Lactase


Introduction

Lactase (β-Galactosidase, EC 3.2.1.23), also known as β-galactosidase, hydrolyzes lactose to produce glucose and galactose. The lactase produced by the company is derived from Aspergillus oryzae and is a food grade lactase preparation purified by a biological fermentation method.

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Principle

Lactose needs to be decomposed into two kinds of monosaccharides such as glucose and galactose by lactase to be absorbed by the body. If the permanent or temporary lactase deficiency in the body, lactose can not be fully decomposed, it will form a "lactose intolerance" disorder. 

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Product shape

 Temperature range :The effective temperature range is 30 ° C ~ 70 ° C,The optimum temperature range is 50 ° C ~ 60 ° C.

  PH range :The effective pH range is 2.5~6.0, and the optimal pH range is 3.5~50.

 Product specifications White powder with an enzyme activity of 100,000 ALU/g.

 Executive standard :GB/T 25594-2010。


Packaging and storage

 Pakage :The solids are packaged in food-grade bags, and the outer packaging is in paper drums, 25kg/barrel.

 Store :Avoid direct sunlight and store in a dry place at room temperature.


Physical and chemical properties

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