LAKTOZASIZ SUT VA SUT MAHSULOTLARI OLISH BIOTEXNOLOGIYASI
Article Sidebar
Main Article Content
Abstract
Laktoza – sut shakari, glukoza va galaktozadan iborat disaxarid modda. Kattalar va yangi tug‘ilgan chaqaloqlar uchun asosiy enrgiya va vitaminlar, oqsil, yog‘lar va protein manbayi hisoblanadi. Ammo ba’zi odamlarda laktoza intoleransi yuz beradi, ya’ni laktozani hazm qilolmaslik holati kuzatiladi. Hozirgi kunda bu katta muammolarga sabab bo‘lmoqda. Iste’molchilarni laktozasiz sut va sut mahsulotlari bilan ta’minlash uchun turli xil biotexnologik usullar: laktaza fermenti bilan ishlov berish, membranani ajratish, shu jumladan ultrafiltratsiya, nanofiltratsiya, teskari osmoz va elektrodializ usullaridan foydalanib laktozasiz mahsulotlar ishlab chiqarilmoqda.
Downloads
Article Details
Section
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
How to Cite
References
Li A. et al. Advances in low-lactose/lactose-free dairy products and their production //Foods. – 2023. – T. 12. – №. 13. – C. 2553.
Sanchez-Moya, T.; Hidalgo, A.M.; Ros-Berruezo, G.; Lopez-Nicolas, R. Screening ultrafiltration membranes to separate lactose and protein from sheep whey: Application of simplified model. J. Food Sci. Technol. 2020, 57, 3193– 3200. [CrossRef] [PubMed]
Qi,T.; Yang, D.; Chen, X.; Qiu, M.; Fan, Y. Rapid removal of lactose for low-lactose milk by ceramic membranes. Sep. Purif. Technol. 2022, 289, 120601. [CrossRef]
Kumar, P.; Sharma, N.; Ranjan, R.; Kumar, S.; Bhat, Z.; Jeong, D.K. Perspective of membrane technology in dairy industry: A review. Asian-Australas. J. Anim. Sci. 2013, 26, 1347. [CrossRef] 260
Dekker, P.J.T.; Koenders, D.; Bruins, M.J. Lactose-free dairy products: Market developments, production, nutrition and health benefits. Nutrients 2019, 11, 551. [CrossRef] [PubMed]
Zolnere, K.; Ciprovica, I. The comparison of commercially availablegalactosidases for dairy industry. Res. Rural. Dev. 2017, 1, 215–222.