8 results about "Lactose hydrolysis" patented technology

The invention relates to a novel and multifunctional instant curd formulation. This innovation achieves simultaneous lactose hydrolysis and protein coagulation within seconds of reconstitution. This innovation uniquely defers the acidification reaction until the point of use, producing a stable and shelf-friendly powder that instantaneously forms bioactive curd with therapeutic potential. The curd matrix generated serves as a smart carrier capable of delivering medicines, probiotic bacteria, or enzymes, which become activated and effective in situ due to the controlled biochemical environment created by the curd's specific pH. This invention represents a significant advancement over prior art by combining rapid curd formation with simultaneous generation of bioactive substances and enhanced delivery capabilities. It has broad applicability in food technology, pharmaceutical delivery, with particular utility in patient-friendly formulations suitable for diverse populations. The process and product offer improved convenience, efficacy, and multifunctionality without compromising stability or safety.

This invention discloses a sterile, high-pressure, high-speed rotary process for breaking down goat milk into smaller molecules, belonging to the field of food processing technology. The process includes the following steps: after pretreatment, pasteurization, and homogenization, the goat milk undergoes ultra-high pressure homogenization. A homogenizing valve cutting component passes through the milk at high pressure and high flow rate, breaking down large molecules into smaller molecules. Hydrophobically modified xanthan gum-gellan gum-chitosan composite lactase microcapsules are prepared and added to the small-molecule goat milk at a mass ratio of 4‰-6‰ for enzymatic hydrolysis. The mixture is then filtered to obtain sterile, low-lactose, small-molecule goat milk. Ultra-high pressure homogenization achieves the downsizing of goat milk, improving its digestibility and absorption. The composite microcapsule encapsulation of lactase enables efficient lactose hydrolysis. Hydrophobic modification of xanthan gum enhances the encapsulation efficiency and operational stability of the microcapsules. This invention provides a continuous and sterile process, ensuring adequate aseptic protection. The resulting product combines easy absorption due to its small molecular size with low lactose content, making it suitable for lactose-intolerant individuals and those with weak digestive systems.

The invention relates to the technical field of lactose hydrolysis, in particular to a zero-lactose bovine colostrum lactase enzymolysis method suitable for lactose intolerant people. A zero-lactose bovine coloctrum lactase enzymolysis method suitable for lactose intolerant people comprises the following steps: adding lactase into cow milk, and carrying out hydrolysis reaction on lactose in bovine coloctrum to enable the hydrolysis rate of the lactose in the bovine coloctrum to be 100%, so as to obtain a zero-lactose emulsion; in the hydrolysis reaction process, the reaction temperature is 45-50 DEG C; the reaction time is 0.5 to 5 hours; the invention discloses a zero-lactose bovine colostrum lactase enzymolysis method suitable for lactose intolerant people, which improves the lactose hydrolysis efficiency by optimizing the lactase addition amount and reaction conditions without high-temperature heating, so that the lactose hydrolysis rate in the lactose hydrolysis process can reach 100% within a short time, and the lactose hydrolysis rate can reach 100% within a short period of time. Meanwhile, active ingredients in the bovine coloctrum are reserved to the maximum extent, and the hydrolyzed cow milk initially meets the market requirements of lactose-free dairy products.

The invention relates to a novel and multifunctional instant curd formulation. This innovation achieves simultaneous lactose hydrolysis and protein coagulation within seconds of reconstitution. This innovation uniquely defers the acidification reaction until the point of use, producing a stable and shelf-friendly powder that instantaneously forms bioactive curd with therapeutic potential. The curd matrix generated serves as a smart carrier capable of delivering medicines, probiotic bacteria, or enzymes, which become activated and effective in situ due to the controlled biochemical environment created by the curd's specific pH. This invention represents a significant advancement over prior art by combining rapid curd formation with simultaneous generation of bioactive substances and enhanced delivery capabilities. It has broad applicability in food technology, pharmaceutical delivery, with particular utility in patient-friendly formulations suitable for diverse populations. The process and product offer improved convenience, efficacy, and multifunctionality without compromising stability or safety.

This invention provides a method for preparing low-fat lactose-free milk, belonging to the field of dairy product technology. Based on raw milk, the method involves centrifuging to obtain low-fat milk, adding lactase (produced through aerobic fermentation using Aspergillus oryzae CICC 40228 and Kluyveromyces lactis BNCC 186193 and then immobilizing it) for enzymatic hydrolysis. The milk is then subjected to vacuum degassing, VTIS instantaneous sterilization, and two-stage homogenization to obtain low-fat lactose-free milk. The immobilized lactase prepared by the combined microbial fermentation has high activity and good compatibility, enabling deep lactose hydrolysis without introducing undesirable flavors. Vacuum degassing removes gases and trace amounts of off-flavors from the milk base and prevents oxidative denaturation. VTIS instantaneous sterilization achieves commercial sterility while maximizing the preservation of milk nutrients and natural flavor. Two-stage homogenization optimizes the low-fat milk colloidal dispersion system through the synergistic effect of high-pressure crushing and low-pressure stabilization, solving the problems of fat floating and protein precipitation.

Streptococcus thermophilus is highly adapted to grow on lactose and its main role in milk fermentation is to rapidly convert lactose into lactic acid. Glucose is known to be a poor substrate for growth and only some Streptococcus thermophilus strains are known to be able to ferment galactose. The present invention aims at providing Streptococcus thermophilus strains better adapted to grow and acidify in low lactose solutions such as lactose-hydrolysed milk.

The invention discloses Escherichia coli LNT I-2 and a method for stably generating lactose-N-tetrasaccharide on a large scale by using the Escherichia coli LNT I-2. The preservation number of the Escherichia coli LNT I-2 is CCTCC NO: M 20251742, the Escherichia coli LNT I-2 is classified and named as Escherichia coli LNT I-2, the preservation date is July 31, 2025, the Escherichia coli LNT I-2 can utilize a fermentation culture medium without glycerol or without glycerol as a supplementary material to stably ferment and produce LNT at high yield, lactose hydrolysate can be adopted as an inducer to induce synthesis of a product-lactose-N-tetrasaccharide, and the yield of the LNT is increased. The method meets the requirements of green and efficient synthesis of the LNT, and is beneficial to popularization of industrial large-scale microbial fermentation production of the LNT.

The invention relates to a polynucleotide comprising a lacZ gene (lacZFS) encoding a β-galactosidase characterized by a particular profile regarding its efficiency of hydrolysis of lactose. The invention is also directed to a Streptococcus thermophilus strain comprising a lacZFS allele and bacterial composition thereof, and their use to obtain fermented milk not undergoing post-acidification.