检索结果-南通市图书馆

Optimization of Proteins Recovery Process from cheese whey

Journal of Agricultural Science and Technology(B) 2015年第2期5卷 141-148页

作者： Cuellas Anahi Jagus Rosa Wagner Jorge Department of Science and Technology National University of Quilmes Roque S6en.z Peha 352 Bernal B1876BXD Buenos AiresArgentina Laboratory of Industrial Microbiology Department of Chemical Engineering Engineering Faculty Universidad de Buenos AiresAv. Intendente Giiiraldes 2620 Ciudad Universitaria C1428EGA CABA Buenos Aires Argentina National Council of Scientific and Technical Research (CONICET) Av. Rivadavia 1917 C1033AAJ CABA Buenos AiresArgentina

The process to obtain a protein-containing ingredient from the remaining whey of Argentinean ＂Cuatriolo＂ cheese production was studied. In order to optimize the protein recovery, physical and chemical treatments were investigated. Two protocols with different sequences of application of heating step and acid addition were assayed in the presence and absence of fat and CaCl2. The results were evaluated by the yield, water retention and particle size. The results showed that the highest yield of the process （76.6%） and an increase in water retention （39.8 w/w） were achieved when the acid was added after boiled and incubated for 30 min at 90 ℃. In these working conditions, the presence of calcium shows a lower yield of recovery （72.8 %） and this behaviour correlates with a smaller particle size. Additionally, the presence of fat reduces the particle size and decreases the performance of the process （69.4%）. Thus, the yield of protein recovery is related to the particle size of the aggregates, i.e., the recovery of proteins increases when increase the particle size. The simultaneous presence of fat and CaCI2 increases the amount of water retained in the aggregated protein （47.62 w/w）. In conclusion, the process of aggregation in whey protein should take into account both the design of suitable protocol and the presence of fat and additives.

关键词： cheese whey whey proteins recovery physical treatments chemical treatments.

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Single Cell Protein from cheese whey by Kluyveromyces marxianus TISTR 5057

Single Cell Protein from Cheese Whey by Kluyveromyces marxia...

引用

第一届国际生物防治与生物技术研讨会

作者： D.Ochaikul P.Kongkiattisak W.Tadthongleung Department of Applied Biology Faculty of ScienceKing Mongkut’s Institute of Technology LadkrabangBangkok 10520Thailand

Kluyveromyces marxianus TISTR 5057 was used as a starter culture for single cell protein production using whey from cheese processing as a raw *** growth rate of the yeast was 0.08 per hour at the 20 hour of cultivation when undiluted whey was used as *** optimum conditions for cell production by *** were *** was found that the maximum cell mass was 9.7g/l when 15%(v/v)of the starter culture was inoculated in the medium with an initial pH of 4.0 in shake flask culture at 30℃with shaking of 200 *** yeast reduced 76%of the COD.31.18%(w/w) of protein and 19.02%(w/w)of fat were obtained from *** TISTR 5057.

关键词： Kluyveromyces marxianus single cell protein cheese whey

来源： cnki会议评论

在线全文

cnki会议

学校读者我要写书评

暂无评论

Hydrolysis of Lactose： Estimation of Kinetic Parameters Using Artificial Neural Networks

引用

Journal of Agricultural Science and Technology(A) 2013年第10期3卷 811-818页

作者： Anahi V. Cuellas Sebastian Oddone Enrique J. Mammarella Amelia C. Rubiolo lngenierla en Alimentos Universidad Nacional de Quilmes Roque Saenz Peha 380 Bernal-Buenos Aires Argentina Universidad Argentina de la Empresa-UADE Lima 775 Buenos Aires Argentina Instituto de Desarrollo Tecnol6gico para la Industria Quimica-INTEC (Conicet-UNL) Giiemes 3450 Santa Fe Argentina

The analysis of any kinetic process involves the development of a mathematical model with predictive purposes. Generally, those models have characteristic parameters that should be estimated experimentally. A typical example is Michaelis-Menten model for enzymatic hydrolysis. Even though conventional kinetic models are very useful, they are only valid under certain experimental conditions. Besides, frequently large standard errors of estimated parameters are found due to the error of experimental determinations and/or insufficient number of assays. In this work, we developed an artificial neural network （ANN） to predict the performance of enzyme reactors at various operational conditions. The net was trained with experimental data obtained under different hydrolysis conditions of lactose solutions or cheese whey and different initial concentrations of enzymes or substrates. In all the experiments, commercial 13-galactosidase either free or immobilized in a chitosan support was used. The neural network developed in this study had an average absolute relative error of less than 5% even using few experimental data, which suggests that this tool provides an accurate prediction method for lactose hydrolysis.

关键词： cheese whey fl-galactosidase lactose hydrolysis artificial neural network.

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：