Fructo syrup from whey milk via biotechnology
Joint Authors
Ali, S. H.
Haykal, M. S.
Rafi, Randah M.
Abd al-Razzaq, A. B.
al-Shadhili, Hewaida A. M.
Source
Arab Universities Journal of Agricultural Sciences
Issue
Vol. 26, Issue 1 (30 Jun. 2018), pp.225-230, 6 p.
Publisher
Ain Shams University Faculty of Agriculture
Publication Date
2018-06-30
Country of Publication
Egypt
No. of Pages
6
Main Subjects
Topics
Abstract EN
The present study deal with hydrolysis of lac-tose by kluyveromyces fragilis that grown in Whey and synthetic medium and the effect of incubated temperature and pH on enzyme activity Lactase (ß- galactosidase) that hydrolyze lactose in whey milk and synthetic medium .Also the conversion of glucose that released from lactose hydrolysis by kluyveromyces fragilis into fructose via addition of glucose isomerase.
The present work showed that the optimum pH and incubated temperature were (4,35°C) respectively to optimum enzyme activity Lactase with total glucose reached 60.21 mg/ 100ml in whey medium and 58.61 mg/100ml in synthetic medium after 24 hours.
In addition fruc-tose content was 48.15 mg/100ml from released glucose in whey milk that confirmed due to the highest sweet syrup.
In conclusion, this study indi-cated that ability of kluyveromyces fragilis to hydro-lyze lactose in natural whey milk higher than syn-thetic medium.
American Psychological Association (APA)
Rafi, Randah M.& Haykal, M. S.& Abd al-Razzaq, A. B.& al-Shadhili, Hewaida A. M.& Ali, S. H.. 2018. Fructo syrup from whey milk via biotechnology. Arab Universities Journal of Agricultural Sciences،Vol. 26, no. 1, pp.225-230.
https://search.emarefa.net/detail/BIM-913109
Modern Language Association (MLA)
Rafi, Randah M.…[et al.]. Fructo syrup from whey milk via biotechnology. Arab Universities Journal of Agricultural Sciences Vol. 26, no. 1 (2018), pp.225-230.
https://search.emarefa.net/detail/BIM-913109
American Medical Association (AMA)
Rafi, Randah M.& Haykal, M. S.& Abd al-Razzaq, A. B.& al-Shadhili, Hewaida A. M.& Ali, S. H.. Fructo syrup from whey milk via biotechnology. Arab Universities Journal of Agricultural Sciences. 2018. Vol. 26, no. 1, pp.225-230.
https://search.emarefa.net/detail/BIM-913109
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-913109