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  • 1
    Electronic Resource
    Electronic Resource
    EXTRACELLULAR MICROBIAL POLYSACCHARIDE PRODUCTION BY FERMENTATION ON WHEY OR HYDROLYZED WHEY (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Several organisms have been screened for their ability to produce extracellular microbial polysaccharides when lactose or glucose: galactose (1:1) were used as the carbon source during fermentation. Organisms were selected from known gum producing strains (on glucose) of Alcaligenes, Xanthomonas, Arthrobacter, Zooglea, and others. Results indicate that all organisms studied can produce polymers from hydrolyzed lactose while only Alcaligenes viscosus and Zooglea ramigera produced a gum from whey, when using conditions as reported here.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02411.x
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  • 2
    Electronic Resource
    Electronic Resource
    CHARACTERIZATION OF LACTASE IMMOBILIZED ON COLLAGEN: CONVERSION OF WHEY LACTOSE BY SOLUBLE AND IMMOBILIZED LACTASE (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The enzymatic hydrolysis of lactose has been studied using β-galactosidase (Aspergillus niger) immobilized on collagen. The immobilization process employs simple and inexpensive techniques to bind the enzyme to collagen through noncovalent bond formation. The stability and reusability of collagen bound lactase membranes was evaluated in a biocatalytic modular reactor. Little or no loss in reactor activity was observed after storage for a period of 90 days. Following an initial decrease in activity, stable limit activity was maintained over a number of reactor volume replacements. The activity of the fungal lactase in both the soluble and bound states was determined in ultrafiltered acid whey. The catalytic potency of the enzyme, in both states, showed inhibited enzyme activity in acid whey, as compared to aqueous lactose. In the bound state, the enzyme experienced a partial irreversible inhibition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb17971.x
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  • 3
    Electronic Resource
    Electronic Resource
    CHEMICAL AND ENZYMATIC MODIFICATIONS OF COLLAGEN: THE EFFECT OF CROSS-LINKING ON THE ENZYME-BINDING CAPACITY OF COLLAGEN (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of structural modifications on the enzyme-binding capacity of collagen has been studied using p-galactosidase (E. coli K1 2) immobilized to collagen membranes. The immobilization process employs simple and inexpensive techniques to bind the enzyme to collagen through direct protein-protein interaction. The tertiary structure of the collagen matrix was modified by cross-linking with the difunctional reagent, glutaraldehyde, or by a natural cross-linking process associated with aging. Such modifications were found to markedly reduce the enzyme (β-galactosidase)-binding capacity of collagen films. The deleterious effect of cross-linking on the binding capacity of collagen was shown to be completely reversed by proteolytic enzyme treatment of aged films but only partly so for glutaraldehyde-treated films.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14388.x
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  • 4
    Electronic Resource
    Electronic Resource
    MASS TRANSFER AND KINETIC CHARACTERISTICS OF A COLLAGEN-β-GALACTOSIDASE (Aspergillus niger) REACTOR (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: As a prelude to an eventual pilot plant scale-up of the collagen-β-galaotosidase system, mass transfer, kinetic, pH and temperature profiles were completed. The diffusional studies proved useful in elucidating the role of internal and external mass transfer in the collagen system. External mass transfer was negligible for a residence time in the range of 41.2 to 4.1 × 10−3 min or a flow rate of 48–495 ml/min. Internal transport influence increased with increasing film thickness. A thin film (0.4 mil or 10.16 × 10−3 mm) produced the highest activity per gram of complex. It is not advisable to use a film thinner than 0.4 mil with a bench-top reactor since the film will lack sufficient mechanical strength. Separate pH and temperature profiles were obtained with respective optima being 3.5 and 55°C. An activation energy of 10.7 kcal/mole was calculated by means of an Arrhenius plot. A kinetic study showed that the Michaelis constants for both the immobilized and soluble β-galactosidase were similar, 0.066 and 0.060M, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00654.x
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  • 5
    Electronic Resource
    Electronic Resource
    INACTIVATION AND REGENERATION OF IMMOBILIZED CATALASE (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Catalase was immobilized on collagen membrane. The inactivation of immobilized catalase by 0.01M and 0.1M H2O2 was reported. After the initial stage of inactivation, a stable catalatic activity as measured in a continuous flow of 0.01M H2O2 through a modular reactor was observed for longer than 20 days (2.6 min residence time). The regeneration of catalatic activity from the O.1M H2O2 inactivated catalase occurred after incubating the inactivated modular reactor with 0.01M phosphate buffer, pH 6.8. The amount of activity regenerated is directly proportional to the time of incubation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02889.x
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  • 6
    Electronic Resource
    Electronic Resource
    MECHANISM OF EMULSIFIER ACTION IN AN ICE CREAM SYSTEM (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb00999.x
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  • 7
    Electronic Resource
    Electronic Resource
    EFFECT OF CALCIUM, MAGNESIUM AND WHEY PROTEINS ON THE ACTIVITY OF β-GALACTOSIDASE (A. niger) IMMOBILIZED ON COLLAGEN (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb12506.x
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  • 8
    Electronic Resource
    Electronic Resource
    TRACE HYDROGENATION OF BUTTEROIL AT LOW TEMPERATURES (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— The present investigation describes a process of selective trace hydrogenation of butteroil at low temperatures using palladium catalyst. Butteroil was selectively trace hydrogenated at low temperatures, in some instances in a semisolid state. The hydrogenated product had a remarkable flavor stability and without appreciable increase in trans-isomers and melting point. The hydrogenated butteroil also retained most of its desirable flavor and color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb00941.x
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  • 9
    Electronic Resource
    Electronic Resource
    FLAVOR MODIFICATIONS PRODUCED IN ICE CREAM MIX MADE WITH CORN SYRUP. 2. CO2 Production Associated with the Browning Reaction (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Low and high-conversion corn syrups were used to partially replace the sucrose in ice cream mix subsequently heated at various times and temperatures. The effect this practice had on the browning reaction was recorded by the amount of CO2 evolved during heating. A well-known inhibitor of the browning reaction was added to some mixes before processing. Results indicated that the variables tested significantly influenced the extent of the browning reaction in heated mix. These factors, moreover, exhibited considerable interplay, as shown by the predominance of statistically significant 2- and 3-factor interactions. Corn syrup containing the greatest concentration of reducing sugars was most active in promoting the browning reaction in ice cream mix. The effect of changing any of the variables on the reaction was most marked in mix made with this syrup. Potassium metabisulfite displayed the general effect of lowering the degree of the browning reaction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb00942.x
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  • 10
    Electronic Resource
    Electronic Resource
    CHARACTERIZATION OF ZOOGLAN-115, AN EXOCELLULAR GLYCAN OF Zoogloea ramigera-115 (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Zooglan-115 shows Newtonian flow at a concentration of 0.2% or less, Bingham flow between 0.2 and 0.4%, and mixed flow greater than 0.4%. It was stable in the pH range 3.0–10.0. Zooglan-115 is compatible with most gum systems such as guar, locust bean, arabic, karaya, xanthan, and tragacanth, but shows an antagonistic effect with cellulose backbone glycans, microcrystalline cellulose, and CMC. A 0.1% solution at 22°C reduced the surface tension of water from 72 dynes/cm to 63 dynes/cm, and also lowered the interfacial tension with winterized soybean oil from 19 dynes/cm to 12 dynes/cm. The combined functional properties of viscoelasticity (and therefore possessing a yield value), surface-activtity, acid stability, and salt compatability enable Zooglan-115 to be a good stabilizer/emulsifier when used in oil-in-water emulsion systems.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07484.x
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