Use of Glucose Oxidase Immobilized on Magnetic Chitosan Nanoparticles in Probiotic Drinking Yogurt
The aim of this study was to investigate the effect of glucose oxidase (GOX) immobilized on magnetic chitosan nanoparticles (MCNP) on the viability of probiotic bacteria and the physico-chemical properties of drinking yogurt. Different concentrations (0, 250, and 500 mg/kg) of free and immobilized G...
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Published in | Food science of animal resources Vol. 39; no. 1; pp. 73 - 83 |
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Main Authors | , , , |
Format | Journal Article |
Language | Korean |
Published |
한국축산식품학회
28.02.2019
Korean Society for Food Science of Animal Resources |
Subjects | |
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Abstract | The aim of this study was to investigate the effect of glucose oxidase (GOX) immobilized on magnetic chitosan nanoparticles (MCNP) on the viability of probiotic bacteria and the physico-chemical properties of drinking yogurt. Different concentrations (0, 250, and 500 mg/kg) of free and immobilized GOX were used in probiotic drinking yogurt samples. The samples were stored at $4^{\circ}C$ for 21 d. During storage, reduction of the number of probiotic bacteria in the samples with enzyme was lower than the control sample (without enzyme). The sample containing 500 mg/kg immobilized enzyme had the highest number of Bifidobacterium lactis and Lactobacillus acidophilus. The samples containing immobilized enzyme had lower acidity than other samples. Moreover, moderate proteolytic activity and enough contents of flavor compounds were observed in these samples. It can be concluded that use of immobilized GOX is economically more feasible because of improving the viability of probiotic bacteria and the physico-chemical characteristics of drinking yogurt. |
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AbstractList | The aim of this study was to investigate the effect of glucose oxidase (GOX) immobilized on magnetic chitosan nanoparticles (MCNP) on the viability of probiotic bacteria and the physico-chemical properties of drinking yogurt. Different concentrations (0, 250, and 500 mg/kg) of free and immobilized GOX were used in probiotic drinking yogurt samples. The samples were stored at $4^{\circ}C$ for 21 d. During storage, reduction of the number of probiotic bacteria in the samples with enzyme was lower than the control sample (without enzyme). The sample containing 500 mg/kg immobilized enzyme had the highest number of Bifidobacterium lactis and Lactobacillus acidophilus. The samples containing immobilized enzyme had lower acidity than other samples. Moreover, moderate proteolytic activity and enough contents of flavor compounds were observed in these samples. It can be concluded that use of immobilized GOX is economically more feasible because of improving the viability of probiotic bacteria and the physico-chemical characteristics of drinking yogurt. |
Author | Mehrdad Azin Maryam Ein Ali Afjeh Rezvan Pourahmad Behrouz Akbari-adergani |
Author_xml | – sequence: 1 fullname: Ali Afjeh, Maryam Ein – sequence: 2 fullname: Pourahmad, Rezvan – sequence: 3 fullname: Akbari-adergani, Behrouz – sequence: 4 fullname: Azin, Mehrdad |
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DocumentTitleAlternate | Use of Glucose Oxidase Immobilized on Magnetic Chitosan Nanoparticles in Probiotic Drinking Yogurt |
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TableOfContents | Introduction Materials and Methods Results and Discussion Conclusion |
Title | Use of Glucose Oxidase Immobilized on Magnetic Chitosan Nanoparticles in Probiotic Drinking Yogurt |
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