alexa See all › 32 Citations See all › 21 References Share Lactose hydrolysis in milk as affected by neutralizers used for the preparation of crude β-galactosidase extracts from Lactobacillus bulgaricus 11842
Nutrition

Nutrition

Journal of Food & Industrial Microbiology

Author(s): Todor Vasiljevic, P Jelen

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Three different neutralizers (NaOH, KOH, NH4OH) were employed for pH maintenance during the growth of Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842, used as a source of β-galactosidase extracts. The crude enzymatic extract (CEE) was obtained by bead milling of the cell paste, collected from the cultivation of the source microorganism in skim milk at 43 °C and constant pH. Lactose hydrolysis kinetics in skim milk and proteolytic activity during the hydrolysis were evaluated. The use of NH4OH as a neutralizer resulted in significantly (P0.05) difference in kcat among the different extracts, with a clear temperature dependence following Arrhenius kinetics. The rate of lactose hydrolysis was dependent on the initial enzyme activity and temperature. The highest initial rate was observed at 65 °C; however, the enzyme deactivation occurred within 1–1.5 h. The proteolytic activity determined by HPLC peptide mapping was significantly (P

This article was published in Innovative Food Science & Emerging Technologies and referenced in Journal of Food & Industrial Microbiology

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