Reducing Lactose in Milk by Lactase-Bound Polystyrene Microspheres
- 详细技术说明
- This technology presents a novel system for the reduction of lactose content in milk.
- *Abstract
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This technology presents a novel system for the reduction of lactose content in milk.
Approximately 70% of the world’s population is lactose intolerant, a condition that renders people unable to break down lactose due to a deficiency in lactase, the enzyme responsible for digesting lactose. Current methods to reduce lactose in milk are expensive, decrease the quality of the product, and fail to take advantage of the reusable nature of lactase.
Researchers at Cornell University provide a novel system to reduce lactose in milk. They have demonstrated a method to covalently attach bioactive compounds, such as lactase, to inert surfaces like polystyrene through chemical modification. These surfaces can be used for packaging, thereby allowing for active packaging technology. Hence, the milk is processed by lactase post-packaging.
Potential Commercial Applications:
- For use in production of lactose-free or lactose-reduced milk on a process line identical to that for regular milk, but with the novel packaging material.
- *Licensing
- Jeff Fearnjcf55@cornell.edu607-254-4502
- 其他
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- U.S. Patent Number 8,354,259;
- Goddard JM, Talbert JN, and Hotchkiss JH (2007). CovalentAttachment of Lactase to Low-Density Polyethylene Films. Journal of Food Science, Volume 72(1): E036-E041. DOI: 10.1111/j.1750-3841.2006.00203.x
- 国家/地区
- 美国
