Method and system for lactose-free or lactose-reduced milk and associated products, production thereof, and associated processes

• US 8,354,259 B2
• Filed: 06/18/2008
• Issued: 01/15/2013
• Est. Priority Date: 06/18/2007
• Status: Active Grant

• Current Assignee: Cornell University
• Original Assignee: Cornell University
• Inventors: Hotchkiss, Joseph H., Talbert, Joey N.
• Primary Examiner(s): NASHED, NASHAAT T
• Application Number:
  US12/665,519
• Publication Number:
  US 20100196985A1
• Time in Patent Office: 1,672 Days
• Field of Search: None
• US Class Current: 435/177
• CPC Class Codes: A23C 9/1206 Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
• CPC Class Codes: C12N 11/06 attached to the carrier via a bridging agent
• CPC Class Codes: C12N 11/089 obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds
• CPC Class Codes: C12N 11/10 the carrier being a carbohydrate
• CPC Class Codes: C12N 9/2471 Beta-galactosidase (3.2.1.23), i.e. exo-(1-->4)-beta-D-galactanase
• CPC Class Codes: C12N 9/86 acting on amide bonds in cyclic amides, e.g. penicillinase (3.5.2)
• CPC Class Codes: C12N 9/96 Stabilising an enzyme by forming an adduct or a composition; Forming enzyme conjugates
• CPC Class Codes: C12P 19/02 Monosaccharides 2-ketogulonic acid C12P7/60
• CPC Class Codes: C12Y 302/01023 Beta-galactosidase (3.2.1.23), i.e. exo-(1-->4)-beta-D-galactanase
• CPC Class Codes: C12Y 305/02006 Beta-lactamase (3.5.2.6)

Abstract

A system and method capable of hydrolyzing lactose, where the system includes a support formed from a functionalized hydrophobic polymer that is covalently linked to a hydrophilic molecule covalently that is, in turn, covalently linked to an enzyme such as lactose. The method includes the steps of functionalizing a hydrophobic polymer support, covalently linking a hydrophilic molecule to said functionalized polymer support, and covalently linking an enzyme such as lactase to said hydrophilic molecule. The system and method generally relate to the field of food science and engineering and, more particularly to dairy-based food products and their production including solutions to problems associated with lactose intolerance such as product processing methods and products produced by these methods.

Claims

1. A method of preparing a covalently-modified polymer support capable of hydrolyzing lactose, said method comprising the steps of:

functionalizing a water insoluble polymer support;

covalently linking a water soluble molecule to said functionalized polymer support; and

covalently linking lactase to said water soluble molecule, wherein said lactase is covalently modified to increase stability and enzymatic activity as compared to non- covalently modified lactase.

2. The method of claim 1, wherein said water insoluble polymer support is food packaging.

3. The method of claim 1, wherein said water insoluble polymer support is poly(ethylene).

4. The method of claim 1, wherein said water insoluble polymer support is poly(ethylene vinyl acetate).

5. The method of claim 1, wherein said water insoluble polymer support is a polystyrene/acrylic acid copolymer.

6. The method of claim 1, wherein said water soluble molecule is polyethyleneimine.

7. The method of claim 1, wherein said water soluble molecule is chitosan.

8. The method of claim 1, wherein water insoluble polymer support comprises carboxyl groups, wherein said carboxyl groups are covalently modified.

9. The method of claim 1, wherein said water soluble molecule comprises amine groups, wherein said amine groups are covalently modified.

10. The method of claim 1, wherein the carboxyl groups of said lactase are covalently modified.

11. The method of claim 1, wherein said lactase comprises amine groups, wherein said amine groups are covalently modified.

12. The method of claim 11, wherein said carboxyl groups of said lactase are covalently modified with 1-ethyl-3-(3-dimethylamino-propyl) carbodiimide.

13. The method of claim 11, wherein said carboxyl groups of said lactase are covalently modified with glucosamine.

14. A covalently-modified polymer support capable of hydrolyzing lactose, said support comprising:

a functionalized water insoluble polymer support;

a water soluble molecule covalently linked to said water insoluble polymer support; and

lactase covalently linked to said water soluble molecule, wherein said lactase is covalently modified to increase stability and enzymatic activity as compared to non-covalently modified lactase.

15. The polymer support of claim 14, wherein said water insoluble polymer support is food packaging.

16. The polymer support of claim 14, wherein said water insoluble polymer support is poly(ethylene).

17. The polymer support of claim 14, wherein said water insoluble polymer support is poly(ethylene vinyl acetate).

18. The polymer support of claim 14, wherein said water insoluble polymer support is a polystyrene/acrylic acid copolymer.

19. The polymer support of claim 14, wherein said water soluble molecule is polyethyleneimine.

20. The polymer support of claim 14, wherein said water soluble molecule is chitosan.

21. The polymer support of claim 14, said water soluble molecule comprises carboxyl groups, wherein said carboxyl groups are covalently modified.

22. The polymer support of claim 14, wherein said water soluble molecule comprises amine groups, wherein said amine groups are covalently modified.

23. The polymer support of claim 14, wherein the carboxyl groups of said lactase are covalently modified.

24. The polymer support of claim 14, wherein the amine groups of said lactase are covalently modified.

25. The polymer support of claim 23, wherein said carboxyl groups of said lactase are covalently modified with glucosamine.

26. A method of preparing a covalently-modified polymer support capable of hydrolyzing lactose, said method comprising the steps of:

introducing carboxylic groups to a polymer support;

covalently modifying said carboxylic groups; and

covalently linking lactase to said modified carboxylic groups, wherein said lactase is covalently modified to increase stability and enzymatic activity as compared to non-covalently modified lactase.

27. The method of claim 26, wherein said carboxylic acid groups are introduced to said polymer support using chromic acid.

28. The method of claim 26, wherein said carboxylic groups are modified with 1-ethyl-3-(3-dimethylamino-propyl) carbodiimide in the presence of N-hydroxysuccinimide.

29. The method of claim 26, wherein said lactase is covalently modified with glucosamine.

30. The method of claim 26, wherein said lactase is covalently modified with 1-ethyl-3-(3-dimethylamino-propyl) carbodiimide.

31. A covalently-modified polymer support capable of hydrolyzing lactose, said support comprising:

a functionalized water insoluble polymer support with modified carboxylic groups; and

lactase covalently linked to said modified carboxylic groups, wherein said lactase is covalently modified to increase stability and enzymatic activity as compared to non-covalently modified lactase.

32. The polymer support of claim 31, wherein said carboxylic acid groups are introduced to said water insoluble polymer support using chromic acid.

33. The polymer support of claim 31, wherein said carboxylic groups are modified with 1-ethyl-3-(3-dimethylamino-propyl) carbodiimide in the presence of N-hydroxysuccinimide.

34. The polymer support of claim 31, wherein said lactase is covalently modified with glucosamine.