Высококачественная кислотная лактаза, 100,000ALU/g, лактаза пищевого класса, продажа с завода

Product Overview

Description

Product Description                                         

Acid Lactase is also named β-galactosidase(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 to reduce the lactose intolerance.

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: White to light brown powder, the colour may vary from batch to batch.

Product odor: slight odor of fermentation       

Standard enzyme activity: no less than 100,000 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<< Enzymes for Food Industry >>

Packaging and Storage  

Storage: Store at room temperature, away from light, cold storage is better. 

Shelf life: 2 years.

Packaging: 25kg/drum

Application  

When people consumed the dairy products or lactose-containing food, as a lack of lactase in the body, the lactose is digested and fermented by intestinal bacteria and forms a mass of carbon dioxide gas. It can lead to the expansion of intestinal tract and the strengthening of intestinal peristalsis. It brings borborygmus, diarrhea, abdominal distension and so on. It is called lactose intolerance.

The Lactase from Aspergillus oryzae has a high activity at low pH(pH3.5~5.5), making it particularly suitable for digest lactose in the stomach, 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. For very sensitive lactose-intolerant consumers (need a 100% conversion), 10,000ALU per meal is recommended.    

Other Application: 

Apply to process free-lactose yoghurt. 

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