Lactose hydrolysis in sheep and cow milk with varying fat levels to evaluate enzymatic production of lactulose

Becker, A.F. and Gazoni, I. and Knakiewicz, L. and Sehn, G.A.R. and Cavalheiro, D. and Rigo, E. (2024) Lactose hydrolysis in sheep and cow milk with varying fat levels to evaluate enzymatic production of lactulose. ACTA ALIMENTARIA, 53 (4). pp. 566-573. ISSN 0139-3006

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Abstract

This study aimed to perform lactose hydrolysis using free and immobilised β-galactosidase in cow and sheep milk with different fat levels, followed by lactulose synthesis through the isomerisation of glucose to fructose using immobilised glucose isomerase. There was no significant difference (P > 0.05) in lactose hydrolysis (>95%) using the free enzyme in the different types of milk. In contrast, significant differences were observed for the hydrolysis of whole cow milk (WCM) and skimmed cow milk (SCM) with the immobilised enzyme (IE). WCM required a longer hydrolysis time (43 h). Thus, the fat content may have affected the lactose hydrolysis of bovine milk with immobilised β-galactosidase. No difference was observed for whole sheep milk and skimmed sheep milk hydrolysed by IE, possibly due to the presence of smaller fat globules, which did not affect the lactose hydrolysis. No significant differences were observed for lactulose synthesis in whole milk from the different species evaluated. The lactulose synthesis in cow and sheep milk by the enzymatic route may be a promising alternative, though further studies are required to optimise the production of this prebiotic in situ.

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