions of lactose to GOS for recombined whey and ultrafiltration permeate were 0.0669 ? 0.0079 and 0.0920 ? 0.0010 g/g. There was obtained 7.3 ? 0.1 mmol/l of GOS for ultrafiltration permeate and for recombined whey 5.9 ? 0.1 mmol/l of GOS.

Název v anglickém jazyce

Influence of type of substrate and enzyme concentration on formation of galacto oligosaccharides.

Popis výsledku anglicky

Different substrates and different concentrations of enzyme (Maxilact LX 5000) for galacto-oligosaccharides synthesis were tested. Lactose in phosphate buffer (138 mmol/l), ultrafiltration permeate (115 mmol/l), recombined whey (136 mmol/l) were used assubstrates. Concentrations of used enzyme were from 0.15 to 15 U/ml for lactose in buffer, from 0.12 U/ml to 1.5 U/ml for ultrafiltration permeate and 1.5 U/ml for recombined whey. Reaction products were analysed by HPLC. There was obtained 6.4 ? 0.4 mmol/l of galacto-oligosaccharides (GOS) for lactose in buffer, it means that 0.0633 ? 0.0025 g/g of lactose was converted to GOS. The conversions of lactose to GOS for recombined whey and ultrafiltration permeate were 0.0669 ? 0.0079 and 0.0920 ? 0.0010 g/g. There was obtained 7.3 ? 0.1 mmol/l of GOS for ultrafiltration permeate and for recombined whey 5.9 ? 0.1 mmol/l of GOS.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

27

Číslo periodika v rámci svazku

S

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

3

Strana od-do

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Kód UT WoS článku

000269005600118

EID výsledku v databázi Scopus

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