Effect of Temperature, pH and Amount of Enzyme Used in the Lactose Hydrolysis of Milk  

作　　者：Liliana Popescu Viorica Bulgaru Rodica Siminiuc Liliana Popescu;Viorica Bulgaru;Rodica Siminiuc(Department of Food Technology, Faculty of Food Science, Technical University of Moldova, Chişinău, Republic of Moldova;Department of Food and Nutrition, Faculty of Food Science, Technical University of Moldova, Chişinău, Republic of Moldova)

机构地区：[1]Department of Food Technology, Faculty of Food Science, Technical University of Moldova, Chişinău, Republic of Moldova [2]Department of Food and Nutrition, Faculty of Food Science, Technical University of Moldova, Chişinău, Republic of Moldova

出　　处：《Food and Nutrition Sciences》2021年第12期1243-1254,共12页食品与营养科学（英文）

摘　　要：Lactose intolerance is becoming a health state that requires the restriction of dairy products in the diet of people suffering from this condition. But milk and dairy products, due to a well-balanced composition in the main macro and micronutrients, cannot be missing from the diet of the consumer of any age. For these reasons, in recent years, in the milk processing industry, the production of low-lactose or lactose-free dairy products is explored. To reduce the lactose content of dairy raw materials, various industrial and biotechnological methods were used: enzymatic hydrolysis of lactose, baromembranous methods, bioconversion of lactose by lactic bacteria and others. The most widely used lactase enzymes in the industry are mesophilic enzymes from filamentous fungi <span>(<i>Aspergillus</i> <i>spp</i>.)</span> and yeasts <span>(<i>Kluyveromyces</i> <i>spp</i>.). </span>Therefore, the aim of this study was to evaluate the effect of the commercial enzyme <i>β</i>-galactosidase on the hydrolysis of cow’s milk at different enzyme <span>con</span><span>centrations, temperatures and pH. Two commercial enzymes <i>β</i>-galactosi</span><span>dase</span> obtain<span>ed from <i>Bacillus</i><span> <i>licheniformis</i></span> and <i>β</i>-galactosidase obtained from <i>Kluyve</i></span><i>romyces</i><span> <i>lactis</i></span>, were used in this study, according to information provided by the manufacturer. The thermal stability of lactose, the effect of milk pH, the effect of temperature, duration of hydrolysis and the amount of enzymes on the lactose hydrolysis degree and the sweetness degree of milk were determined. Research has identified the optimal parameters for obtaining a high degree of lactose hydrolysis in the use of these enzymes. Therefore, to ensure a high lactose hydrolysis degree (over 80%), the following lactose hydrolysis regimens were identified: temperature 4&degC - 6<span style="white-space:normal;">&deg</span>C, 0.3% <i>Bacillus</i><span> <i>licheniformis</i></span> enzymes, duration 4 hours;tempeLactose intolerance is becoming a health state that requires the restriction of dairy products in the diet of people suffering from this condition. But milk and dairy products, due to a well-balanced composition in the main macro and micronutrients, cannot be missing from the diet of the consumer of any age. For these reasons, in recent years, in the milk processing industry, the production of low-lactose or lactose-free dairy products is explored. To reduce the lactose content of dairy raw materials, various industrial and biotechnological methods were used: enzymatic hydrolysis of lactose, baromembranous methods, bioconversion of lactose by lactic bacteria and others. The most widely used lactase enzymes in the industry are mesophilic enzymes from filamentous fungi <span>(<i>Aspergillus</i> <i>spp</i>.)</span> and yeasts <span>(<i>Kluyveromyces</i> <i>spp</i>.). </span>Therefore, the aim of this study was to evaluate the effect of the commercial enzyme <i>β</i>-galactosidase on the hydrolysis of cow’s milk at different enzyme <span>con</span><span>centrations, temperatures and pH. Two commercial enzymes <i>β</i>-galactosi</span><span>dase</span> obtain<span>ed from <i>Bacillus</i><span> <i>licheniformis</i></span> and <i>β</i>-galactosidase obtained from <i>Kluyve</i></span><i>romyces</i><span> <i>lactis</i></span>, were used in this study, according to information provided by the manufacturer. The thermal stability of lactose, the effect of milk pH, the effect of temperature, duration of hydrolysis and the amount of enzymes on the lactose hydrolysis degree and the sweetness degree of milk were determined. Research has identified the optimal parameters for obtaining a high degree of lactose hydrolysis in the use of these enzymes. Therefore, to ensure a high lactose hydrolysis degree (over 80%), the following lactose hydrolysis regimens were identified: temperature 4&degC - 6<span style="white-space:normal;">&deg</span>C, 0.3% <i>Bacillus</i><span> <i>licheniformis</i></span> enzymes, duration 4 hours;tempe

关 键 词：Lactose Intolerance β-Galactosidase Hydrolysis Thermal Stability 

分 类 号：O62[理学—有机化学]