Matrix effects on the kinetics of lactose hydrolysis in fermented and acidified milk products

摘要

In order to improve sweetness and digestibility for lactose-intolerant people, residual lactose in milk can be hydrolysed by a lactase. In a new approach, this method is applied to fermented pasty milk products. The idea is to add a pH tolerant fungal lactase to the product before packaging and to use the distribution time for the enzymatic hydrolysis of lactose. The kinetic of the lactose hydrolysis in fermented milk products was studied and described in detail. The efficiency of hydrolysis may bereduced due to the lack of convection and an additional diffusion resistance of the gel matrix. These effects should be studied and discussed.