Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/298301
Title: Studies on bioconversion of d galactose from seaweeds to d tagatose using immobilized cell suspension of Lactobacillus fermentum
Researcher: Jayamuthunagai J
Guide(s): Gautam P
Keywords: Life Sciences
Biology and Biochemistry
Biochemistry and Molecular Biology
University: Anna University
Completed Date: Jayamuthunagai J
Abstract: D-Tagatose a low calorie sweetener has been produced by enzymatic method by the isomerization of D-Galactose extracted from Caulerpa racemosa Caulerpa lentillifera and a species from red seaweed - Gelidium amansii using immobilized Lactobacillus fermentum cell suspension The seaweeds Caulerpa racemosa Caulerpa lentillifera and Gelidium amansii are edible soft and succulent in nature The carbohydrate composition in C lentillifera C racemosa G amansii is found to be 66 % 68 % and 75 % respectively andthe D-Galactose content is around 13 % 13 % and 11 % (w/w) respectively The abundant availability of these seaweeds in nature can be a very good source for production of the D-Tagatose All the three seaweeds were collected from the Ramnad coastal region in Tamilnadu India and it was cleaned washed shade dried pulverized and sieved in a sieve tray of mesh size 0 85 mm The approximate composition of D-Galactose was also determined The extraction of D-galactose was carried out by acid hydrolysis of the extract and analysed by HPLC after neutralization The extract was found to contain 2 6 mg/ml 2 4 mg/ml and 2 6 mg/ml of D-Galactoserespectively The D-Galactose was eluted on an anion exchange column containing DEAE Cellulose 52 and 0 15MNaCl newline
Pagination: xxi,144p.
URI: http://hdl.handle.net/10603/298301
Appears in Departments:Faculty of Technology

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05_contents.pdf314.09 kBAdobe PDFView/Open
06_listoftables.pdf195 kBAdobe PDFView/Open
07_listoffigures.pdf199.44 kBAdobe PDFView/Open
08_listofabbreviations.pdf470.3 kBAdobe PDFView/Open
09_chapter1.pdf342.29 kBAdobe PDFView/Open
10_chapter2.pdf729.06 kBAdobe PDFView/Open
11_chapter3.pdf366.86 kBAdobe PDFView/Open
12_chapter4.pdf1.82 MBAdobe PDFView/Open
13_conclusion.pdf312.33 kBAdobe PDFView/Open
14_references.pdf400.99 kBAdobe PDFView/Open
15_listofpublications.pdf306.25 kBAdobe PDFView/Open
80_recommendation.pdf194.74 kBAdobe PDFView/Open


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