Application of enzymic transformations of lactose in dairy technology

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A_____%2F03%3A0281021" target="_blank" >RIV/60461373:_____/03:0281021 - 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

Application of enzymic transformations of lactose in dairy technology

Popis výsledku v původním jazyce

The keystone of the proposed project is to extend application possibilities of enzyme transformations of lactose in dairy technology especially in low temperature region and for oligosaccharide synthesis. For these purposes suitable psychrotrophic microbial producer of beta-galactosidase with high hydrolytic and particularly transglycosylation activities at low temperature will be found. The course of reaction at low temperatures is advantageous above all from microbiological point of view. The enzyme will be isolated, characterised and consecutively its function will be verified on real substrates (milk, whey, permeate after ultrafiltration of whey) in comparison with commercially available beta-galactosidase. Hydrolytic properties of beta-galactosidase will be used in long-life flavoured milk, which enables to reduce addition of sugar without change of sweetness, and in dried skim milk. Both products are intended for the part of population with lactase deficiency. Transglycosylation

Název v anglickém jazyce

Application of enzymic transformations of lactose in dairy technology

Popis výsledku anglicky

The keystone of the proposed project is to extend application possibilities of enzyme transformations of lactose in dairy technology especially in low temperature region and for oligosaccharide synthesis. For these purposes suitable psychrotrophic microbial producer of beta-galactosidase with high hydrolytic and particularly transglycosylation activities at low temperature will be found. The course of reaction at low temperatures is advantageous above all from microbiological point of view. The enzyme will be isolated, characterised and consecutively its function will be verified on real substrates (milk, whey, permeate after ultrafiltration of whey) in comparison with commercially available beta-galactosidase. Hydrolytic properties of beta-galactosidase will be used in long-life flavoured milk, which enables to reduce addition of sugar without change of sweetness, and in dried skim milk. Both products are intended for the part of population with lactase deficiency. Transglycosylation

Druh

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

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

<a href="/cs/project/QD0281" target="_blank" >QD0281: Využití enzymatických transformací laktosy v mlékárenské technologii</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2003

Kód důvěrnosti údajů

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

Název periodika

Microbial Technol

ISSN

0141-0229

e-ISSN

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Svazek periodika

2003

Číslo periodika v rámci svazku

C2-2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

836-844

Kód UT WoS článku

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EID výsledku v databázi Scopus

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