冰淇淋生产用重组软化乳清浓缩物中乳糖的酶水解

IF 0.7 Q4 FOOD SCIENCE & TECHNOLOGY
T. Osmak, S. Mleko, O. Bass, A. Mykhalevych, U. Kuzmyk
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引用次数: 6

摘要

介绍证明了在冰淇淋中使用重组软化甜乳清发酵浓缩物作为乳清蛋白和单糖来源的可行性。材料和方法。研究了干物质含量为10~40%的重组发酵和未发酵软化甜乳清浓缩物的理化参数。乳糖含量通过水活度分析仪上的水活度加速比色法测定。结果和讨论。干物质含量为10%至40%的重组软化甜乳清浓缩物中乳糖的合理酶水解方案是温度为40–43°C,pH为6.1–6.6,液体酶制剂GODO-YNL2的推荐剂量,从乳酸克鲁维酵母获得,对于乳糖含量为7.5–30.0%的浓缩物,范围为0.1至0.4%。在这些条件下酶水解4±2小时的持续时间确保乳糖水解度不低于70%。为了在一定量的酶制剂的同时提高乳糖水解度,单菌株冻干益生菌培养物«L。嗜酸乳杆菌LYO50DCU-S»。在培养的前4小时内,乳清浓缩物样品的活性酸度达到不低于pH=5.7-5.9的值。在特定的酸度下,酶制剂GODO-YNL2显示出足够的活性。乳糖水解产物的存在在一定程度上刺激嗜酸乳杆菌的发育。由于酶和发酵剂培养制剂的联合水解作用持续6-8小时,乳糖水解度可以达到80-85%。进一步研究的前景是开发基于重组发酵乳清水解浓缩物的科学合理的冰淇淋配方。富含乳清蛋白和嗜酸乳杆菌益生菌培养的冰淇淋中蔗糖和乳糖的双糖含量也较低。结论。已证明,通过将酶制剂GODO-YNL2和基于嗜酸乳杆菌的发酵剂的特异性作用相结合,可以将重组软化乳清浓缩物中的乳糖酶解效率提高到80–85%。酶解产物作为冰淇淋中的一种多功能成分,具有一定的技术价值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production
Introduction. The feasibility of using fermented concentrates of reсonstitutd demineralized sweet whey as a source of whey proteins and monosaccharides in ice cream was proved. Materials and methods. Physicochemical parameters of reconstituted fermented and unfermented concentrates of demineralized sweet whey with dry matter content from 10 to 40% were studied. The lactose content was determined by the accelerated colorimetric method, water activity – on the water activity analyzer. Results and discussion. Rational regimes of enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized sweet whey with dry matter content from 10 to 40% are temperature of 40–43 °C and a pH of 6.1–6.6, the recommended dose of liquid enzyme preparation GODO-YNL2, obtained from the yeast Kluyveromyces lactis , for concentrates with a lactose content of 7.5–30.0% ranges from 0.1 to 0.4%. The duration of enzymatic hydrolysis under these conditions for 4±2 h ensures the degree of lactose hydrolysis not less than 70%. In order to increase the degree of lactose hydrolysis simultaneously with the enzyme preparation in certain quantities single-strain lyophilized probiotic culture «L. acidophilus LYO 50 DCU-S» was used. During the first 4 hours of incubation, the active acidity of the whey concentrates samples reaches values not lower than pH=5.7– 5.9. At the specified acidity, the enzyme preparation GODO-YNL2 shows sufficient activity. The presence of lactose hydrolysis products to some extent stimulates the development of L. acidophilus . Due to the joint hydrolyzing action of enzyme and starter culture preparations for 6–8 hours, the degree of lactose hydrolysis can be achieved at the level of 80–85%. The prospect of further research is the development of scientifically sound ice cream formulations based on hydrolyzed concentrates of reconstituted fermented whey. Ice cream enriched with whey proteins and probiotic culture of L. acidophilus will also have a lower content of disaccharides – sucrose and lactose. Conclusions. The possibility of increasing the efficiency of lactose enzymolysis in concentrates of reconstituted demineralized whey to 80–85% by combining the specific action of the enzyme preparation GODO-YNL2 and starter based on L. acidophilus has been proved. The product of enzymolysis is of technological interest as a multifunctional ingredient in ice cream.
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来源期刊
Ukrainian Food Journal
Ukrainian Food Journal FOOD SCIENCE & TECHNOLOGY-
CiteScore
1.40
自引率
20.00%
发文量
15
审稿时长
10 weeks
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