Appeal No. 1999-1229
Application 08/543,975
Medow, p. 1263, col. 3, last para. The reduction of hydrogen breath secretion was said to
be associated with a decrease in lactose-intolerant symptoms normally reported by the test
group. Id.
Gekas is a review article which is
directed to the enzymatic and nonenzymatic methods of lactose hydrolysis and it
contains recent information of the enzyme lactase and its immobilization techniques.
Particular attention is given to large scale applications (pilot plant, semi-industrial,
industrial) to the problem of sanitizing IME-systems and to the potential uses of
lactose-hydrolyzed products [Gekas, p.1, col. 1, para. 5].
Gekas provides a Table listing known lactases from yeast, bacteria and fungi. Gekas
discloses that
In general, fungal lactases have pH optima in the acid range (2.5-4.5) and yeast and
bacterial lactases in the almost neutral region (6-7 and 6.5-7.5), respectively. This
pH optimum property makes each lactase suitable for a specific application. Thus,
fungal lactases are used for acid whey hydrolysis while yeast and bacterial lactases
are suitable for milk (pH 6.6) and sweet whey (pH 6.1) hydrolysis [Gekas, p. 2, col. 2,
para. 1].
Kan discloses the use of two different lactases, produced by different
microorganisms, to hydrolyze lactose to produce a sweet monosaccharide mixture of
glucose and galactose which can be added to food and drinks. Kan, col. 1, lines 9-16. The
addition of the monosaccharide mixture to food and drinks is said to provide fewer calories
than conventional additives. Id.
Sipos discloses methods of making enterically-coated, enzyme-containing
compositions for use in mammals. Sipos, col. 1, lines, 17-20. The compositions protect
the enzymes contained therein from inactivation by the gastric conditions of the stomach
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