Lactase Powder CAS 9031-11-2

The main feature of β-Galactosidase is to hydrolyze lactose into glucose and galactose. The possibility of lactose crystallization in ice cream, condensed milk and evaporated milk is reduced, and the sweetness is increased. Natural Lactase powder exists in almonds, peaches, apples and microorganisms. According to the observation, adding proper amount of beta-galactosidase at normal concentration can hydrolyze about 74% of lactose within 72 hours.

What are the characteristics of Lactase?

β Galactosidase is a glycosidic exonuclease that specifically hydrolyzes the β - glycosidic bond between galactose and its organic moiety. It may also cleave glycosides formed from fucoidan and arabinose, but with relatively low efficiency. This is an essential enzyme in the human body, and its deficiency may lead to lysosomal storage disease or Morchior syndrome. Reagent grade Lactase Powder is often used in molecular biology as an indicator imprint for monitoring gene expression. The reason is that this enzyme can be separated into two peptides, namely LacZ gene alpha and LacZ Ω, which are not reaction ends in their own identities. However, when both are present simultaneously, they will spontaneously recombine into a functional enzyme. This feature is utilized in many replication vectors (clones).

What are the daily uses of Lactase?

beta-galactosidas is an enzyme preparation capable of hydrolyzing compounds containing galactoside bonds. Natural beta galactosidas mainly exist in microorganisms, plants, and animals, and participate in various biochemical reactions. Research has shown that the specificity and catalytic efficiency of this enzyme are astonishing, rapidly catalyzing the hydrolysis reaction of galactose bonds under mild conditions, thereby releasing galactose monomers. In addition, Lactase Powder,It also has good stability, especially thermal stability. Experiments have shown that it can maintain its catalytic activity within a certain range even when used in unsuitable areas.
In the field of food industry, β-galactosidas has shown a wide range of application prospects. Firstly, in the dairy industry processing, this enzyme can be used for dairy products, bread, juice and other foods to improve the taste, texture and nutritional value of the food. In the fermentation and baking industry, adding appropriate amounts of lactozym raw powder can enable lactose, which cannot be utilized by general yeast, to be hydrolyzed into glucose and utilized. A certain number of infants or adults suffer from diarrhea after feeding milk due to a lack of normal lactose degrading enzymes in the intestine. Therefore, European countries that love dairy products often add lactase and lysozyme to milk for people to drink. This product is also a new type of food additive that reduces the sweetness of food and improves its taste and flavor, providing strong support for the innovative development of the food industry.
Secondly, in the field of medicine, beta lactosidase can participate in the synthesis and metabolism of cell walls, playing an important role in maintaining cell structure and function. Therefore, by regulating the activity of Galactosidase, it is expected to provide new ideas and methods for the treatment of related diseases. In addition, the enzyme can also be used to prepare drug precursors or carriers with specific biological activities, providing new avenues for the development and application of new drugs.

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