Engineered Lactase Enzymes for High-Temperature Lactose Hydrolysis
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing lactases are not suitable for lactose hydrolysis at high temperatures or low pH values, leading to inefficiencies and microbial growth issues in dairy product production, and are not compatible with ultra-heat treated milk processes.
Innovation Solution
Development of beta-galactosidases with enhanced stability and activity at a broad range of temperatures and pH values, including high temperatures and low pH, allowing for efficient lactose hydrolysis in dairy products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional lactases are used for lactose hydrolysis, then the enzyme works at neutral pH and moderate temperatures, but the enzyme activity drops significantly at low pH and high temperatures, requiring separate treatment steps or high enzyme dosages
Solution Approach 1:
The patent applies parameter changes by modifying the enzyme's operational parameters through protein engineering. Specifically, amino acid substitutions are introduced to shift the pH optimum from neutral (pH 6-8) to acidic conditions (pH 4-6), and to enhance thermal stability. This allows the enzyme to maintain high activity across a broader range of temperatures and pH values, eliminating the need for separate treatment steps or high enzyme dosages.
Solution Approach 2:
The patent implements dynamics by creating an enzyme that can dynamically adapt to different process conditions. The engineered lactase maintains catalytic activity across varying pH and temperature conditions, allowing the same enzyme to be used in diverse dairy processing applications without requiring process adjustment or enzyme replacement.
2Reliability
If prolonged incubation at low temperature is used for lactose hydrolysis, then the enzyme maintains activity, but the process time increases to 10-48 hours
Solution Approach 1:
The patent applies parameter changes by enhancing the enzyme's thermal stability through amino acid substitutions. This allows the enzyme to maintain high activity at elevated temperatures (up to 60-70°C), enabling significantly reduced processing times. The engineered enzyme achieves rapid lactose hydrolysis within minutes to hours at higher temperatures, compared to the 10-48 hours required at low temperatures with conventional enzymes.
3Adaptability or versatility
If high enzyme dosages are used to compensate for low activity at low pH, then the enzyme can function in fermented products, but the cost and complexity increase
Solution Approach 1:
The patent applies parameter changes by fundamentally altering the enzyme's pH optimum from neutral to acidic conditions through protein engineering. The amino acid substitutions confer stability and activity at pH 4-6, allowing the enzyme to function effectively in fermented dairy products without requiring high dosages. This reduces both material costs and process complexity.
4Adaptability or versatility
If conventional lactases are used in UHT milk processes, then the enzyme is added prior to ultra-heat treatment, but the enzyme is inactivated by the high temperature
Solution Approach 1:
The patent applies parameter changes by enhancing the enzyme's thermal stability through amino acid substitutions. The engineered lactase can withstand ultra-heat treatment temperatures (130-150°C) without inactivation, allowing it to be added prior to UHT processing. The enzyme remains active after treatment and continues to hydrolyze lactose in the pasteurized or UHT-treated milk products.
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 with improved efficiency, reduced microbial growth, and compatibility with ultra-heat treated milk processes.
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
Figure 1
Figure 2
Figure 3
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 optionally at elevated temperatures.