酵母乳糖酶对牛乳乳糖水解作用的研究  

Lactose Hydrolysis of Milks By Kluyveromyces lactis Lactase

作　　者：郭杰炎[1] 毛敏伟[1] 孙玉华[1] 

机构地区：[1]复旦大学微生物学与微生物工程系

出　　处：《食品与发酵工业》1991年第3期19-22,18,共5页Food and Fermentation Industries

摘　　要：采用乳酸克鲁维酵母的乳糖酶(β-乳糖苷酶)对乳糖溶液、喷雾干燥脱脂奶以及全脂奶进行了试验,以确定将乳糖转化成单糖的最适条件。当牛奶中酶浓度为3u/ml时,于40℃反应2小时或4℃反应24小时,约60％的乳糖得以水解。随着乳糖浓度的增高,水解程度也有所提高。当酶浓度为10U/ml时,于40℃反应2小时,90％乳糖得以水解。用自制的乳酸克鲁维酵母的乳糖酶和加拿大lactaid Inc.生产的乳糖酶制剂lactaid水解乳糖无大的差异。Lactase (β-galactosidase) from Kluyveromyces lactis was tested on lactose solution, spray-dried skim milks and whole milks to determine optimum conditions for converting loctose to monosugars. An enzyme concentration of 3 u/ml in milk incubated 2 hours at 40℃ or 24 hours at 4℃, hydrolyzed about 60% of the lactose. And with the increasing of lactase concentration, the extent of hydrolyzation is increased. An enzyme concentration, of 10u/ml in milk incubated 2 hours at 40℃, hydrolyzed 90% of lactose. There was no significant differnce in lactose hydrolysis between the lactis lactase and the Lactaid (produced by Lactaid Inc. in Canada)

关 键 词：乳糖酶 乳糖 水解作用 牛乳 酵母 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]