微生物乳糖酶在食品工业中的发展现状及应用

乳糖是乳制品中的主要化合物 ,对人体生长发育具有重要作用 ,但它在人体中需经乳糖酶水解 ,才能被消化吸收。约有 70 %的人因乳糖酶缺乏和乳糖不耐受症影响乳制品的摄入 ,从而引起营养不良等症。可通过直接口服乳糖酶或在乳制品中加入乳糖酶对乳品加以处理而得到改善。对乳糖酶的应用研究主要集中在固定化乳糖酶、生产低聚糖和基因工程技术生产乳糖酶等方面。商品化的乳糖酶在国内外均已上市。

The Development Status and Application of Lactose in Food Industry

Lactose is the main chemical compound in dairy product,which plays an improtant role in people's growth.But before assimilated by human body,it must be hydrolysised by lactose.About 70% of the people in the world are suffering the malnutrition caused by lactose malabsorption which is resulted by lactose deficiency and lactose intolerance.We can improve it by means of taking lactose directly or putting lactose into dairy product.Today the commodity market of lactose can be found in our country and in the whole world.