Product Description                                        

Lactase is also named β-galactosidase(CAS No. 9031-11-2, EC 3.2.1.23), derived from the Aspergillus Oryzae.

It’s a food grade enzyme which produced from submerged fermentation.

It can be used as digestive aid in the dietary supplements and modified milk powder.

Action Principle                                         

The lactase can hydrolyze the β-glycosidic bond of lactose molecule into glucose and galactose.

Product Characteristic

Temperature range: 5℃～65℃     optimum temperature: 55℃～60℃  

pH range: effective pH 3.0～8.0     optimum pH: 4.0～5.5

Product Feature

Product appearance: Light yellow-light brown liquid

Product odor: Slight odor of fermentation     

Standard enzyme activity: 20,000 ALU/g                                     

Enzyme activity definition: One lactase unit is defined as the quantity of enzyme that will liberate o-nitrophenol at a rate of 1μmol per minute under the condition of hydrolyze oNPG at 37℃ and pH4.5.

Product standard:

GB1886.174-2016<>

Packaging and Storage 

Storage: Store in a cool and dry place(not more than 25℃), avoid exposure to light.

Shelf life: 2 years.

Packaging: 20kg /drum

Application 

The Lactase from Aspergillus oryzae has a high activity at low pH(pH3.5～5.5), making it particularly suitable for digest lactose in acid conditions, and it’s therefore ideal for use in the dietary supplements as digestive aid.

The dose of fungal lactase depends on the amount of the lactose and the size of meal consumed, one general guideline is 2,500ALU per 10～13g of lactose consumed. We recommend a dose of 4,000～6,000ALU with each lactose-containing meal.

Other Application

Apply to process free-lactose yogurt.

It can hydrolyze the lactose in the whey to form monosaccharide which can be used by Saccharomyces Cerevisiae.