Hydrolysis of Lactose in Milk: Current Status and Future Products

Schulz, Patrick; Rizvi, Syed S.H.

doi:10.1080/87559129.2021.1983590

Cited by 10 publications

(3 citation statements)

References 88 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The immobilised enzyme was used for ten successive hydrolysis cycles, making the process highly economical with higher performance than using the free enzyme [115]. Several other studies have shown that immobilised enzymes can be used to hydrolyse lactose to produce a broad range of lactose-free dairy-based foods for infants [116,117].…”

Section: Hydrolysed Infant Formulamentioning

confidence: 99%

The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress

Alzahrani,

Akanbi,

Scarlett

et al. 2024

Processes

View full text Add to dashboard Cite

The use of edible oils and fats in dairy products is becoming increasingly important in the food industry because of their complementary functional properties. Most of these products are produced using food-grade enzymes as processing aids because processes involving enzymes are considered mild and environmentally friendly for regulatory purposes. The poor stability and recovery of enzymes in their native state limit their performance, and to enhance their activity, stability, and reusability, enzymes are often immobilised—a process that involves attaching them to a solid support. Additionally, immobilisation enables enzymes to selectively target specific substrates or products, making them highly efficient. These features have led to the increased use of immobilised enzymes in dairy and lipid processing and enzymes have been used to produce a broad range of products such as whey protein concentrates and isolates, peptide–lipid conjugates, lipid concentrates, structured lipids, and human milk fat substitutes. Therefore, this article reviews the current progress on different enzyme preparations and their use in lipid and dairy processing. It also summarises opportunities in enzyme-catalysed valorisation of dairy and lipid waste streams with the ultimate goals of sustainable food production and reductions in waste.

show abstract

Section: Hydrolysed Infant Formulamentioning

confidence: 99%

The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress

Alzahrani,

Akanbi,

Scarlett

et al. 2024

Processes

View full text Add to dashboard Cite

show abstract

“…5). The products are highly dependent on the catalyst type, reaction temperature (110-150°C), and pressure of hydrogen (20-70 bars) [76]. The primary product is lactitol with a yield of over 90%, besides 1.7-1.9% lactulitol.…”

Section: Preparationmentioning

confidence: 99%

Lactose Derivatives: Properties, Preparation and Their Applications in Food and Pharmaceutical Industries

2021

View full text Add to dashboard Cite

Lactose is a unique disaccharide that exists in mammal's milk, being synthesized from galactose and glucose in the mammary gland. It presents in three anomeric forms: monohydrate α-lactose, anhydrous β-lactose, and amorphous lactose. Lactoseis used as a source for many lactose derivatives like lactulose, lactitol, galacto-oligosacchrides and lactobionic acid. Lactose derivatives can be obtained through different processes including isomerization, oxidation,electrochemical and biotechnological (biocatalytic-microbial and enzymatic) processes. Lactose derivatives can be applied in a wide range of dairy, non-dairy as a stabilizer, gelling agent, antioxidant, aging inhibitor and emulsifier. Pharmaceuticals applications for many health disorders such as hepatic encephalopathy, constipation, diabetes, hepatic malignancy and obesity have been reported. In this review, we will focus on lactose derivatives, their properties, method of preparation and applications in the food and pharmaceutical industries.

show abstract

“…[EC 3.2.1.23] catalyzes the transgalactosylation and hydrolysis of β-D-galactopyranoside substrates. 1 The enzyme is found mainly in plants, animals, and microorganisms. 2 In humans, it is abundant in the gut where it hydrolyzes the main carbohydrate in milk, lactose, into galactose and glucose which are then absorbed across the intestinal epithelium 3 .…”

Section: Introduction β-Galactosidasementioning

confidence: 99%

Immobilization of Lactobacillus acidophilus β-galactosidase on chitosan obtained from the shells of the African giant snail, Achatina achatina

2024

TJNPR

View full text Add to dashboard Cite

Most GOS are classified as prebiotic food (since they are nondigestible) or Bifidus growth factor as they can stimulate the establishment of human colonic Bifidobacteria species. In addition, GOS, by suppressing the expression of bacterial quorum-sensing (QS) genes, could prevent the growth and production of biofilms by some possible harmful enteric bacteria. [10][11][12][13] Industrial β-galactosidases are usually sourced from microorganisms, especially fungi, bacteria, and yeasts. 8,9,14 Although many bacteria produce β-galactosidases, major β-galactosidase production has majorly focused on the use of some Lactobacillus species of the Lactic acid bacteria (LBA) with the "Generally Regarded As Safe (GRAS)" status. 15,16 LBA is naturally found in any environment rich in carbohydrates, such as decomposing plant materials, fermented foods, and in the feces of individuals on high milk, lactose, or dextrin diets. 17 Lactobacillus acidophilus ('acid-loving milk-bacillus') is a homofermentative species of Lactobacillus that grows at pH below 5.0 in the lumen of the gut, especially the lower end of the small intestine where it metabolizes any residual lactose, thus encouraging lactose digestion in individuals with low galactosidase activity. 15 Good thermostability and cost are major factors to consider in the industrial application of enzymes. 18 At higher temperatures, thermostable enzymes have increased activity, substrates maintain higher solubility and microbial fouling could be considerably reduced. 9 High cost is a critical issue in the industrial use of immobilized enzymes in relation to enzyme reusability and the regenerability of immobilization supports. This issue has been sufficiently addressed by the overwhelming choice of biopolymeric immobilization supports like some proteins and carbohydrates, but more especially the polysaccharides, chitin, and chitosan. [19][20][21] Chitin is one of the most abundant natural polymers. It can be easily obtained at a relatively low

show abstract

Hydrolysis of Lactose in Milk: Current Status and Future Products

Cited by 10 publications

References 88 publications

The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress

The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress

Lactose Derivatives: Properties, Preparation and Their Applications in Food and Pharmaceutical Industries

Immobilization of Lactobacillus acidophilus β-galactosidase on chitosan obtained from the shells of the African giant snail, Achatina achatina

Contact Info

Product

Resources

About