Lactase Enzyme Raw material powder β-Galactosidase

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

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.