20 results about "Lactose hydrolysis" patented technology

The invention discloses efficient expression of an aspergillus oryzae beta-galactosidase mutant and application of the aspergillus oryzae beta-galactosidase mutant in dairy products. The invention belongs to the technical field of enzyme engineering and the technical field of dairy product processing, and particularly relates to efficient expression of an aspergillus oryzae beta-galactosidase mutant and application of the aspergillus oryzae beta-galactosidase mutant in dairy products. The mutant protein disclosed by the invention can be as follows: A1) a protein with an amino acid sequence of SEQ ID No.2; a2) a fusion protein which is obtained by connecting a label to the N end and / or the C end of A1) and has the same function. The mutant protein is subjected to high-density fermentation in a 5L fermentation tank, the enzyme activity of fermentation liquor can reach 4628U / mL, and the recovery rate of mutant enzyme is increased by 1.7 times. Compared with a wild type, the mutant has the advantages that the optimum pH is increased from 4.5 to 5.5, the optimum temperature is reduced from 60 DEG C to 50 DEG C, the lactose hydrolysis efficiency is improved by 11%, and the mutant is more suitable for a production process of low / zero lactose dairy products.

The application discloses efficient expression of Aspergillus oryzae beta-galactoside enzyme mutant and application thereof in dairy products, and belongs to the technical fields of enzyme engineering and dairy product processing, and particularly relates to efficient expression of Aspergillus oryzae beta-galactoside enzyme mutant and application thereof in dairy products.The mutant protein can be as follows: A1) a protein with an amino acid sequence of SEQ ID No.2; A2) a fusion protein with the same function obtained by connecting a label to the N terminal and / or C terminal of A1).The mutant protein is subjected to high-density fermentation in a 5L fermentation tank, and the enzyme activity of the fermentation liquor can reach 4628U / mL, and the recovery rate of the mutant enzyme is increased by 1.7 times.Compared with the wild type, the optimal pH of the mutant is increased from 4.5 to 5.5, the optimal temperature is decreased from 60 DEG C to 50 DEG C, the lactose hydrolysis efficiency is increased by 11%, and the mutant is more suitable for the production process of low / zero lactose dairy products.

The invention discloses a multistage nano reaction system for preparing 0-sugar dairy products and a preparation method of the multistage nano reaction system, lactose hydrolase, glucose oxidase and galactose oxidase are fixed on silicon dioxide nano particles through a nano reaction system technology, and an efficient enzyme-nano particle compound is formed. Through a multi-stage enzyme coupling reaction, efficient decomposition of lactose, galactose and glucose is realized, and finally the zero-sugar dairy product is prepared. Wherein the lactose hydrolase firstly decomposes lactose in the dairy product into galactose and glucose; then, glucose oxidase and galactose oxidase act on glucose and galactose respectively to further oxidize and decompose the glucose and the galactose; the process not only removes the sugar in the dairy product, but also increases the nutritional value and taste of the dairy product. The low-sugar and sugar-free milk product not only can meet the requirements of the market on low-sugar and sugar-free milk products, but also can provide healthy choices for diabetics and lactose intolerant people, and promotes the milk product industry to develop towards the low-sugar and healthy direction.

The invention relates to a sunflower seed protein-containing dairy product for relieving mood as well as a preparation method and application thereof. The dairy product is prepared from the following raw materials: sunflower seed protein powder, sunflower seed sauce, milk and lactase. The dairy product contains sunflower seed protein and milk protein at the same time, is supplemented with sunflower seed sauce and lactase, and is rich in nutrition. Wherein the sunflower seed protein, the sunflower seed sauce and the milk protein are matched with one another, an excellent synergistic promotion effect is achieved in the aspect of relieving emotion pressure, meanwhile, the sunflower seed protein and casein and whey protein in milk can synergistically emulsify grease components in the sunflower seed sauce, the floating oil phenomenon in a dairy product is reduced, and the stability of the product is improved; and the sunflower seed sauce and the milk can cover astringent taste generated by sunflower seed protein, and grease in the sunflower seed sauce can lubricate the oral cavity, so that the taste and the preference degree of the product are comprehensively improved. Wherein the lactase can hydrolyze lactose in the milk into monosaccharide, so that the taste and the preference degree of the product are further improved.

The invention relates to a polynucleotide comprising a lacZ gene (lacZFS) encoding a β-galactosidase characterized by a particular profile with respect to its lactose hydrolysis efficiency. The invention also relates to a strain of Streptococcus thermophilus comprising a lacZFS allele and a bacterial composition thereof, and its use for obtaining fermented milk that does not undergo subsequent acidification.

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.

The invention relates to the technical field of food, and provides a rare sugar composition and a preparation method thereof, and the rare sugar composition comprises tagatose and psicose in a mass ratio of (40-98): (2-10). The preparation method comprises the following steps: by taking lactose hydrolysate as a raw material, adding calcium hydroxide into the lactose hydrolysate for reaction, wherein the reaction product comprises the rare sugar composition. According to the rare sugar composition, the rare sugar is high in purity and clean and pure in flavor, the sweetness and taste of the rare sugar are close to those of cane sugar, the rare sugar composition can serve as a substitute of cane sugar, according to the preparation method of the rare sugar composition, lactose serves as a raw material and is isomerized into tagatose and psicose, the conversion rates of the tagatose and the psicose can reach 40% and 4% respectively, reaction conditions are mild, the preparation process is simple and controllable, and the preparation cost is low. And the production process has flexibility, rare sugar mixtures with different components and different specifications can be obtained by combining separation and purification process adjustment, different production processes can be selected according to actual requirements of products, and the method has a good industrial application prospect.

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.

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 the technical field of fermentation strains, in particular to streptococcus thermophilus and application thereof. The novel streptococcus thermophilus capable of producing high-activity lactase is separated from yak yoghourt, the lactase activity of the streptococcus thermophilus can reach 150 U / mL or above, and lactose can be hydrolyzed into glucose and galactose with higher sweetness; the fermented milk prepared by utilizing the streptococcus thermophilus can realize no addition of a sweetening agent and cane sugar, so that the requirement of consumers on ideal sweetness of the fermented milk can be met, and the requirement on pure natural foods can also be met. Meanwhile, the invention provides the freeze-dried bacterial powder which comprises the streptococcus thermophilus and the cryoprotectant, by controlling the raw material selection and proportion of the cryoprotectant, the survival rate of the streptococcus thermophilus in the prepared freeze-dried bacterial powder can reach 94% or above, the viable count of the bacterial powder reaches 5.0 * 10 < 11 > cfu / mL or above, the use value of the strain is greatly improved, and the application prospect is broad. And an application foundation is laid for industrial application.

The invention relates to the technical field of dairy product quality detection, in particular to a method for rapidly detecting microorganism ATP (adenosine triphosphate) based on feeding milk products, which comprises the following steps: collecting volume readings based on feeding milk samples, screening and distributing numbers, reading lactose components, marking and classifying, and matching lactase addition amount with reaction set values. Introducing a luminous enzyme solution, setting a heating control point, and recording fluorescence change to generate a reaction intensity classification result. According to the method, through continuous operation links such as dairy product detection, distribution, recognition, action, setting and response, accurate control of sample volume, lactose components, reaction temperature and enzyme reaction time is realized, and dynamic monitoring and accurate classification of lactose hydrolysis and ATP reaction processes are ensured in combination with fluorescence signal intensity change section division and reaction information recording; the judgment efficiency and classification accuracy of lactose existence and metabolic reaction activity are effectively improved, and the precise detection requirements of special dairy products for infants on quality stability and nutritional ingredient controllability are met.

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.

To provide sweetened dairy products that have fewer calories than sucrose- and fructose-sweetened products, but which have a taste profile similar to what consumers desire in such products.SOLUTION: There are provided dairy compositions comprising lactose hydrolysis products such as preferably glucose and galactose optionally further in combination with unhydrolysed lactose, and glucosylated natural steviol glycosides. Furthermore, there is also provided the use of glucosylated natural steviol glycosides to enhance the sweetness of a dairy product composition, wherein the dairy composition comprises lactose hydrolysis products. There is also provided a method of modifying the flavor of a dairy composition treated with lactase by introducing a glucosylated natural steviol glycoside.SELECTED DRAWING: None

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.

The invention relates to the technical field of food production and processing, in particular to a complex microbial inoculant with a low lactulose utilization rate and application of the complex microbial inoculant in preparation of yoghurt, the complex microbial inoculant comprises Streptococcus thermophilus 217-228 and Lactobacillus plantarum 217-229, the lactose content in the yoghurt is reduced, the lactose hydrolysis rate can reach 69.08%, the lactulose content is kept at a high level, and the complex microbial inoculant has the advantages that the lactulose utilization rate is high, and the lactulose utilization rate is high. And the yoghurt is suitable for people with lactose intolerance, retains the nutritional value of the yoghurt, and has a wide application prospect.

FIELD: food industry.SUBSTANCE: invention relates to biotechnological methods for processing dairy products and concerns methods for the enzymatic hydrolysis of lactose using immobilized enzyme systems. The invention is a biocatalytic plate for removing lactose, designed to remove lactose from dairy products by hydrolysis with β-galactosidase. The biocatalytic plate is a polyelectrolyte microcapsule obtained by the method of alternate adsorption of oppositely charged polyelectrolytes with β-galactosidase and fixed on a glass surface.EFFECT: stable, safe and reusable plate for lactose hydrolysis.3 cl, 10 dwg, 1 tbl