Vedecký časopis - archív

45 2006

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2006

Current trends of ß-galactosidase application in food technology
Journal of Food and Nutrition Research, 45, 2006, č. 2, s. 47-54

Zuzana Mlichová, Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, SK-812 37 Bratislava, Slovak Republic. E-mail:

Súhrn: ß-Galactosidase, which hydrolyses lactose into glucose and galactose, is a widely used in food technology, mainly in the dairy industry. The enzyme is utilized in the development of new products with hydrolyzed lactose, which are suitable for lactose-intolerant people, for the improvement of technological properties of non-fermented milk products and for removing the lactose from a whey. Industrial application of ß-galactosidase is also in the production of galacto-oligosaccharides. These are applied in a wide variety of foods because of their positive effect on the intestinal bacterial microflora. The thermal stability of lager beer can be well characterized by means of spin trapping agent PBN. The addition of l-ascorbic acid (ASC) to the beer samples accelerated the radical processes and a lower stability was found.

Kľúčové slová: ß-galactosidase; lactose hydrolysis; galacto-oligosaccharides; milk

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