REGULARITIES OF LACTOSE HYDROLYSIS IN DAIRY RAW MATERIALS

Authors

  • Iryna Romanchuk Інститут продовольчих ресурсів Національної академії аграрних наук України, м. Київ, Україна https://orcid.org/0000-0002-3988-0717
  • Antonina Minorova Інститут продовольчих ресурсів Національної академії аграрних наук України, м. Київ, Україна https://orcid.org/0000-0002-7557-1444
  • Tetiana Rudakova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine https://orcid.org/0000-0002-7017-735X
  • Lyudmila Moiseeva Інститут продовольчих ресурсів Національної академії аграрних наук України, м. Київ, Україна https://orcid.org/0000-0001-8845-1487

DOI:

https://doi.org/10.31073/foodresources2020-14-17

Keywords:

інтолерантність до лактози, кисломолочні низьколактозні продукти, ферментативний гідроліз, препарат β-галактозидази, глюкоза, галактоза

Abstract

The problem of lactase deficiency is relevant for people of different ages and can reduce the consumption of dairy products. Reduction of lactose content is achieved in various ways, among which the most common is the use of enzyme preparations. The article presents the results of experimental studies on the patterns of enzymatic hydrolysis of lactose in different types of carbohydrate raw materials by enzyme preparations of fungal and yeast origin. The parameters of hydrolysis of lactose in milk and whey, which allow to choose the rational conditions for technological operations depending on the organization of technological processes in production. The development of technologies for low-lactose fermented milk products will expand the range of dairy products for people intolerant to lactose. Reducing the lactose content of demineralized whey will expand the possibility of its use in other foods. The need to control the conditions of technological operations to ensure effective hydrolysis of lactose and the activity of enzyme preparations is experimentally substantiated. Liquid chromatography was used to quantify the content of lactose, glucose and galactose in different types of raw materials - skim milk, sour and curd whey under different conditions of enzymatic hydrolysis of lactose by enzymatic preparations of fungal and yeast origin. The presence of nonspecific proteolytic activity was revealed, which leads to an increase in the content of non-protein nitrogenous substances and deterioration of organoleptic properties of serum hydrolyzed by the enzyme preparation of lactase of fungal origin. Reducing the lactose content and enriching the composition of fermented milk products with whey proteins increase their biological value.

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References

https://doi.org/10.31073/foodresources2020-14-17

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Published

2020-06-25

How to Cite

Romanchuk, I., Minorova, A., Rudakova, T., & Moiseeva, L. (2020). REGULARITIES OF LACTOSE HYDROLYSIS IN DAIRY RAW MATERIALS. FOOD RESOURCES, 8(14), 165–174. https://doi.org/10.31073/foodresources2020-14-17

Issue

Vol. 8 No. 14 (2020): Food Resources

Section

Технічні науки

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