Comparison of Enzymatic Characteristics of Lactases from Different Sources and Their Application in Lactose-Free Raw Milk Processing

被引：0
|
作者：
Cheng, Kaili [1 ]
Hu, Zhihe [1 ]
Zhang, Qiuyue [1 ]
Ji, Yu [1 ]
Wang, Shuai [1 ]
Wu, Weijie [1 ]
Zhao, Xufei [1 ]
Jia, Lingyun [1 ]
机构：
[1] Tianjin Key Laboratory of Food and Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin,300134, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 22期
关键词：
37;
D O I：
10.7506/spkx1002-6630-20190514-148
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：167 / 176
相关论文
共 50 条
  • [41] ENZYMATIC DEACYLATIONS OF ESTERIFIED SACCHARIDES .3. COMPARISON OF DE-ESTERIFICATIONS BY SERUM ESTERASES FROM DIFFERENT SOURCES
    TOMIC, S
    SESARTIC, L
    TOMASIC, J
    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY, 1989, 92 (04): : 681 - 684
  • [42] Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materials
    Person, RC
    McKenna, DR
    Ellebracht, JW
    Griffin, DB
    McKeith, FK
    Scanga, JA
    Belk, KE
    Smith, GC
    Savell, JW
    MEAT SCIENCE, 2005, 70 (01) : 91 - 97
  • [43] Determination and Comparison of the Characteristics of Mesenchymal Stem Cells from Pulp of the Milk Teeth of Children of Different Sex
    Musorina A.S.
    Turilova V.I.
    Shatrova A.N.
    Yakovleva T.K.
    Poljanskaya G.G.
    Cell and Tissue Biology, 2024, 18 (1) : 20 - 35
  • [44] Determination of Aflatoxin M1 in Raw Milk Using an HPLC-FL Method in Comparison with Commercial ELISA Kits-Application in Raw Milk Samples from Various Regions of Greece
    Maggira, Martha
    Ioannidou, Maria
    Sakaridis, Ioannis
    Samouris, Georgios
    VETERINARY SCIENCES, 2021, 8 (03) : 1 - 12
  • [45] DTA and chemical characteristics of YBa2Cu3O6.5+γ superconductor processing from different raw materials
    Sestak, J.
    Hanslik, T.
    Nevriva, M.
    Zemanova, D.
    Pollert, E.
    Triska, A.
    Tlaskal, J.
    Journal of thermal analysis, 1988, 33 (03): : 947 - 953
  • [46] Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal morphology
    Li, Yue
    Li, Yan
    Yan, Guosen
    Wang, Shiran
    Wang, Yunna
    Li, Yang
    Shao, Zhenbo
    Wang, Hui
    Zhang, Liebing
    FOOD CHEMISTRY-X, 2024, 22
  • [47] Comparison of the Characteristics of Breast Milk-derived Stem Cells with the Stem Cells Derived from the Other Sources: A Comparative Review
    Rahmani-Moghadam, Ebrahim
    Zarrin, Vahideh
    Mahmoodzadeh, Amir
    Owrang, Marzieh
    Talaei-Khozani, Tahereh
    CURRENT STEM CELL RESEARCH & THERAPY, 2022, 17 (01) : 71 - 90
  • [48] Comparison of Mechanical and Physicochemical Characteristics of Potato Starch and Gelatine Blend Bioplastics Made with Gelatines from Different Sources
    Mroczkowska, Marta
    Culliton, David
    Germaine, Kieran
    Neves, Adriana
    CLEAN TECHNOLOGIES, 2021, 3 (02): : 424 - 436
  • [49] Changes of free and nanoencapsulated hydroxycinnamic acids from green coffee added to different food products during processing and in vitro enzymatic digestion
    Budryn, Grazyna
    Zaczynska, Donata
    Rachwal-Rosiak, Danuta
    FOOD RESEARCH INTERNATIONAL, 2016, 89 : 1004 - 1014
  • [50] Comparison of Physical and Functional Characteristics of Biodegradable Smart Films Embedded with Betacyanin-Rich Extracts from Different Sources
    Le, Linh Thuy
    Tien, Nguyen Ngoc Thanh
    Vo, Han Truong Duy
    Vu, Linh Tran Khanh
    Le, Ngoc Lieu
    WASTE AND BIOMASS VALORIZATION, 2024, 15 (12) : 7017 - 7032
12345