The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose
The adoption of brown fermented milk in the normal diet and daily beverages is accompanied by significant sugar intake and a high public health burden. To reduce the sugar content in dairy products while maintaining optimal nutritional properties, a novel low-calorie, lactose-free brown fermented mi...
| मुख्य लेखकों: | , , , , , |
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| स्वरूप: | लेख |
| भाषा: | English |
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MDPI AG
2024-09-01
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| श्रृंखला: | Foods |
| विषय: | |
| ऑनलाइन पहुंच: | https://www.mdpi.com/2304-8158/13/18/2861 |
| _version_ | 1827101498070269952 |
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| author | Han Tao Shuo-Qian Li Meng-Jia Fang Wan-Hao Cai Song Zhang Hui-Li Wang |
| author_facet | Han Tao Shuo-Qian Li Meng-Jia Fang Wan-Hao Cai Song Zhang Hui-Li Wang |
| author_sort | Han Tao |
| collection | DOAJ |
| description | The adoption of brown fermented milk in the normal diet and daily beverages is accompanied by significant sugar intake and a high public health burden. To reduce the sugar content in dairy products while maintaining optimal nutritional properties, a novel low-calorie, lactose-free brown fermented milk was developed through enzymatic hydrolysis and the Maillard reaction. The optimal product was achieved using low-temperature lactase, where the lactose and glucose content were reduced 33-fold and 2.4-fold to 0.06 g/100 g and 13.32 g/L, respectively, meeting the criteria for being lactose-free (<0.5 g/100 g). Meanwhile, hazardous compounds such as 5-hydroxymethylfurfural and 3-deoxyglucosone were reduced by more than 20%. After 28 days of storage, the water-holding capacity and suspension stability remained notably stable, and the protein composition was also more enriched compared to commercial milk. It is expected that this low-calorie dairy product may promote growth in the dairy market. |
| first_indexed | 2025-03-20T08:36:12Z |
| format | Article |
| id | doaj.art-1b9af8ee7de4439d9cc78f1a077dcb97 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2025-03-20T08:36:12Z |
| publishDate | 2024-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1b9af8ee7de4439d9cc78f1a077dcb972024-09-27T13:40:40ZengMDPI AGFoods2304-81582024-09-011318286110.3390/foods13182861The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic LactoseHan Tao0Shuo-Qian Li1Meng-Jia Fang2Wan-Hao Cai3Song Zhang4Hui-Li Wang5Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei 230009, ChinaEngineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei 230009, ChinaEngineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei 230009, ChinaEngineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei 230009, ChinaDepartment of Food Science and Engineering, Moutai Institute, Renhuai 564502, ChinaEngineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei 230009, ChinaThe adoption of brown fermented milk in the normal diet and daily beverages is accompanied by significant sugar intake and a high public health burden. To reduce the sugar content in dairy products while maintaining optimal nutritional properties, a novel low-calorie, lactose-free brown fermented milk was developed through enzymatic hydrolysis and the Maillard reaction. The optimal product was achieved using low-temperature lactase, where the lactose and glucose content were reduced 33-fold and 2.4-fold to 0.06 g/100 g and 13.32 g/L, respectively, meeting the criteria for being lactose-free (<0.5 g/100 g). Meanwhile, hazardous compounds such as 5-hydroxymethylfurfural and 3-deoxyglucosone were reduced by more than 20%. After 28 days of storage, the water-holding capacity and suspension stability remained notably stable, and the protein composition was also more enriched compared to commercial milk. It is expected that this low-calorie dairy product may promote growth in the dairy market.https://www.mdpi.com/2304-8158/13/18/2861lactose-freebrown fermented milkstorage stabilitylow calorieharmful Maillard reaction products |
| spellingShingle | Han Tao Shuo-Qian Li Meng-Jia Fang Wan-Hao Cai Song Zhang Hui-Li Wang The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose Foods lactose-free brown fermented milk storage stability low calorie harmful Maillard reaction products |
| title | The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose |
| title_full | The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose |
| title_fullStr | The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose |
| title_full_unstemmed | The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose |
| title_short | The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose |
| title_sort | characterization of a low calorie and lactose free brown fermented milk by the hydrolysis of different enzymatic lactose |
| topic | lactose-free brown fermented milk storage stability low calorie harmful Maillard reaction products |
| url | https://www.mdpi.com/2304-8158/13/18/2861 |
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