Beta Galactosidase Raw material powder Beta Galactosidase

CAS:9031-11-2

MF:/

MW:/

EINECS:232-864-1

Specification: 99% min Beta Galactosidase powder

Sample:Beta Galactosidase powder

Packaging:1kg/bag, 25kg/drum

Brand: Raw material

Appearance: Light yellow

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Beta Galactosidase Powder Usage and Synthesis.

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 intestine and lead to diarrhoea after feeding milk, so many European countries often add lactase and lysozyme to milk for infants to drink.

Uses of Beta Galactosidase.

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 Beta Galactosidase.

Product Method of Bulk Beta Galactosidase Powder.

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