诺维信乳糖酶

Company
Solvay Pharmaceuticals Morinaga Milk Industry Co.
Danilax
Laevolac
Danipharm A/S
Fresenius Pharma Ensuiko Sugar Refining Co. Hayashibara Shoji Inc. Purac Biochem Danisco Mitsubishi Food Tech. Co. Ltd. Solvay Pharmaceuticals & Friesland Foods Domo Spherix Inc.
Stability at 55oC
v. poor --v. poor good v. good poor fair fair Excellent Excellent fair ---
K. lactis
Novozymes DSM GODO-Shusei Enzyme Solutions --------------DSM ---
Introduction to lactose Lactose modification pathways
Lactose to galacto-oligosaccharides Lactose to other sugar derivatives Lactose hydrolysis of milk
Prebiotic
Water-soluble (3670 g/L at 25oC/77oF
Sweetness (0.3).
Low-calorie sweetener
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NOVOZYMES PRESENTATION
Lactose conversion to Lactobionic acid
Nutrilab N.V.
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NOVOZYMES PRESENTATION
Galacto-oligosaccharides
• Food thickener (e.g., sauces, creams, jelly) • Glazing agent (e.g., rice crackers, lollies) • Regulation of freezing point (ice creams, frozen foods • Humectant (cakes, pastries) • Powderizing material (coffee whitener, soups) • prebiotics
Lactosucrose Lactitol
Nyuka-Origo and Pet-Oligo products Newka Oligo products Lacty-M Lactitol products Milchen
Lactobionic acid Tagatose
--Naturlose
Nutrilatose
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NOVOZYMES PRESENTATION
Lactose conversion Lactulose
Properties
Odorless Water-soluble (76% at 30oC/86oF
Sweetness (0.48-0.62). 1.5X sweeter than lactose M. Pt of 165-170oC/329338oF
Chemical catalysts may produce off-flavors/colors from secondary reactions Enzymes are proteins and very specific in their mode of action For most applications, enzymes are considered as processing aids and therefore no labeling required
The enzymes
AGENDA
The technology
Traditional low lactose/lactose-free milk UHT milk Tetra-Pak technology
Vallio technology
Conclusion and perspectives
Properties
Water-soluble
Applications
Calcium supplement
Metal-ion chelator Antioxidant
Sweet taste Hygroscopic
Transplant solution for organ preservation Wound healing via oxygen radical suppression
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27/02/2011
NOVOZYMES PRESENTATION
Lactose is ….
A disaccharide
Galactose and glucose are the constituent monosaccharides
Monosaccharides are linked by a -1,4 glycosidic bond
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NOVOZYMES PRESENTATION
Characteristics of some commercial lactases
Source Trade name
Lactozyme Maxilact K. fragilis A. oryzae A. niger E. Coli B. circulans B. subtilis B. stearothermophilus L. Acidophilus S. thermophilus Bifidobacterium spp. Crypt. laurentii GODO YNL Acidolact -------------------
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NOVOZYMES PRESENTATION
Formation of galactooligosaccharides from lactose •Reversal of the hydrolysis process of lactase to transglycosylation •Formation of a mixture of dito hexasaccharides
Ref: Mahoney, 1998. Food Chemistry. 632): 147-154.
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NOVOZYMES PRESENTATION
Factors affecting:
• High lactose concentration ( 400 g/L) • High temperatures (50-80oC/122176oF) required to • Speed up the reaction; and • For increased sugar solubility • Enzymes with low hydrolytic activity
Properties
Sweetness (0.4)
Applications
Prebiotic
Water-soluble
M. Pt. is 146oC
Low-calorie, non-cariogenic sweetener
Cryoprotectant
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NOVOZYMES PRESENTATION
Lactose (%)
3.75 - 5.0 3.75 - 5.4 5.0 – 5.4 4.6 – 5.8 52.3 73.5 66.5
Yoghurt (low fat) Evaporated milk
Sweetened condensed milk Cottage cheese Milk chocolate Ice cream (14% cream)
Lactose conversion to Tagatose
Properties
Sweetness (0.92) M. Pt. is 133-135oC Low glycaemic index
Applications
Low-calorie sweetener
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NOVOZYMES PRESENTATION
Applications
Prebiotic Treatment for constipation
sweeΒιβλιοθήκη Baiduener
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NOVOZYMES PRESENTATION
Lactose conversion to Lactosucrose
Properties
Hygroscopic
Applications
Supplier
pH optimum
6.5 - 7.0 6.0 – 7.0 6.5 – 7.0 4.5 – 5.0 3.0 – 4.0 7.2 6.0 6.5 – 7.0 5.8 – 6.4 6.2 – 6.6 7.1 7.5 4.3
Temp optimum (oC)
37 - 45 37 - 45 37 - 45 50 - 55 55 - 60 40 60 50 65 55 55 39 55 - 60
Commercial status of lactose derivatives
Derivative Lactulose Commercial name
Duphalac, Bifiteral, Chronulac, Cephulac, Lactulose MLS-50, MLP-40, MLC-A, MLC-H
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NOVOZYMES PRESENTATION
The mechanism
E = Enzyme; LAC = lactose; GAL = Galactose; GAL+ = carbonium transition state GLC = Glucose; ROH = nucleophilic acceptor; GAL-OR = galacto-oligosaccharide
4.0-4.6 10.0 – 11.7
12.9 – 21.0 1.4 8.1 3.6
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NOVOZYMES PRESENTATION
Lactose conversion pathways
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NOVOZYMES PRESENTATION
Rationale for enzymes:
ENZYMES AND LOW LACTOSE TECHNOLOGIES FOR DAIRY FOODS AND INGREDIENTS
Isaac N. A. Ashie, Ph. D Novozymes North America Inc.
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NOVOZYMES PRESENTATION
Cosmetics for dermal care Filler in cheese production Acidulant Co-builder in detergent Corrosion protectant
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NOVOZYMES PRESENTATION
Lactose conversion to Lactitol
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NOVOZYMES PRESENTATION
Some galacto-oligosaccharide products
Enzyme source Bacillus circulans Product name Cup-Oligo products Company Nissin Sugar Manufacturing
It is the principal carbohydrate in milk
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NOVOZYMES PRESENTATION
Lactose content in some milk products Product
Whole milk 2% 1% Skim NFDM Dried sweet whey Dried acid whey