publication . Article . 2014

Research and determination of process parameters of milk lactose hydrolysis

Open Access Russian
  • Published: 04 Feb 2014 Journal: Eastern-European Journal of Enterprise Technologies (issn: 1729-4061, eissn: 1729-3774, Copyright policy)
  • Publisher: PRIVAT COMPANY "TECHNOLOGY CENTER"
Abstract
The researches of enzymatic milk lactose hydrolysis by using the β - galactosidase enzyme are given in the paper. For carrying out a lactose hydrolysis, two β-galactosidase enzyme preparations GODO-YNL2 and Neolactase are offered. For setting lactose hydrolysis parameters, the influence of a pH medium, temperature, enzyme preparation doses, the duration of hydrolyzing the milk lactose affected by the β- galactosidase enzyme preparations, was studied. In terms of effectiveness, adaptability and efficiency for the lactose hydrolysis, the GODO-YNL2 enzyme preparation was chosen.It was found that depending on the degree of lactose hydrolysis the milk sweetness incre...
Persistent Identifiers
Subjects
Medical Subject Headings: food and beveragesfluids and secretions
free text keywords: lactose intolerance; β- galactosidase; enzyme preparation; degree of lactose hydrolysis; hydrolyzed milk, УДК 637.142.2, интолерантность к лактозе; β-галактозидаза; ферментный препарат; степень гидролиза лактозы; гидролизованное молоко, інтолерантність до лактози; β-галактозидаза; ферментний препарат; ступінь гідролізу лактози; гідролізоване молоко, Lactose intolerance, medicine.disease, medicine, Lactose, chemistry.chemical_compound, chemistry, Condensed milk, Organoleptic, Sweetness, Food science, Hydrolysis, Enzyme, chemistry.chemical_classification, Pasteurization, law.invention, law

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