GLUCOSE ISOMERASE ACTION ON ACID WHEY LACTOSE HYDROLYSATE AND OTHER SUGARS.

Persistent Link:
http://hdl.handle.net/10150/187743
Title:
GLUCOSE ISOMERASE ACTION ON ACID WHEY LACTOSE HYDROLYSATE AND OTHER SUGARS.
Author:
ABRIL DOMINGUEZ, JESUS RUBEN.
Issue Date:
1984
Publisher:
The University of Arizona.
Rights:
Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
Abstract:
In this work, glucose isomerase (GI) activity was measured with several sugar substrates. Lactase was also used with several carbohydrate substrates to observe its hydrolytic action. In order to observe the enzymes' action, a small batch reactor was designed and used in the entire project. Paper partition chromatography, was the analytical method of choice to measure the reaction end products. It proved to be a valuable technique in combination with other analytical methods for determination of various carbohydrates. GI showed positive activity with glucose, fructose, xylose and L-sorbose but none with mannose, galactose, lactose, maltose, melibiose and cellobiose. Lactase was active on maltose, cellobiose, raffinose, lactose and sucrose but not with maltiol, melibiose or melezitose. Whey proteins were removed either by ultrafiltration or heat precipitation. This deproteinized whey was treated with the two enzymes to produce a syrup composed mainly of galactose, glucose, fructose and small amounts of oligosaccharides. The syrup had a predominantly sweet taste with a slight salty attribute. The proper utilization of whey lactose has potentially valuable features in the production of a sweetening ingredient for foods. This is especially true after the lactose has been hydrolyzed by lactase and then the glucose in the hydrolyzate isomerized to fructose with glucose isomerase.
Type:
text; Dissertation-Reproduction (electronic)
Keywords:
Whey products.; Lactose.; Sweeteners.
Degree Name:
Ph.D.
Degree Level:
doctoral
Degree Program:
Nutritional Sciences; Graduate College
Degree Grantor:
University of Arizona
Advisor:
Stull, J. W.

Full metadata record

DC FieldValue Language
dc.language.isoenen_US
dc.titleGLUCOSE ISOMERASE ACTION ON ACID WHEY LACTOSE HYDROLYSATE AND OTHER SUGARS.en_US
dc.creatorABRIL DOMINGUEZ, JESUS RUBEN.en_US
dc.contributor.authorABRIL DOMINGUEZ, JESUS RUBEN.en_US
dc.date.issued1984en_US
dc.publisherThe University of Arizona.en_US
dc.rightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.en_US
dc.description.abstractIn this work, glucose isomerase (GI) activity was measured with several sugar substrates. Lactase was also used with several carbohydrate substrates to observe its hydrolytic action. In order to observe the enzymes' action, a small batch reactor was designed and used in the entire project. Paper partition chromatography, was the analytical method of choice to measure the reaction end products. It proved to be a valuable technique in combination with other analytical methods for determination of various carbohydrates. GI showed positive activity with glucose, fructose, xylose and L-sorbose but none with mannose, galactose, lactose, maltose, melibiose and cellobiose. Lactase was active on maltose, cellobiose, raffinose, lactose and sucrose but not with maltiol, melibiose or melezitose. Whey proteins were removed either by ultrafiltration or heat precipitation. This deproteinized whey was treated with the two enzymes to produce a syrup composed mainly of galactose, glucose, fructose and small amounts of oligosaccharides. The syrup had a predominantly sweet taste with a slight salty attribute. The proper utilization of whey lactose has potentially valuable features in the production of a sweetening ingredient for foods. This is especially true after the lactose has been hydrolyzed by lactase and then the glucose in the hydrolyzate isomerized to fructose with glucose isomerase.en_US
dc.typetexten_US
dc.typeDissertation-Reproduction (electronic)en_US
dc.subjectWhey products.en_US
dc.subjectLactose.en_US
dc.subjectSweeteners.en_US
thesis.degree.namePh.D.en_US
thesis.degree.leveldoctoralen_US
thesis.degree.disciplineNutritional Sciencesen_US
thesis.degree.disciplineGraduate Collegeen_US
thesis.degree.grantorUniversity of Arizonaen_US
dc.contributor.advisorStull, J. W.en_US
dc.identifier.proquest8424901en_US
dc.identifier.oclc691364450en_US
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