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Lactose Enzyme, Alias: β-galactosidase, the main role is to make the hydrolysis of lactose to glucose and galactose. Mainly for the dairy industry, will enable low sweetness and low solubility of lactose into more sweet, the larger solubility of monosaccharides; make ice cream, condensed milk, evaporated milk in lactose crystallization less likely, while increasing the sweet degree.
The main function is to make characters lactose hydrolysis and half of lactose. The optimal pH value: escherichia coli (E.C oli) who made from 7.0 to 7.5; Made by the yeast from 6.0 to 7.0; Made by the mold of about 5.0. The optimal role for 37 ~ 50 ℃ temperature. In normal use concentrations, 72 h about 74% within the lactose hydrolysis.
Use
mainly for the dairy industry. Enable low sweetness and low solubility of lactose into more sweet, the larger solubility of monosaccharides (glucose and galactose); to make ice cream, condensed milk, evaporated milk in lactose crystallization less likely, while increasing sweetness . In the fermentation and baking industry, the yeast can not be generally used for hydrolysis of lactose into glucose and can be used. There are a number of infants due a lack of normal intestinal enzyme lactase, which led to diarrhea after milk feeding, so many European countries, often by adding lysozyme to lactase and milk for the baby to drink. Amount used for milk, the maximum usage 3000NLU / L. Toxicity according to U.S. FDA regulations (§ 184.1388,1994), were prepared by the Kluyvermyces lactis is GRAS.