Thermostability of Probiotics and Their α-Galactosidases and the Potential for Bean Products
المؤلفون المشاركون
Lee, Byong H.
Casgrain, Michel
Liu, Xiaoli
Champagne, Claude P.
Boye, Joyce I.
المصدر
Biotechnology Research International
العدد
المجلد 2014، العدد 2014 (31 ديسمبر/كانون الأول 2014)، ص ص. 1-21، 21ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2014-02-18
دولة النشر
مصر
عدد الصفحات
21
التخصصات الرئيسية
تكنولوجيا المعلومات وعلم الحاسوب
الملخص EN
Soybeans and other pulses contain oligosaccharides which may cause intestinal disturbances such as flatulence.
This study was undertaken to investigate α-galactosidase-producing probiotics added to frozen foods which can survive warming treatments used in thawing and consumption of the pulses.
The maximum α-galactosidase activity (1.26 U/mg protein) was found in Bifidobacterium breve S46.
Lactobacillus casei had the highest α-galactosidase thermostability among the various strains, with D values of 35, 29, and 9.3 minutes at 50°C, 55°C, and 60°C, respectively.
The enzyme activity was less affected than viable cells by heating.
However, the D values of two bacterial enzymes were lower than those of three commercial α-galactosidase-containing products.
Freshly grown cells and their enzymes were more stable than the rehydrated cultures and their enzymes.
Practical Application.
Enzymes and cultures can be added to foods in order to enhance the digestibility of carbohydrates in the gastrointestinal tract.
However since many foods are warmed, it is important that the thermostability of the enzymes be assessed.
This paper provides data on the stability of α-galactosidase, which could potentially be added to food matrices containing stachyose or raffinose, such as beans.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Liu, Xiaoli& Champagne, Claude P.& Lee, Byong H.& Boye, Joyce I.& Casgrain, Michel. 2014. Thermostability of Probiotics and Their α-Galactosidases and the Potential for Bean Products. Biotechnology Research International،Vol. 2014, no. 2014, pp.1-21.
https://search.emarefa.net/detail/BIM-474257
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Liu, Xiaoli…[et al.]. Thermostability of Probiotics and Their α-Galactosidases and the Potential for Bean Products. Biotechnology Research International No. 2014 (2014), pp.1-21.
https://search.emarefa.net/detail/BIM-474257
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Liu, Xiaoli& Champagne, Claude P.& Lee, Byong H.& Boye, Joyce I.& Casgrain, Michel. Thermostability of Probiotics and Their α-Galactosidases and the Potential for Bean Products. Biotechnology Research International. 2014. Vol. 2014, no. 2014, pp.1-21.
https://search.emarefa.net/detail/BIM-474257
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-474257
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر