Lactase
Lactase (β‑Galactosidase, EC 3.2.1.23) is a food‑grade hydrolytic enzyme that catalyzes the hydrolysis of lactose into glucose and galactose.
Lactase
Alias: Lactase
Appearance: Liquid lactase is colorless or slightly yellow; the powder is white. Composition: Lactase
Source: Aspergillus oryzae
Principle of Action: Hydrolyzes the β - galactoside bond in lactose molecules to produce glucose
and galactose (conversion rate 27%). Stability:
Thermal Stability: When incubated at 60°C for 30 minutes, the relative enzyme activity remains
above 80%. pH Stability: Maintains over 90% of its relative enzyme activity within the pH range of 4 - 9. Optimal Operating Temperature: 50 - 55°C
Optimal pH Value: pH 5.0
Dosage: It is recommended to add 6000 ALU for every 10 grams of lactose
Activity≥100000 ALU/g
Lactose‑free dairy products
Lactose‑free milk, modified milk, yoghurt and cheese. It decomposes lactose to relieve lactose intolerance, boost natural sweetness and prevent lactose crystallization.
Infant formula foods
Reduce lactose content in formula milk powder to fit the gastrointestinal digestion of infants.
Whey processing
Treat whey raw materials, improve processing performance of whey syrup and increase added‑value of finished products.
Functional foods & dietary supplements
Enzyme capsules and solid beverages for consumers with lactose‑intolerance to improve digestion.
Fermented beverages & foods
Optimize fermentation substrates and enhance flavor as well as processing properties of fermented products.
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