Lactose Conversion Technology in Dairy Products and Lactose Intolerance

Year 2012, Volume: 10 Issue: 4, 77 - 84, 01.12.2012

Nihat Akın Aysun Gündüz Çiğdem Konak

Abstract

Lactose is the principal carbohydrate in the milks of all mammals, and non-mammalian sources are very rare. Human milk contains an average of 7% lactose 70 g/L , while whole bovine milk contains about 4.8% lactose, which accounts for approximately 30% of the caloric content of bovine milk. Lactose provides almost half of the total energy requirement of infants. Lactose is hydrolyzed to its components glucose and galactose by an enzyme so-called lactase when lactose is in digestive system. These components provide energy requirement of human, thereby they are then absorbed into the bloodstream. All mammals lose most of their lactase intestinal activity post-weaning. Low lactase activity is the norm for approximately 75% of adult humans. This low activity can result in lactose maldigestion and symptoms of gastrointestinal distress.Milk intolerance is more common among Asian-European races. It is estimated that one of every 10 people living on Earth cannot digest milk. Therefore, new technologies to produce lactase in the form of liquids, tablets or powder, lactose hydrolyzed milk, reduced lactose milk and dairy products have been developed to satisfy the needs of the people suffering from lactose intolerance

Keywords

Lactose, Lactase, Hydrolyze of lactose, Lactose intolerance

Teknolojik Açıdan Süt Ürünlerinde Laktoz Dönüşümleri ve İntoleransı

Abstract

Laktoz, tüm memeli sütlerinde bulunan temel karbonhidrattır. Memeliler dışındaki kaynaklarına oldukça az rastlanır. Tam inek sütü yaklaşık %4.8 oranında laktoz içerir ve sütünün kalori içeriğinin yaklaşık %30’unu karşıladığı hesaplanırken, anne sütü %7 oranında 70 g/L laktoz içermektedir. Küçük bebeklerin toplam enerji gereksiniminin neredeyse yarısını karşılamaktadır. Laktoz, sindirim sistemine girdiğinde laktaz adı verilen bir enzim yardımı ile hidrolize olarak bileşenlerine parçalanır glikoz ve galaktoz . Ardından bu bileşenler kana geçerek insanlarda enerji gereksinimini karşılar. Tüm memeliler sütten kesilmenin ardından bağırsaktaki laktaz aktivitesinin çoğunu kaybeder. Düşük laktaz aktivitesi yetişkin insanların yaklaşık %75’inde görülmektedir. Bu düşük aktivite laktozun sindirilememesine sebep olmakta ve gastrointestinal rahatsızlıklara yol açmaktadır. Süt intoleransı özellikle AsyaAvrupa ırklarında daha fazla görülür. Dünya üzerinde yaşayan her 10 insandan birinin sütü sindiremediği tahmin edilmektedir. Bu sebeple, laktoz intoleransından şikâyetçi insanların ihtiyaçlarını karşılamak için sıvı, tablet, toz formda laktaz, laktozu hidrolize süt, laktoz içeriği azaltılmış süt ve ürünleri üretiminde yeni teknolojiler geliştirilmektedir

Keywords

Laktoz, Laktaz, Laktozun hidrolizi, Laktoz intolerans

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