PREPARATION OF AGGLOMERATED LACTASE ENZYME AND ITS APPLICATION IN FLAVOURED MILK
Loading...
Date
2022
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401
Abstract
Lactose, a disaccharide is made up of condensation of glucose and galactose linked
together by β 1-4 glycosidic bond. Lactose intolerant people cannot digest lactose properly
due to absence of intestinal β-D- galactosidase enzyme, which leads to difficulty in
digesting milk and milk products. Lactose concentration in milk can be reduced to
acceptable value (0.1 %) by using β-D- galactosidase that catalyses the breakdown of
lactose into glucose and galactose. Current investigation on the applicability of
agglomeration of β-D- galactosidase for the hydrolysis of lactose and to assess the
feasibility of low lactose milk for the preparation of flavoured milk. Immobilized β-Dgalactosidase
microencapsulated beads (2 %) were added into fresh milk for lactose
hydrolysis at 37 0C / 3 hrs & selected on the basis of enzyme activity (9 μmol/min) and
degree of hydrolysis (81.5 %). Optimized coating materials (2 %) were selected for the
preparation of agglomerated lactase enzyme. C.A had more enzymatic activity (11.30
μmol/min), Bulk density - C.A 1.2 g/cm3, 96 % solubility when compared with other
coating material. Since all the agglomerated lactase powder produced from (C.A,S.A, M.D)
were used for the optimization of the reduced lactose flavoured milk and further studied
for physico chemical, microbiological, and sensory attributes. The overall acceptability of
M.D was more compare to S.A, C.A and microbial parameters for M.D was nil and safe
for consumption. Finally, C.A has been proven for agglomerated lactase enzyme. However,
M.D showed better overall acceptability in flavoured milk this could be due to three blends
used for preparation of flavoured milk.