Lactase Enzyme Raw Materials Powder Lactase Enzyme

CAS:9031-11-2

MF:/

MW:/

EINECS:232-864-1

Specification: 99% min Lactase Enzyme

Sample:Lactase Enzyme Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance:Yellow

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Lactase Enzyme Powder Usage and Synthesis.

β-D-galactosidase is a hydrolyzing enzyme, mainly derived from renal tubular epithelial cells, which is more sensitive to renal tubular injury and acquired renal diseases. At different stages of renal parenchymal injury, the excretion rate profiles of β-D-galactosidase and N-acetyl β-D-aminoglucosidase are somewhat different, which can be used for enzyme profiling and help clinical diagnosis and evaluation. In addition, β-D-galactosidase can be used to detect the presence of bacteria by detecting their β-galactosidase activity.

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 utilized by yeast in general, to be utilized due to hydrolysis to glucose. There are a certain number of infants due to the lack of normal lactose catabolic enzymes in the intestines and lead to diarrhea after feeding milk, so many European countries often add lactase and lysozyme to milk for infants to drink.

Characteristic of Lactase Enzyme.

Product Method of Bulk Lactase Enzyme Powder.

The whey obtained from cheese-making was heated to coagulate at pH 4.5 and a temperature of 85 to 105°C. 0.1% ammonia was added to the coagulum, and yeast strains (e.g., Saccharomyces fragilis) were accessed to incubate in an aerated culture at 30°C. The yeast was collected, washed with lukewarm water, and then cooled sharply at -18°C to deactivate other enzymes contained therein, and was treated with ethanol in an amount of 1.5 to 3.0 times the amount of yeast. The yeast was then treated with 1.5 to 3.0 times the amount of yeast in ethanol.