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Lactase Enzyme Raw material powder β-Galactosidase
Product Overview:
The main feature of β-galactosidase is the hydrolysis of lactose to glucose and galactose. Optimum pH: 7.0～7.5 for those produced by Escherichia coli (E.Coli); 6.0～7.0 for those produced by yeast Chemicalbook; and about 5.0 for those produced by moulds. The optimum characteristic temperature is 37 to 50°C. Under normal use concentration, about 74% of lactose can be hydrolysed within 72h.
Lactase Enzyme Raw material powder β-Galactosidase Attributes
CAS:9031-11-2
MF:/
MW:/
EINECS:232-864-1
Specification: 99% min Lactase Enzyme powder
Sample:Lactase Enzyme powder
Packaging:1kg/bag, 25kg/drum
Brand: Raw material
Appearance: white
Storage: Cool Dry Place
Shelf Life: 2 Years
Test Method: HPLC
Lactase Enzyme Raw material powder β-Galactosidase Details
Enzyme preparation. Mainly used in the dairy industry. Converts low-sweetness and low-solubility lactose into sweeter, more soluble monosaccharides (glucose and galactose); reduces the likelihood of lactose crystals precipitating out of ice cream, concentrated milk, and evaporated condensed milk, while increasing sweetness. In the fermentation and baking industry, it enables lactose, which cannot be utilised by yeast in general, to be utilised due to hydrolysis to glucose.
There are a certain number of infants due to the lack of normal lactose decomposition enzyme in the intestines and lead to diarrhoea after feeding milk, so many European countries often add lactase and lysozyme to milk for infants to drink.
Uses of Lactase Enzyme.
Beta-galactosidase is mainly used in the dairy industry. It converts low-sweetness and low-solubility lactose into sweeter, more soluble monosaccharides (glucose and galactose); it reduces the likelihood of lactose crystals precipitating out of ice cream, concentrated milk, and evaporated condensed milk, while increasing sweetness. In the fermentation and baking industry, it enables lactose, which cannot be utilised by yeast in general, to be utilised due to hydrolysis to glucose.
There are a certain number of infants due to the lack of normal lactose decomposition enzyme in the intestine and lead to diarrhoea after feeding milk, so many European countries often add lactase and lysozyme to milk for infants to drink.
In vitro studies of Lactase Enzyme.
Product Method of Bulk Lactase Enzyme Powder.
The whey obtained from cheese-making was heated to solidify at pH 4.5 and a temperature of 85 to 105°C. 0.1% ammonia was added to the solidified material, and yeast strains (e.g., Saccharomyces fragilis) were accessed and incubated aerobically at 30°C. The yeast was collected, washed with warm water and then cooled rapidly at -18°C to inactivate other enzymes contained therein, and then treated with ethanol at 1.5 to 3.0 times the amount of the yeast. The yeast was then treated with 1.5 to 3.0 times the amount of yeast in ethanol.
