Sources, Properties and Suitability of New Thermostable Enzymes in Food Processing

@article{Synowiecki2006SourcesPA,
  title={Sources, Properties and Suitability of New Thermostable Enzymes in Food Processing},
  author={J. Synowiecki and B. Grzybowska and A. Zdziebło},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2006},
  volume={46},
  pages={197 - 205}
}
  • J. Synowiecki, B. Grzybowska, A. Zdziebło
  • Published 2006
  • Biology, Medicine
  • Critical Reviews in Food Science and Nutrition
  • Investigations concerning recombinant α-amylases from Pyrococcus woesei and thermostable α-glucosidase from Thermus thermophilus indicate their suitability for starch processing. Furthermore, the study of recombinant β-galactosidase from Pyrococcus woesei suitable for purpose of low lactose milk and whey production are also presented. The activity of this enzyme in a wide pH range of 4.3–6.6 and high thermostability suggests that it can be used for processing of dairy products at temperatures… CONTINUE READING

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    Preparation of lactose-free pasteurized milk with a recombinant thermostable β-glucosidase from Pyrococcus furiosus
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