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dc.contributor.authorÜstok, Fatma Işık
dc.contributor.authorTarı, Canan
dc.contributor.authorHarsa, Şebnem
dc.date.accessioned2017-01-12T13:17:08Z
dc.date.available2017-01-12T13:17:08Z
dc.date.issued2010-04
dc.identifier.citationÜstok, F. I., Tarı, C., and Harsa, Ş. (2010). Biochemical and thermal properties of β-galactosidase enzymes produced by artisanal yoghurt cultures. Food Chemistry, 119(3), 1114-1120. doi:10.1016/j.foodchem.2009.08.022en_US
dc.identifier.issn0308-8146
dc.identifier.urihttp://doi.org/10.1016/j.foodchem.2009.08.022
dc.identifier.urihttp://hdl.handle.net/11147/2770
dc.description.abstractβ-Galactosidases, produced by pure and mixed cultures of Streptococcus thermophilus 95/2 (St 95/2) and Lactobacillus delbrueckii ssp bulgaricus 77 (Lb 77) isolated from the Toros mountain region of Turkey, were characterised with respect to their biochemical and thermal properties. Optimum pH and temperature for maximum activity were determined and these enzymes were stable in the pH range 7-9 and in the temperature range 20-37 °C, retaining 80-90% of their initial activities. The inactivation energies of β-galactosidase from Lb 77, St 95/2 and mixed culture (Lb 77 and St 95/2) were 51.3, 44.0 and 48.3 kcal mol-1, respectively. Moreover, thermodynamic (ΔG, ΔS, ΔH) and kinetic constants (Km and Vmax) were determined and effects of metal ions were investigated. As a result, these enzymes could be considered as potential candidates for lactose hydrolysis of milk and milk products. © 2009 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipTÜBİTAK (TOVAG 104O270) and State Plan Organization (DPT-2005 K 120570)en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.isversionof10.1016/j.foodchem.2009.08.022en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectStreptococcus thermophilusen_US
dc.subjectβ-Galactosidaseen_US
dc.subjectBiochemical and thermal propertiesen_US
dc.subjectLactobacillus delbrueckii ssp bulgaricusen_US
dc.titleBiochemical and thermal properties of β-galactosidase enzymes produced by artisanal yoghurt culturesen_US
dc.typearticleen_US
dc.contributor.authorIDTR9626en_US
dc.contributor.institutionauthorÜstok, Fatma Işık
dc.contributor.institutionauthorTarı, Canan
dc.contributor.institutionauthorHarsa, Şebnem
dc.relation.journalFood Chemistryen_US
dc.contributor.departmentİYTE, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.volume119en_US
dc.identifier.issue3en_US
dc.identifier.startpage1114en_US
dc.identifier.endpage1120en_US
dc.relation.tubitakinfo:eu-repo/grantAgreement/TÜBİTAK/TOVAG/1040270
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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