Acid Lactase Enzymes for Lactose Hydrolysis During Fermentation
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Solution Overview
Problem
Existing lactases used in dairy product production are ineffective at acidic pH levels, requiring separate steps or high dosages due to activity loss during fermentation, and lack flexibility in process integration.
Innovation Solution
Development of acid lactases with optimal activity below pH 6.7, allowing for flexible addition at any stage of the process, including before or after heat treatment, without the need for additional sterilization steps.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional neutral lactases are used in dairy products, then lactose hydrolysis can be achieved at neutral pH, but the enzyme activity drops significantly at acidic pH levels requiring separate treatment steps or high enzyme dosages
Solution Approach 1:
The patent applies parameter changes by modifying the pH optimum of lactase enzymes from neutral (pH 6-8) to acidic (pH 3-5). This is achieved through protein engineering techniques that alter the enzyme's active site characteristics and stability profile, enabling the enzyme to maintain high activity in acidic environments where conventional lactases fail, thereby eliminating the need for separate treatment steps
2Productivity
If conventional neutral lactases are used to reduce lactose in fermented dairy products, then lactose hydrolysis can be achieved, but high enzyme dosages are required due to activity loss during fermentation
Solution Approach 1:
The patent changes the operational parameters of the lactase enzyme by shifting its pH optimum to acidic ranges (pH 3-5). This parameter change allows the enzyme to maintain stable activity throughout the fermentation process and storage conditions, dramatically improving lactose hydrolysis efficiency and reducing the required enzyme dosage to achieve the same productivity level
3Reliability
If conventional lactases are used in heat treatment processes, then lactose reduction can be achieved, but the enzymes are heat labile requiring additional sterilization steps
Solution Approach 1:
The patent applies parameter changes by enhancing the thermal stability of lactase enzymes through protein engineering. The modified enzymes exhibit increased resistance to heat denaturation, allowing them to withstand pasteurization and sterilization temperatures without losing activity, thereby eliminating the need for separate sterilization steps and simplifying the processing workflow
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables the production of lactose-free or low-lactose dairy products under acidic conditions, reducing process complexity and costs by maintaining enzyme activity throughout fermentation and storage, and allowing for efficient lactose conversion in heat-treated products.
Implementation Method 1
Lactase (beta-galactosidase; EC 3.2.1.23) is the enzyme that performs the hydrolysis step of the milk sugar lactose into monosaccharides
Data Source
AI summary
The present invention relates to new improved peptide or dimeric peptides exhibiting betagalactosidase enzyme activity wherein the peptide has a pH optimum at acidic conditions.