Cold-Active Lactase Enzymes for Rapid Lactose Hydrolysis
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing lactases are not suitable for lactose hydrolysis at low or high temperatures, leading to microbial growth and enzyme inactivation, which complicates the production of lactose-free dairy products, especially in processes like ultra-heat treated milk.
Innovation Solution
Development of beta-galactosidases with improved stability and activity at a broad range of temperatures and pH values, allowing for efficient lactose reduction in dairy products using low enzyme concentrations and short incubation times, even at low temperatures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If existing lactases are used for lactose hydrolysis at low temperatures, then microbial growth is prevented, but enzyme activity drops and prolonged incubation is required
Solution Approach 1:
The patent modifies the enzyme's amino acid sequence to change its physical-chemical properties, specifically improving cold activity and stability. The engineered beta-galactosidase maintains high activity at low temperatures (4-10°C) whereas wild-type enzymes show dramatically reduced activity, thus resolving the contradiction between low temperature operation and productivity.
2Temperature
If existing lactases are used for lactose hydrolysis at high temperatures, then microbial growth is controlled, but enzyme inactivation occurs
Solution Approach 1:
The patent engineers the beta-galactosidase with enhanced thermal stability through amino acid sequence modification. The modified enzyme maintains structural integrity and catalytic activity at elevated temperatures (up to 60-70°C) where wild-type enzymes would denature, thus resolving the contradiction between high temperature processing and enzyme stability.
3Productivity
If high enzyme dosages are used to maintain activity at low temperatures, then lactose hydrolysis efficiency is improved, but production cost increases
Solution Approach 1:
The patent modifies the enzyme's intrinsic properties through amino acid sequence engineering to enhance its catalytic efficiency at low temperatures. The engineered beta-galactosidase achieves high turnover numbers and maintains stability at refrigeration temperatures, allowing effective lactose hydrolysis with much lower enzyme dosages compared to wild-type enzymes, thus resolving the contradiction between productivity and enzyme quantity required.
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 dairy products with high milk quality by maintaining enzyme activity and reducing lactose concentrations to less than 0.2 g/L within a few hours, suitable for various dairy products including fermented items.
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 beta-galactosidase enzyme activity as well as improved methods for reducing the lactose content in compositions in particular at low temperatures.