| Autor: |
Klewicki Robert, Belina Iwona, Wojciechowska Aleksandra, Klewicka Elżbieta, Sójka Michał |
| Jazyk: |
angličtina |
| Rok vydání: |
2017 |
| Předmět: |
|
| Zdroj: |
Polish Journal of Food and Nutrition Sciences, Vol 67, Iss 1, Pp 33-40 (2017) |
| Druh dokumentu: |
article |
| ISSN: |
2083-6007 |
| DOI: |
10.1515/pjfns-2016-0002 |
| Popis: |
The purpose of the study was to identify the influence of reactive mixture concentration (23–48 g/100 mL), pH (6.5–9.0), presence of NaCl (0.05–0.25 mol/L) and enzyme dose (2850–28,500 LAU/100 g of lactose) on the synthesis of galactosyl mannitol derivative using β-galactosidase from Kluyveromyces lactis. The use of the enzyme dose ranging from 2850 to 11,400 LAU/100 g lactose allowed obtaining gal-mannitol at the level of 21.8% total saccharides; higher doses intensified product decomposition. An increase in the concentration of the reactive mixture had a positive impact on the quantity of gal-mannitol obtained every single time, i.e. 4.39 g were obtained from 100 mL of a 23 g/100 mL solution and over 10 g were obtained from a 48 g/100 mL solution. A relatively low increase in product quantity (by ca. 5%) occurred after the pH was increased from 6.5 to 9.0. The use of NaCl rendered better results. An increase in the maximum content of gal-mannitol in the total sugar by 12.8% was observed at the concentration of 0.25 mol/L. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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