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Lactose-Free Milk Preparation by Immobilized Lactase in Glass Microsphere Bed Reactor

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Abstract

The high prevalence of lactose intolerance was observed in Asian population. Lactose-free milk is a beneficial product to ameliorate this disorder. A lactase immobilized catalytic system for lactose-free milk preparation was established in the present study. The results show that lactase was covalently immobilized on the glass microspheres exhibited a highly efficient catalytic manner (the immobilization yield is about 83.2%) over other three solid carriers (PAN beads, cellulose beads, and nylon pellets). Optimal conditions were determined to be at room temperature and pH 6.0 using O-nitrophenyl-D-galactopyranoside as an indicator. Scanning electron microscopy and electron spectroscopy for chemical analysis provided direct evidence that lactase was successfully immobilized on the glass microspheres. Operational reusability was confirmed for more than 10 batch reactions and the stability was capable of sustaining catalytic activity for 62 days (the relative activity is still around 60%). Flow rate of 60 mL/h in the packed lactase immobilized on glass microspheres reactor is the optimal condition for lactose-free milk preparation. Lactose within milk can be completely hydrolyzed in 33.3 min. These results provided a good indication for the procedure for lactose-free milk preparation in dairy industry.

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Acknowledgments

This study was partly funded by the National Science Council, Taiwan, under contract no. 104-2221-E-002-125-MY3, Ministry of Science and Technology, Taiwan, under contract no. 106-2628-E-002-009-MY3, and the Quanzhou Science and Technology Project, China, under contract No. 2017Z016 and No. 2018Z107.

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Author notes

  1. Chih-Yuan Ko and Jui-Ming Liu contributed equally to this work.

Authors and Affiliations

  1. Department of Respiratory and Critical Care Medicine, the Second Affiliated Hospital of Fujian Medical University, Quanzhou, China

    Chih-Yuan Ko

  2. Respiratory Medicine Center of Fujian Province, Quanzhou, China

    Chih-Yuan Ko

  3. Graduate Institute of Food Science & Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, Taiwan

    Chih-Yuan Ko, Kuan-I Chen & Kuan-Chen Cheng

  4. Division of Urology, Department of Surgery, Ministry of Health and Welfare. 1492, Taoyuan General Hospital, Chung-Shan Road, Taoyuan District, Taoyuan, 330, Taiwan

    Jui-Ming Liu

  5. Department of Food science and biotechnology, National Chung Hsing University, Xingda Rd, South Dist, Taichung, Taiwan, Republic of China

    Chang-Wei Hsieh

  6. International Master’s Degree Program in Food Science, International College, National Pingtung University of Science and Technology, Neipu, Taiwan

    Yung-Lin Chu

  7. Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, Taiwan

    Kuan-Chen Cheng

  8. Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Rd, Taichung, 40402, Taiwan

    Kuan-Chen Cheng

Authors
  1. Chih-Yuan Ko
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  2. Jui-Ming Liu
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  3. Kuan-I Chen
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Correspondence to Kuan-Chen Cheng.

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Ko, CY., Liu, JM., Chen, KI. et al. Lactose-Free Milk Preparation by Immobilized Lactase in Glass Microsphere Bed Reactor. Food Biophysics 13, 353–361 (2018). https://doi.org/10.1007/s11483-018-9541-8

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  • DOI: https://doi.org/10.1007/s11483-018-9541-8

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