Cargando…

Valorization of Cheese and Tofu Whey through Enzymatic Synthesis of Lactosucrose

This work deals with the development of a new bioprocess for the efficient synthesis of lactosucrose, a potential prebiotic oligosaccharide with a high value-added, from two important and inexpensive agro-industrial by-products such as tofu whey and cheese whey permeate. The bioconversion is driven...

Descripción completa

Detalles Bibliográficos
Autores principales:	Corzo-Martinez, Marta, Luscher, Alice, de las Rivas, Blanca, Muñoz, Rosario, Moreno, F. Javier
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Public Library of Science 2015
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4583474/ https://www.ncbi.nlm.nih.gov/pubmed/26406885 http://dx.doi.org/10.1371/journal.pone.0139035

Ejemplares similares

An Integrated Approach for the Valorization of Cheese Whey
por: Barba, Francisco J.
Publicado: (2021)

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey
por: Pires, Arona Figueroa, et al.
Publicado: (2021)

Valorization of Goat Cheese Whey through an Integrated Process of Ultrafiltration and Nanofiltration
por: Macedo, Antónia, et al.
Publicado: (2021)

Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu
por: Guan, Ziyu, et al.
Publicado: (2023)

Biocatalytic synthesis of lactosucrose using a recombinant thermostable β-fructofuranosidase from Arthrobacter sp. 10138
por: Chen, Chunmei, et al.
Publicado: (2020)

Ganoderma lucidum Mycelia Mass and Bioactive Compounds Production through Grape Pomace and Cheese Whey Valorization
por: Kachrimanidou, Vasiliki, et al.
Publicado: (2023)

Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization
por: Martini, Serena, et al.
Publicado: (2021)

Biobutanol from cheese whey
por: Becerra, Manuel, et al.
Publicado: (2015)

Impact of environmental stresses on the stability of acidic oil-in-water emulsions prepared with tofu whey concentrates
por: Henao Ossa, J. Sebastian, et al.
Publicado: (2022)

Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology
por: Huang, Zhanrui, et al.
Publicado: (2021)

CHEESE and WHEY: The Outcome of Milk Curdling
por: Moatsou, Golfo, et al.
Publicado: (2021)

Valorization of cheese whey to lactobionic acid by a novel strain Pseudomonas fragi and identification of enzyme involved in lactose oxidation
por: Wu, Jiawei, et al.
Publicado: (2022)

Dietary lactosucrose suppresses influenza A (H1N1) virus infection in mice
por: KISHINO, Eriko, et al.
Publicado: (2015)

Study on the fermentation effect of Rhodotorula glutinis utilizing tofu whey wastewater and the influence of Rhodotorula glutinis on laying hens
por: Xu, Xifei, et al.
Publicado: (2023)

Simultaneous production and sustainable eutectic mixture based purification of narringinase with Bacillus amyloliquefaciens by valorization of tofu wastewater
por: Balaraman, Harishbabu, et al.
Publicado: (2022)

Production and Digestibility Studies of β-Galactosyl Xylitol Derivatives Using Heterogeneous Catalysts of LacA β-Galactosidase from Lactobacillus Plantarum WCFS1
por: Rosado, Eduardo, et al.
Publicado: (2022)

Effective production of lactosucrose using β‐fructofuranosidase and glucose oxidase co‐immobilized by sol–gel encapsulation
por: Long, Jie, et al.
Publicado: (2019)

Tofu Whey Wastewater as a Beneficial Supplement to Poultry Farming: Improving Production Performance and Protecting against Salmonella Infection
por: Shen, Xuehuai, et al.
Publicado: (2022)

Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes
por: Jeewanthi, Renda Kankanamge Chaturika, et al.
Publicado: (2017)

Naturally Fermented Acid Slurry of Soy Whey: High-Throughput Sequencing-Based Characterization of Microbial Flora and Mechanism of Tofu Coagulation
por: Xu, Yunhe, et al.
Publicado: (2019)

Cheese whey supports high riboflavin synthesis by the engineered strains of the flavinogenic yeast Candida famata
por: Ruchala, Justyna, et al.
Publicado: (2022)

Bioconversion of cheese whey permeate into fungal oil by Mucor circinelloides
por: Chan, Lauryn G., et al.
Publicado: (2018)

Quality Parameters of Wheat Bread with the Addition of Untreated Cheese Whey
por: Tsanasidou, Charikleia, et al.
Publicado: (2021)

Development and Characterization of a Novel Sustainable Probiotic Goat Whey Cheese Containing Second Cheese Whey Powder and Stabilized with Thyme Essential Oil and Sodium Citrate
por: Garcia, Manuel Mântua Esteves, et al.
Publicado: (2022)

Production of Antioxidant and ACEI Peptides from Cheese Whey Discarded from Mexican White Cheese Production
por: Martín-del-Campo, Sandra Teresita, et al.
Publicado: (2019)

The Influence of Enzymatic Hydrolysis of Whey Proteins on the Properties of Gelatin-Whey Composite Hydrogels
por: Popescu, Violeta, et al.
Publicado: (2021)

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications
por: Lappa, Iliada K., et al.
Publicado: (2019)

Phage Biodiversity in Artisanal Cheese Wheys Reflects the Complexity of the Fermentation Process
por: Mahony, Jennifer, et al.
Publicado: (2017)

A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration
por: Macedo, Antónia, et al.
Publicado: (2018)

Identification of Marker Peptides for the Whey Protein Quantification in Edam-Type Cheese
por: von Oesen, Tobias, et al.
Publicado: (2023)

Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation
por: Dahlem Júnior, Marcos Aurélio, et al.
Publicado: (2022)

Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese
por: Pontonio, Erica, et al.
Publicado: (2021)

Aseptically Filled Tofu (Microorganisms and Viruses): Summary
Publicado: (2019)

Changes of Soybean Protein during Tofu Processing
por: Guan, Xiangfei, et al.
Publicado: (2021)

Optimization of lipids production by Cryptococcus laurentii 11 using cheese whey with molasses
por: Castanha, Rodrigo Fernandes, et al.
Publicado: (2014)

Comparison of SPME Methods for Determining Volatile Compounds in Milk, Cheese, and Whey Powder
por: Tunick, Michael H., et al.
Publicado: (2013)

Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS)
por: Galdino, Isadora Kaline Camelo Pires de Oliveira, et al.
Publicado: (2020)

Improvement of the quality of buffalo’s milk soft cheese by camel’s whey protein concentrate
por: Elbarbary, Hend Ahmed, et al.
Publicado: (2019)

Cheese Whey Milk Adulteration Determination Using Casein Glycomacropeptide as an Indicator by HPLC
por: Vera-Bravo, Ricardo, et al.
Publicado: (2022)

Unravelling the diversity of glycoside hydrolase family 13 α-amylases from Lactobacillus plantarum WCFS1
por: Plaza-Vinuesa, Laura, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_n2pd45udsb0891l3bc5dch2ibs