A5016462692- Enzyme Catalysis and Immobilization
- Enzyme Production and Characterization
- Microbial Metabolites in Food Biotechnology
- Biofuel production and bioconversion
- Microbial Metabolic Engineering and Bioproduction
- Digestive system and related health
- Diet, Metabolism, and Disease
- Carbohydrate Chemistry and Synthesis
- Protein Hydrolysis and Bioactive Peptides
- Probiotics and Fermented Foods
- Pancreatic function and diabetes
- Viral Infections and Outbreaks Research
- Mosquito-borne diseases and control
- Membrane Separation Technologies
- Sugarcane Cultivation and Processing
- Viral Infections and Vectors
- Food composition and properties
- Infant Nutrition and Health
- Microbial Fuel Cells and Bioremediation
- Oxidative Organic Chemistry Reactions
- Analog and Mixed-Signal Circuit Design
- Biopolymer Synthesis and Applications
- Physical Activity and Health
- Polysaccharides and Plant Cell Walls
- Magnolia and Illicium research
KTH Royal Institute of Technology
2025
Pontificia Universidad Católica de Valparaíso
2015-2024
California State University, Long Beach
2020
Universidad Autónoma Metropolitana
2016
University of Camagüey
2003
The steady-state aerodynamics and the aeroelastic response have been analyzed in an oscillating linear transonic cascade at KTH Royal Institute of Technology. investigated operating points (Π=1.29 1.25) represent open-source virtual compressor (VINK) a part speed line. At these conditions, shock-induced separation mechanism is present on suction side. In cascade, central blade vibrates its first natural modeshape with 0.69 reduced frequency, reference measurement span 85%. numerical results...
The one-pot production of tagatose from lactose using recombinant l-arabinose isomerase (L-AI) Thermotoga maritima and commercial β-galactosidase (β-gal) Aspergillus oryzae was evaluated. β-gal L-AI ratio (R β-gal/L-AI), initial concentration temperature were chosen as study variables. Maximum values yield (YTag), specific productivity (πTag) sugars (RTag/Gal) obtained 23 %, 0.202 ± 0.03 mmol Tag/(g prot⋅h) 1, respectively. composition the product on a dry basis follows (g/g): 0.23 tagatose,...
A pseudo steady-state model for the kinetically controlled synthesis of galacto-oligosaccharides (GOS) with Aspergillus oryzae β-galactosidase is presented. The accounts dynamics lactose consumption and production galactose, glucose, di, tri, tetra, penta-oligosaccharides during synthesis, being able to describe total GOS content in reaction medium at experimental conditions evaluated. Experimental results show that formation containing only galactose residues significant high conversions...
Galacto-oligosaccharides (GOS) are prebiotics that have a beneficial effect on human health by promoting the growth of probiotic bacteria in gut. GOS commonly produced from lactose an enzymatic reaction catalysed β-galactosidase, named transglycosylation. Lactose is main constituent whey permeate (WP), normally wasted output cheese industry. Therefore, goal this work was to optimise synthesis WP using β-galatosidase Aspergillus oryzaea . and enzymatically treated (WP-GOS) were used as...
Fed‐batch synthesis of galacto‐oligosaccharides (GOS) from lactose with β‐galactosidase Aspergillus oryzae was evaluated experimentally and reaction yield maximized via optimal control technique. The enzyme feed flow rate profiles were determined using a model for GOS previously reported by the authors. Experimentally it found that fed‐batch allowed an increase on maximum total concentration 115 (batch synthesis) to 218 g L −1 as consequence in sugars 40 58% w/w. Such high not attainable...