应用重组乳糖酶LacLM生产无乳糖奶的研究  

Manufacturing Research of Lactose-free Milk by Recombinant Lactase LacLM

作　　者：潘渠[1,2] 李晋川[2] 王竞[1] 谭银玲[1] 朱晓燕[1] 陈志谨[1] 胡福泉[1] 

机构地区：[1]第三军医大学基础部微生物学教研室,重庆400038 [2]成都医学院病原教研室,四川成都610083

出　　处：《食品与发酵工业》2009年第4期180-183,共4页Food and Fermentation Industries

基　　金：四川省科技攻关项目(05SG022-019)

摘　　要：为明确由第三军医大学基础部微生物学教研室研发的重组乳糖酶LacLM的工业价值和应用方式,采用葡萄糖氧化法(GOD/POD)测定了该酶水解乳糖的酶学特性,以及对牛奶中所含乳糖的水解率。实验测得该酶对乳糖的Km和Vmax值分别是13.9±1.05mM和14.1±0.31μmol glucose/(min·mg)protein。该酶水解乳糖的最适温度和pH分别为37℃和7。在10℃下每升牛奶加入40mg酶可以在12h内完全水解牛奶中的乳糖;在25℃下每升牛奶加入5mg酶可以在18h内完全水解牛奶中的乳糖;在37℃下添加2.5mg酶就能在10h内完全水解牛奶中的乳糖。试验结果表明,重组乳糖酶LacLM可以直接加入牛奶中,在低温或常温下去除牛奶中的乳糖,适合用于无乳糖奶的工业化生产。In order to clarify industrial value of the recombinant lactase LacLM researched and developed in our laboratory, the enzymatic properties of the enzyme for the hydrolysis of lactose and the hydrolysis rate of lactose in milk was determined colorimetrically using the GOD/POD assay. The optimum temperature of recombinant laetase LacLM activity was 37℃ （ 1 h assay） and the optimum pH was 7 for the lactose hydrolysis. The Km and Vmax values for lactose were 13.9 ± 1.05 mM and 14.1 ± 0.31 μmmol glucose released per min per mg protein, respectively. 100 % of lactose in UHT milk was hydrolyzed following separated treatment with 40 mg/L LacLM over 12 h at 10 ℃ , with 5 mg/L LaeLM over18 h at 25 ℃ or with 2.5 mg/L LacLM over10 h at 37 ℃. The results suggest that the recombinant laetase LacLM can hydrolyze lactose of milk at low temperature or room temperature and can be applied to manufacture lactose-free milk or low-lactose milk.

关 键 词：重组乳糖酶LacLM 牛奶 无乳糖奶 乳糖不耐受 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]