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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 51 No. 3, 2001.

Izvorni znanstveni članak

Hydrolysis of lactose with -D-galactosidase

Vesna Stehlik-Tomas ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Slobodan Grba
Damir Stanzer
Vlatka Gulan-Zetić

Puni tekst: hrvatski, pdf (148 KB) str. 187-196 preuzimanja: 1.231* citiraj
APA 6th Edition
Stehlik-Tomas, V., Grba, S., Stanzer, D. i Gulan-Zetić, V. (2001). Hidroliza laktoze pomoću enzima -D-galaktozidaze. Mljekarstvo, 51 (3), 187-196. Preuzeto s https://hrcak.srce.hr/1897
MLA 8th Edition
Stehlik-Tomas, Vesna, et al. "Hidroliza laktoze pomoću enzima -D-galaktozidaze." Mljekarstvo, vol. 51, br. 3, 2001, str. 187-196. https://hrcak.srce.hr/1897. Citirano 22.05.2019.
Chicago 17th Edition
Stehlik-Tomas, Vesna, Slobodan Grba, Damir Stanzer i Vlatka Gulan-Zetić. "Hidroliza laktoze pomoću enzima -D-galaktozidaze." Mljekarstvo 51, br. 3 (2001): 187-196. https://hrcak.srce.hr/1897
Harvard
Stehlik-Tomas, V., et al. (2001). 'Hidroliza laktoze pomoću enzima -D-galaktozidaze', Mljekarstvo, 51(3), str. 187-196. Preuzeto s: https://hrcak.srce.hr/1897 (Datum pristupa: 22.05.2019.)
Vancouver
Stehlik-Tomas V, Grba S, Stanzer D, Gulan-Zetić V. Hidroliza laktoze pomoću enzima -D-galaktozidaze. Mljekarstvo [Internet]. 2001 [pristupljeno 22.05.2019.];51(3):187-196. Dostupno na: https://hrcak.srce.hr/1897
IEEE
V. Stehlik-Tomas, S. Grba, D. Stanzer i V. Gulan-Zetić, "Hidroliza laktoze pomoću enzima -D-galaktozidaze", Mljekarstvo, vol.51, br. 3, str. 187-196, 2001. [Online]. Dostupno na: https://hrcak.srce.hr/1897. [Citirano: 22.05.2019.]

Sažetak
The conditions of lactose hydrolysis with enzyme preparation of D-galactosidase were investigated. The aim of this work was to considered the use of whey in fermentative processes with yeast Saccharomyces cerevisiae. Enzymatic hydrolysis was conducted at different temperatures, with different lactose concentrations in medium and different concentrations of added enzyme. The results show that optimal temperature for hydrolysis was 40°C. The optimal amount of enzyme preparation was 2 gL-1 in lactose medium with 5-10 % lactose.

Ključne riječi
Saccharomyces cerevisiae; whey; hidrolysis lactose

Hrčak ID: 1897

URI
https://hrcak.srce.hr/1897

[hrvatski]

Posjeta: 1.894 *