Open AccessResearch of lactose hydrolysis depending on the type of the enzyme
Author(s) -
Evgeniy Titov,
Н. А. Тихомирова,
Ba D. Nguyen,
М.И. Сложенкина,
N.I. Mosolova
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/548/8/082040
Subject(s) - kluyveromyces lactis , lactase , aspergillus oryzae , lactose , hydrolysis , kluyveromyces , chemistry , enzyme , food science , yeast , lactose intolerance , biochemistry , saccharomyces cerevisiae
In order to produce low-lactose dairy products the process of lactose hydrolysis is studied and optimal process parameters depending on the type of enzyme samples are determined. By the example of two types of enzymatic samples of lactase (β-galactosidase): “Lacta-free” TM “Lactoferm ECO”, obtained from mushrooms Aspergillus oryzae, is produced by Biochem srl. (Italy) and “Maxilact-2000”, obtained from Kluyveromyces lactis yeast, is produced by “DSM Food Specialties” (Netherlands) and the most effective samples has been tested. Optimal parameters for “Lacta-free”: at temperature (40±2)°C, duration of hydrolysis process (5.0±0.5) hours; for “Maxilact-2000”: at temperature (37±2)°C, duration of hydrolysis process (4.0±0.5) hours.