Creation of Low-Lactose Milk Serum using Bacterial β-Galactosidase
https://doi.org/10.36107/hfb.2019.i4.s282
Abstract
Today, there is a problem of processing waste of the dairy industry, in particular whey. Whey is a valuable protein-containing product, but no more than 30% of the volume of its generation in Russia goes into processing. This article presents the results of research on enzymatic processing of whey aimed at obtaining low-lactose dairy semi-finished product. The enzyme of bacterial nature - β-galactosidase with a standard activity of 5500 BLU/g was used in the research. The influence of pH in the range from 5.5 to 6.5, temperature in the range from 40 to 45 °C, amount of β-galactosidase introduced (0.01-0.07% of serum mass) and the duration of the process (from 3 to 24 hours) on the efficiency of whey hydrolysis was studied. It was found that at pH = 6.0; temperature of 40 °C and the duration of hydrolysis of 3 hours the dosage of β-galactosidase amounting to 0.05% provides optimal residual amount of lactose in serum equal to 0.6%. The maximum reduction of lactose in serum (the mass fraction of lactose was 0.1%) was also achieved at the following parameters: pH = 6.0; temperature 40 °C, duration 24 hours, the amount of enzyme 0.07%. But the hydrolysis at these parameters was considered irrational and economically inappropriate. Thus, optimal parameters for milk whey processing using bacterial β-galactosidase were determined. A low-lactose dairy semi-finished product was obtained, which is a promising raw material for functional and specialized food products intended for people suffering lactose intolerance.
About the Authors
Yu. V. Krasnova
Interregional public organization «Institute of Engineering Physics»
Russian Federation
Russian Federation
Yuliya V. Krasnova
1a, Bolshoy Udarniy pereulok, Serpukhov, 142210, Russian Federation
S. N. Butova
Moscow State University of Food Production
Russian Federation
Russian Federation
Svetlana N. Butova
11 Volokolamskoe highway, Moscow, 125080, Russian Federation
E. R. Volnova
Moscow State University of Food Production
Russian Federation
Russian Federation
Ekaterina R. Volnova
11 Volokolamskoe highway, Moscow, 125080, Russian Federation
Ju. V. Nikolaeva
Moscow State University of Food Production
Russian Federation
Russian Federation
Julia V. Nikolaeva
11 Volokolamskoe highway, Moscow, 125080, Russian Federation
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Review
For citations:
Krasnova Yu.V., Butova S.N., Volnova E.R., Nikolaeva J.V. Creation of Low-Lactose Milk Serum using Bacterial β-Galactosidase. Health, Food & Biotechnology. 2019;1(4):105-113. (In Russ.) https://doi.org/10.36107/hfb.2019.i4.s282
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