Food Nutrition & Health Team, AgResearch, 4442 Palmerston North, New Zealand.
Riddet Institute, Massey University, 4442 Palmerston North, New Zealand.
Molecules. 2019 Sep 10;24(18):3294. doi: 10.3390/molecules24183294.
Enzymatic hydrolysis of lactose is a crucial step to improve the efficiency and selectivity of membrane-based separations toward the recovery of milk oligosaccharides free from simple sugars. Response surface methodology was used to investigate the effects temperature (25.9 to 54.1 °C) and amount of enzyme (0.17 to 0.32% ) at 1, 2, and 4 h of reaction on the efficiency of lactose hydrolysis by β-galactosidase, preservation of major goat whey oligosaccharides, and on the de-novo formation of oligosaccharides. Lactose hydrolysis above 99% was achieved at 1, 2, and 4 h, not being significantly affected by temperature and amount of enzyme within the tested conditions. Formation of 4 Hexose (Hex) and 4 Hex 1 Hex and an increased de-novo formation of 2 Hex 1 N-Acetyl-Neuraminic Acid (NeuAc) and 2 Hex 1 N-Glycolylneuraminic acid (NeuGc) was observed in all treatments. Overall, processing conditions using temperatures ≤40 °C and enzyme concentration ≤0.25% resulted in higher preservation/formation of goat whey oligosaccharides.
乳糖的酶解是提高膜分离回收无单糖乳寡糖效率和选择性的关键步骤。本文采用响应面法研究了温度（25.9 至 54.1°C）和酶用量（反应 1、2 和 4 h 时的 0.17%至 0.32%）对β-半乳糖苷酶水解乳糖效率、主要山羊乳寡糖的保留以及新寡糖形成的影响。在测试条件下，1、2 和 4 h 时乳糖水解率均超过 99%，不受温度和酶用量的显著影响。在所有处理中均观察到 4 己糖（Hex）和 4 Hex 1 Hex 的形成，以及 2 Hex 1 N-乙酰神经氨酸（NeuAc）和 2 Hex 1 N-糖基神经氨酸（NeuGc）的新形成增加。总的来说，使用≤40°C 的温度和≤0.25%的酶浓度的处理条件导致山羊乳寡糖的保留/形成更高。
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