MATHEMATICAL PROCESSING OF RESULTS EVALUATION OF ACTION OF β-GALACTAZIDASE ON HYDROLYSIS OF LACTOSE IN MILK

UORPYV

Abstract

Milk products play an important role in human life, but some categories of the population have problems digesting lactose in the gastrointestinal tract, since their body does not produce the enzyme β-galactosidase, which is responsible for the hydrolysis of lactose. In this case, they are forced to exclude dairy products from their diet, which have high nutritional and biological value. The development and research of technology for producing low-lactose milk using the enzyme β-galactosidase allows expanding the range of lactose-free and low-lactose dairy products. The purpose of this work was to determine the optimal ratio of the introduced enzyme and the temperature conditions under which the enzyme performs hydrolysis. The enzyme was introduced in an amount from 0.2% to 2 %, the action of the enzyme occurred in temperature conditions from 6 ± 2°C to 38 ± 2°C. When evaluating the obtained indicators, the percentage value of the remaining lactose was taken into account. Also, to substantiate the conclusions obtained during the study, mathematical and statistical processing of the results was carried out, a mathematical model was built. According to the analysis of the mathematical model, the optimal values of the factors were estimated.