Estudo da hidrólise da lactose em leites com diferentes teores de gordura utilizando enzima livre e imobilizada

Abstract

Lactose hydrolysis is a process widely used in the food industry, with the objective of providing zero lactose products, due to the presence of monosaccharides (glucose and galactose) resulting from this technological process. The enzyme β-galactosidase, better known as lactase, is responsible for the hydrolysis of dairy products, most of which are used freely, which requires a value from the company involved in the preparation of these products. Aiming to meet the rising rate of lactose intolerance sufferers, estimated at about 70% of the adult population in the world who manifest some lactase deficiency in the body, in addition to the search for functional foods, technologies combined with the use of enzymes and immobilization techniques are studies to improve the economy and efficiency of biotechnological processes. The study sought to evaluate the use of β-galactosidase for hydrolysis of milks of different species.

The lactose hydrolysis of the different milks using EL did not show any significant difference (p <0.05). The EI, LBI and LBD, on the other hand, showed a difference, but the LBI using the EI required a longer hydrolysis time (43 h), possibly because it had a higher fat content in relation to the LBD. LOI and LOD showed no difference using EI, possibly due to the fact that this milk presents the fat in a more dispersed way in the medium and with smaller sizes of fat globules, not interfering in the lactose hydrolysis process. It was evident that the fat content has an influence on the hydrolysis time, since LS at the shortest hydrolysis time for EI.