A low-lactose and low-allergenic milk powder based on double-enzyme synergistic hydrolysis and a preparation method thereof
By employing a dual-enzyme synergistic hydrolysis technology that co-immobilizes lactase and protease, combined with a temperature gradient and membrane reactor, the problems of high cost, low efficiency, and poor desensitization effect in traditional dual-enzyme hydrolysis processes have been solved. This technology enables the efficient preparation of low-lactose, low-allergenic milk powder, suitable for people with lactose intolerance and mild milk protein allergy.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-06-05
- Publication Date
- 2026-07-17
AI Technical Summary
In existing technologies, traditional dual-enzyme hydrolysis processes are costly, have poor flavor, low efficiency, poor taste, and poor desensitization effects. They are difficult to balance the hydrolysis efficiency of lactose and milk protein, and the removal of milk protein allergens is incomplete.
A dual-enzyme synergistic hydrolysis method was adopted, in which lactase and protease were co-immobilized on a magnetic chitosan carrier, and directional anchoring and spatial positioning hydrolysis were achieved by combining emulsion interface engineering. The temperature gradient synergistic hydrolysis process was used, and the protease precursor was activated by the supernatant of thermophilic streptococcus fermentation. The bitterness was masked by membrane reactor circulation separation and polyphenol covalent modification.
It significantly reduces enzyme preparation costs, improves hydrolysis efficiency, enhances product taste and flavor, reduces milk protein allergenicity, expands the applicable population, and ensures high product stability.
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Abstract
Citation Information
Patent Citations
Streptococcus thermophilus
CN104877940B