PREPARATION OF AGGLOMERATED LACTASE ENZYME AND ITS APPLICATION IN FLAVOURED MILK
| dc.contributor.advisor | SHILPASHREE B.G. | |
| dc.contributor.author | NAVEENA | |
| dc.date.accessioned | 2023-12-29T12:20:39Z | |
| dc.date.available | 2023-12-29T12:20:39Z | |
| dc.date.issued | 2022 | |
| dc.description.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. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810204951 | |
| dc.language.iso | English | |
| dc.pages | 161 | |
| dc.publisher | KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401 | |
| dc.sub | Dairy Chemistry | |
| dc.theme | Dairy Chemistry | |
| dc.these.type | M.Tech. | |
| dc.title | PREPARATION OF AGGLOMERATED LACTASE ENZYME AND ITS APPLICATION IN FLAVOURED MILK | |
| dc.type | Thesis |