Lactose intolerance

Kocián, J

doi:10.1016/0020-711x(88)90002-x

Cited by 11 publications

(5 citation statements)

References 18 publications

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“…From the studies of lactase preparations, hydrolyzed milk products can benefit the 'lactoseintolerance' people and be consumed by them (Quinn and Chen, 2001). However, because of the inability to digest lactose into glucose and galactose, lactose intolerance is a very common disease that cause lactose maldigestion, the symptom of the disease are diarrhea, pain, nausea and flatulence, this will lead to lots of people to avoid milk or milk products (Kocin, 1988).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Glutaraldehyde Cross-Linking on the Enzyme Activity of Immobilized &beta-Galactosidase on Chitosan Bead

Chen¹,

Zhang²,

Dang³

et al. 2013

AJFST

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The effect of glutaraldehyde solution concentration, cross-linking time, cross-linking pH and crosslinking temperature on the enzyme activity of the immobilized β-galactosidase on Chitosan beads were studied. The enzyme activity was measured after immobilized by detecting the absorbance value at 420 nm.The results were as follows: the immobilized enzyme activity reached the maximum when the concentration of glutaraldehyde solution was 0.3%.The immobilized enzyme had optimal cross-linking time of 3h, optimal cross-linking pH of 6.5, optimal cross-linking temperature of 25°C, under these conditions, the immobilized enzyme activity reached 101, 96, 90 U/g, respectively.

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Section: Introductionmentioning

confidence: 99%

The Effect of Glutaraldehyde Cross-Linking on the Enzyme Activity of Immobilized &beta-Galactosidase on Chitosan Bead

Chen¹,

Zhang²,

Dang³

et al. 2013

AJFST

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“…Intolerance to the milk sugar lactose is also the source of discomfort in individuals. This intolerance arises from the deficiency of the enzyme -galactosidase in the small intestine (Kocian, 1988). -galactosidase is necessary for the hydrolysis of milk disaccharide, lactose, into its constituent monosaccharides, glucose and galactose.…”

Section: Non-immunological Reactions To Foodmentioning

confidence: 99%

Adverse reaction to foods

Fraser

Sumar

2000

Nutrition &Amp; Food Science

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“…Lactose intolerance is a clinical syndrome that can cause lactose maldigestion, the symptoms of the disease are diarrhea, pain, nausea and flatulence, this will lead to lots of people to avoid milk or milk products (Devesh and Arvind, 2012;Kocin, 1988) due to the inability to digest lactose into its constituents, glucose and galactose, because of low levels of lactase (Valentina et al, 2011). Thus, it is necessary to remove the lactose through the use of enzymes.…”

Section: Introductionmentioning

confidence: 99%

Optimisation of Immobilisation Conditions of β-galactosidase onto Chitosan Beads Using Response Surface Methodology

Chen¹,

Zhang²,

Wan³

et al. 2014

AJFST

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Response Surface Methodology (RSM) was advantageously used to optimize production conditions of immobilization of β-galactosidase onto chitosan beads. The influence of immobilization conditions on the immobilized enzyme activity was studied by using Box-Behnken experimental design, resulting in the appropriate average values of OD 420 and the maximum value of immobilized enzyme activity. This illustrated that the experimental model was reliable and the experimental results were of good stability. Analysis of variance was performed to determine the adequacy and significance of the quadratic model. Various model parameters also could be seen from F value that the interaction between three factors was not particularly obvious, but effects of X 1 , X 1 2 , X 2 2 and X 3 2 on the activity of immobilized enzyme were very obvious. The optimisation parameters studied in accordance with the results were: the appropriate average values of OD 420 loaded in the range from 0.713 to 0.721. Furthermore the immobilized enzyme activity reached about 162U/g when the adsorption time, adsorption pH and cross-linking pH were 4h, 7 and 7, respectively. Thus, the relative activity of β-galactosidase immobilized increased more than 37% compared with the previous single factor research.

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Lactose intolerance

Cited by 11 publications

References 18 publications

The Effect of Glutaraldehyde Cross-Linking on the Enzyme Activity of Immobilized &beta-Galactosidase on Chitosan Bead

The Effect of Glutaraldehyde Cross-Linking on the Enzyme Activity of Immobilized &beta-Galactosidase on Chitosan Bead

Adverse reaction to foods

Optimisation of Immobilisation Conditions of β-galactosidase onto Chitosan Beads Using Response Surface Methodology

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Lactose intolerance

Cited by 11 publications

References 18 publications

The Effect of Glutaraldehyde Cross-Linking on the Enzyme Activity of Immobilized &beta-Galactosidase on Chitosan Bead

The Effect of Glutaraldehyde Cross-Linking on the Enzyme Activity of Immobilized &beta-Galactosidase on Chitosan Bead

Adverse reaction to foods

Optimisation of Immobilisation Conditions of &#946;-galactosidase onto Chitosan Beads Using Response Surface Methodology

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Optimisation of Immobilisation Conditions of β-galactosidase onto Chitosan Beads Using Response Surface Methodology