Preparation of low lactose milk with high hydrolysis rate and analysis of sugar

Authors

WU Taoying, College of Chemistry and Biology Engineering, Changsha University of Science and Technology, Changsha, Hunan 410076, China; College of Food and Chemistry Engineering, Shaoyang University, Shaoyang, Hunan 422000, China
CHENG Yunhui, College of Chemistry and Biology Engineering, Changsha University of Science and Technology, Changsha, Hunan 410076, China
ZHAO Liangzhong, College of Food and Chemistry Engineering, Shaoyang University, Shaoyang, Hunan 422000, China
OUYANG Lin, Department of General Surgery, Second Affiliated Hospital of Shaoyang University, Shaoyang, Hunan 422000, China
XU Zhou, College of Chemistry and Biology Engineering, Changsha University of Science and Technology, Changsha, Hunan 410076, China

Abstract

To determine the optimum conditions for the production of low lactose milk by enzyme method, the hydrolysis process of low lactose milk was optimized by the response surface method, with the hydrolysis rate of lactose as an index. The results were as follows: the ratio of enzyme to substrate (\[E\]/\[S\]) was 1.50‰, and the hydrolysis was undertaken at 38.15 ℃ for 3.0 h. Under these conditions, the lactose hydrolysis rate of low lactose milk was 92.67%. Moreover,14.02% of the oligosaccharides were detected by HPLC detection, which showed β-galactosidase could hydrolysis lactose and turn glycosidic.

Publication Date

2-28-2018

First Page

195

Last Page

199,212

DOI

10.13652/j.issn.1003-5788.2018.02.041

Recommended Citation

Taoying, WU; Yunhui, CHENG; Liangzhong, ZHAO; Lin, OUYANG; and Zhou, XU (2018) "Preparation of low lactose milk with high hydrolysis rate and analysis of sugar," Food and Machinery: Vol. 34: Iss. 2, Article 41.
DOI: 10.13652/j.issn.1003-5788.2018.02.041
Available at: https://www.ifoodmm.cn/journal/vol34/iss2/41

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