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Help CenterLactase Food Grade CAS:9031-11-2 β- Galactosidase
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LACTASE
DESCRIPTION
Lactase is an enzyme fermented from Aspergillus oryzae and Kluyveromyces lactis . It can hydrolyze β-D- galactopyranoside of lactose into glucose and galactose, Mainly used in the dairy industry. Can convert low-sweetness and low-solubility lactose into sweeter and more soluble monosaccharides (glucose and galactose).some of babies suffer from diarrhea after feeding milk due to the lack of normal lactose decomposing enzymes in the intestines. Therefore, lactase and lysozyme are often added to milk for drinking .Lactase is white～deep brown power, or colorless～deep brown liquid.
SPECIFICATION
1. ACID LACTASE
Activity: 120,000ALU/g Max, FCC method
2. NEUTRAL LACTASE
Activity: 2500NLU/g 5,000NLU/g, FCC method
APPLICATIONS
1.Acid lactase is fermented from Aspergillus oryzae, Activity is expressed by ALU/g ,it is in white～deep brown power forms, normal use in milk powder( include sweetened milk powder ) , cream powder and the recombined products ,Medicines and Health Products etc. Acid lactase is react in the body
the Optimum temperature 50～55℃,the optimum pH 5.0.
Dosage in powder milk. 0.1~0.3%(10,000ALU/g)
Dosage in Modified milk powder0.4~0.6%(100,000ALU/g)
2.Neural lactase is fermented from Kluyveromyces lactis, Activity is expressed by NLU/g,it is in colorless ～deep brown liquid. Normal use in liquid milk. It is Enzymes react in vitro.
The optimum pH & temperature
Dosage recommendation depends on below conditions:
1.Milk composition including fat and lactose concentration
2.Desired level of lactose in final product
3.Batch processing conditions(hydrolysis time and temperature)
4.Post-packaging conditions after in-line dosing(storage time and temperature)
USAGES OF NEUTRAL PROTEASE
1、37℃ REACTION PROCESSING TECHNIC
Sterilized milk→add neutral lactase 2500NLU/g 1%-2%（dosage based on the milk weight）→37℃，enzymatic reaction 6-8h→inactivation→package
2、9℃ REACTION PROCESSING TECHNIC
Sterilized milk→add neutral lactase 2500NLU/g 1%-2%（dosage based on the milk weight）→9℃，enzymatic reaction 20-24h→inactivation→package
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