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- 1Antifungal
- 1Beta-galactosidase
- 1Capillary liquid chromatography
- 1Carbohydrates--Synthesis
- 1Crude cell extracts
- 1Black, Brenna A
- 1Gänzle, Michael G.
- 1Hu, Ying
- 1Lee, Vivian Shin Yuan
- 1Osthoff, Hans. D.
- 1Pal, Arnab
- 5Graduate and Postdoctoral Studies (GPS), Faculty of
- 5Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 1Agricultural, Food and Nutritional Science, Department of
- 1Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 1Curtis, Jonathan (Agricultural, Food, and Nutritional Science)
- 1Dr. Dennis G. Hall (Department of Chemistry)
- 1Gänzle, Michael (Agricultural, Food, and Nutritional Science)
- 1Gänzle, Michael (Agricultural, Food, and Nutritional Sciences)
- 1Jelen, Paul (Agricultural, Food, and Nutritional Sciences)
- 1Saldaña, Marleny (AFNS)
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Design, synthesis, and screening of a library of peptidyl bis-boroxoles as low molecular weight receptors for complex oligosaccharides in neutral water: identification of a selective receptor for the tumour marker TF-antigen
DownloadFall 2009
The ability of boronic acids to bind reversibly to simple carbohydrates in neutral water can be exploited to address the problem of cell-surface recognition. Recently, it has been shown that benzoboroxole can complex hexopyranosides under physiological conditions. These hemiboronate units were...
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Oligosaccharides production from pea hull fiber using carboxylic acid-catalyzed subcritical water systems
DownloadSpring 2021
Valdivieso Ramirez, Carla Sofia
Production of pea into pea protein concentrates/isolates has dramatically increased due to changing dietary preferences of consumers, generating substantial amounts of pea hull as an underutilized co-product. Recently, pea hull was labeled as a ‘novel fiber’ by Health Canada due to its proven...
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Sensory analysis of juice blend containing isomalto-oligosaccharides produced by fermentation with Weissella cibaria
Download2019-01-01
Rolim, Pricilla Moura, Hu, Ying, Gänzle, Michael G.
This study aimed at producing isomaltooligosaccharides in juice blends using orange juice and malt extract and assessing their acceptability. Different blend formulations were prepared and fermented, varying the concentration of orange juice, sucrose and malt extract. Dextransucrase from...
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The use of crude cell extracts of lactic acid bacteria optimized for beta-galactosidase activity to form galactooligosaccharides with lactose, mannose, fucose, and N-acetylglucosamine
DownloadFall 2009
Several lactic acid bacteria contain β-galactosidases. Beta galactosidases catalyze lactose hydrolysis and transfer acceptor sugars onto galactose, producing galactooligosaccharides. The aim of this work was to exploit β-galactosidases of lactic acid bacteria as crude cell extracts to produce...