Certificates/Standards: | N; |
Monthly Output: | Not provided |
Regional: | 168 Chengdong Avenue, Yichang, Hubei 443003, P. R.China |
Packaging Information: | Sealed in aluminum foil bag, with a fiber outer dr |
Mode Of Payment: | Not provided |
Delivery Lead Time: | Not provided |
Main Sales Markets: | North America,Central/South America,Western Europe,Eastern Europe,Australasia,Asia,Middle East,Africa |
Sample Provided: | Yes |
Sample Policy: | 30g |
Minimum Quantity: | 20KG |
CHARACTERISTICS
Another name: β-galactosidase
Appearance: White powder
Stability performance: Thermal stability--heat preservation at 60℃ for 30min, the relative enzyme activity is 60.2%. Optimum operation temperature: 50-55℃;
pH stability--maintain relative activity of the enzyme above 90% between pH 4.5-5.5.
Optimum pH: 5.0
MECHANISM
Hydrolyze the β-galactosidic linkages in lactose molecules to produce glucose and galactose.
APPLICATIONS
It is mainly used in dairy industry. The low-sweetness and low-solubility lactose can be converted into sweeter, more soluble monosaccharides (glucose and galactose).
The possibility of precipitation of lactose crystals in ice cream, condensed milk, and evaporated milk is reduced, and sweetness is increased at the same time.
In the fermentation and baking industry, lactose, which cannot be utilized by general yeast, can be hydrolyzed into glucose.
A certain number of infants have diarrhea after feeding milk due to a lack of normal lactase in the intestines. Therefore, many countries often add lactase into milk for infants to drink.