Troise Antonio Dario, Bandini Enrica, De Donno Roberta, Meijer Geert, Trezzi Marco, Fogliano Vincenzo
Department of Agriculture and Food Science, University of Naples, Federico II, 80055 Portici, NA, Italy.
R&D Parmalat S.p.A., via San Vitale Baganza, 43038 Sala Baganza, PR, Italy.
Food Res Int. 2016 Nov;89(Pt 1):514-525. doi: 10.1016/j.foodres.2016.08.021. Epub 2016 Aug 24.
Lactose intolerance syndrome can be efficiently tackled consuming low lactose products. Lactase is the key tool to manufacture low lactose milk (LLM): its addition during milk processing can be done "in batch", i.e. before thermal treatment, or directly "in pack" after sterilization. In this paper data on sensory properties, Maillard Reaction products (MRPs) and free amino acids formation were obtained on six commercial Italian LLMs over six months storage. They showed that the side proteolytic activity of lactase caused the release of amino acids with a significant higher MRPs and off-flavors formation in four out of five samples produced by adding the enzyme in the pack after thermal treatment. We concluded that the in pack addition of lactase after milk sterilization can have negative sensorial and nutritional consequences mainly related to the enzyme side proteolytic activity especially for prolonged storage time.
乳糖不耐受综合征可以通过食用低乳糖产品得到有效解决。乳糖酶是生产低乳糖牛奶（LLM）的关键工具：在牛奶加工过程中添加乳糖酶可以“分批”进行，即在热处理之前添加，或者在杀菌后直接“在包装中”添加。本文获取了六种意大利市售低乳糖牛奶在储存六个月期间的感官特性、美拉德反应产物（MRPs）和游离氨基酸形成的数据。结果表明，在热处理后于包装中添加乳糖酶生产的五个样品中，有四个样品的乳糖酶的副蛋白水解活性导致了氨基酸的释放，同时产生了显著更多的美拉德反应产物和不良风味。我们得出结论，牛奶杀菌后在包装中添加乳糖酶可能会产生负面的感官和营养后果，主要与酶的副蛋白水解活性有关，尤其是在储存时间延长的情况下。
