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Ms.Tracy Chen Ms.Daisy GeCAS NO.9031-11-2
Product Description
Acid Lactase is also named β-galactosidase(CAS No. 9031-11-2, EC 3.2.1.23), derived from the AspergillusOryzae.
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: White to light brown powder, the colour may vary from batch to batch.
Product odor: Slight odor of fermentation
Standard enzyme activity: Not 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:
GB1886.174-2016<<National Food Safety Standard-Food Additives-Enzyme Preparations For Food Industry>>
Packaging and Storage
Storage: Store in a cool and dry place(not more than 25℃), avoid exposure to light.
Shelf life: 2 years.
Packaging: 25kg/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.
Product Description
Acid Lactase is also named β-galactosidase(CAS No. 9031-11-2, EC 3.2.1.23), derived from the AspergillusOryzae.
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: White to light brown powder, the colour may vary from batch to batch.
Product odor: Slight odor of fermentation
Standard enzyme activity: Not 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:
GB1886.174-2016<<National Food Safety Standard-Food Additives-Enzyme Preparations For Food Industry>>
Packaging and Storage
Storage: Store in a cool and dry place(not more than 25℃), avoid exposure to light.
Shelf life: 2 years.
Packaging: 25kg/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.
