Affiliation
a FSBEI HVE «Kemerovo Institute of Food Science and Technology»
b Kemerovo Institute of Food Science and Technology
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Abstract
Investigated is the hydrolysis of lactose under the influence of β-galactosidase of two types: the one produced by the K. Fragilis fungi and the “Maksilat” enzyme preparation. The degree of lactose hydrolysis and carbohydrate composition of the medium at different doses of enzyme, temperature, pH and duration of the process is studied. It is proved that the effects of different samples of commercial preparation of β-galactosidase on the hydrolysis of lactose have individual characteristics showing their activity in different environmental conditions. For Ha-lactise preparation they were as follows: pH 6,12, the temperature of 45 0C, the enzyme dose of 0,04–0,06 % and for Maxilakt-2000 preporation: pH 7,5 and the temperature of 20 0C. The study is based on the researches of N.N. Lipatov, A.G. Khramtsova, U.Y. Sviridenko and others.
Keywords
Serum,
β-galactosidase,
active acidity,
duration,
hydrolysis,
carbohydrates.
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