Preparation of lactose hydrolysed milk using β-galactosidase enzyme extracted from potential Lactobacillus cultures
Keywords:
β-galactosidase, Lactobacillus, Lactose hydrolysed milk, UltrasonicationAbstract
In the study, during optimizing the pH and temperatures using Response Surface Methodology (RSM), pH 6.5 and 400C were selected on the basis of maximum β-galactosidase activity produced by L.helveticus MTCC 5463 (V3), L.rhamnosus (NK2) and L.casei (NK9). During evaluation of lactose hydrolysis using partially purified β-galactosidase enzyme, V3 showed highest reduction of lactose and maximum production of glucose and galactose at 2 % rate of β-galactosidase upto 12h of incubation. Partially purified β-galactosidase enzyme showed maximum lactose hydrolysis at 2% rate of addition in sterilized reconstituted skim milk for V3, NK2 & NK9 cultures up to 12h of incubation. Lactose hydrolysed milk which were prepared using partially purified enzyme were added (@2%) in sterilized reconstituted skim milk for 12h at 37ᵒC. Based on sensory scores, B (Commercially available enzyme sample), A (Reconstituted sterilized skim milk), and C (Partially purified β-galactosidase produced from V3) showed highest sensory score and were more acceptable compared to D (NK2), E (NK9) and F (Market sample: Lactose free milk) after 12h of incubation at 37ᵒC by adding 2% partially purified β-galactosidase enzyme in sterilized reconstituted skim milk. However, B, A and C were found acceptable.References
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