Beta‐galactosidase technology: A solution to the lactose problem
| Autor: | Triveni Piasad Shukla, Leopold E. Wierzbicki |
|---|---|
| Rok vydání: | 1975 |
| Předmět: |
biology
Food industry business.industry medicine.medical_treatment Disaccharide food and beverages Lactase Industrial and Manufacturing Engineering chemistry.chemical_compound chemistry Galactose medicine biology.protein Beta-galactosidase Food science Lactose Sugar business Condensed milk Food Science |
| Zdroj: | C R C Critical Reviews in Food Technology. 5:325-356 |
| ISSN: | 0007-9006 |
| DOI: | 10.1080/10408397509527178 |
| Popis: | Lactose, a disaccharide more commonly known as milk sugar, is and has been a major problem for the dairy and food industry. First, the majority of human adults are incapable of digesting it owing to the deficiency of the hydrolytic enzyme beta‐galactosidase and thus it is a health and nutritional problem; second, it is the main reason for the sandy texture of frozen food items and crystallization related problems in the manufacture of condensed milk; and third it is a major contributor to the overall “biological‐oxygen‐demand” load of dairy waste. Lactase or, more correctly, beta‐galactosidase, is the enzyme that specifically hydrolyzes lactose into glucose and galactose. This enzyme, when immobilized (fixed by physical and chemical forces) on solid supports can be used on a semi‐continuous or continuous basis in bioreactors for (a) large‐scale reduction of lactose content of milk and other dairy products, and (b) production of sweetener concentrates and food syrups. The latter process may employ another ... |
| Databáze: | OpenAIRE |
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