Lactase

DESCRIPTION

Lactase is a kind of β-galactosidase which is fermented by Aspergillus oryzae. It can hydrolyzeβ-D- galactopyranoside of lactose into glucose and galactose,

CHARACTERISTICS

1.The strict concentration limit of microbe and heavy metal by using the biotechnology and the membrane separation technique, can achieve the food grade and Pharmaceutical grade.

2.Thermal stability (60℃ for 30min, enzyme activity maintain more than 80%).

3.pH stability (enzyme activity maintain more than 90% under pH4.5-5.5)

4.Optimum temperature 50～55℃,the optimum pH 5.0.

SPECIFICATIONS

  (supplying formulations based on customer requirements)

ENZYME ACTIVITY DEFINITION

Activity is expressed by ALU/g, The assay is based on a 15min hydrolysis of an α-nitrophenyl-β-D- galactopyranoside substrate at 37℃ and pH 4.5.

APPLICATIONS

1. Digestive food and anti-allergic food.

2. pasteurized milk、sterilized milk and modified milk.

3. milk powder( include sweetened milk powder ) , cream powder and the recombined products etc.

USE

Add to the milk or compound digestive food directly.

SAFETY

If uptaking the enriched enzyme powder or droplet, it may cause allergic.

Long-term touch has stimulation to the skin, eyes and mucous membrane tissue.