Lactase (β‑galactosidase)
Enzyme Preparations
9031-11-2
$106.92 ~ $160.38
Food
Free sample from 100g(NF)
One unit of:10万活力 20kg/carton
One unit of:10万活力 20kg/carton
10万活力 20kg/carton
Product Info
What is Lactase (β‑galactosidase)?
Lactase is an enzyme ($eta$-galactosidase) that hydrolyzes the milk sugar lactose into simpler, more digestible sugars (glucose and galactose), primarily used in the food industry to create lactose-free dairy products for consumers with lactose intolerance.
How is Lactase (β‑galactosidase) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Inoculum Preparation | Cultivate a pure starter culture of a selected, high-yield microorganism (e.g., Aspergillus oryzae or Kluyveromyces lactis) in a sterile lab-scale flask. | Strain Purity: Crucial to ensure the culture is free from contaminants. The strain must have GRAS (Generally Recognized As Safe) status for food-grade applications. |
| 2 | Fermentation | Introduce the inoculum into a large-scale, sterile bioreactor containing a nutrient-rich medium. The microorganism proliferates and synthesizes the lactase enzyme. | Key parameters like pH, temperature, dissolved oxygen, and agitation are tightly controlled to maximize enzyme yield. The medium often contains lactose or whey as an inducer. |
| 3 | Harvesting & Cell Lysis | Separate the microbial cells from the fermentation broth using centrifugation or filtration. If the enzyme is intracellular, the cell walls are then disrupted (lysed) using high-pressure homogenization to release the lactase. | This process is performed at low temperatures to prevent enzyme denaturation. The efficiency of cell lysis directly impacts the overall product recovery and yield. |
| 4 | Purification & Concentration | Remove cell debris, nucleic acids, and other impurities from the crude enzyme solution through multiple filtration steps, including microfiltration and ultrafiltration. | Ultrafiltration is a critical step that both concentrates the lactase and removes low-molecular-weight contaminants. Purity is assessed at each stage. |
| 5 | Formulation & Standardization | Stabilize the purified enzyme concentrate by adding food-grade excipients like glycerol (for liquids) or maltodextrin (for powders). The batch is then diluted to a precise, standardized enzyme activity level. | The final enzyme activity (e.g., measured in FCC Lactase Units) is the primary specification. All additives must be food-grade and approved for use. |
| 6 | Drying (Optional) | If producing a powder, the liquid concentrate is converted into a stable, dry form using techniques like spray drying or freeze-drying. | Drying temperature and time are critical to preserve enzyme activity. The final moisture content is a key control point for ensuring long-term product stability. |
| 7 | Quality Control & Packaging | The final product (liquid or powder) undergoes rigorous testing for enzyme activity, purity, heavy metals, and microbiological contamination to ensure it meets food-grade standards. It is then packaged in sealed, moisture-proof containers. | Must comply with all regulatory standards (e.g., Food Chemicals Codex - FCC). Proper packaging is essential to protect the enzyme from degradation during storage and handling. |
Technical Specifications
| CAS Number | 9031-11-2 |
| Solubility | Soluble in water/buffer |
| Storage Conditions | Store in cool, dry place, 2–8 °C |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Hydrolyzes lactose in milk
yogurt
ice cream
used in dietary supplements
Mechanism of action:
| Parameter | Lactase (β‑galactosidase) |
|---|---|
| Functional Category | Enzyme; Processing Aid; Sweetness Enhancer |
| Key Ingredients | β-D-galactoside galactohydrolase enzyme |
| Mechanism of Action | Catalyzes the hydrolysis of the disaccharide lactose at the β-1,4 glycosidic linkage, breaking it down into its constituent monosaccharides: glucose and galactose. This enzymatic reaction effectively removes lactose from the food matrix. |
| Application Effect in Product | Creates lactose-free/reduced-lactose dairy products for intolerant consumers; increases perceived sweetness, enabling sugar reduction; prevents lactose crystallization in ice cream and condensed milk, improving texture and shelf life; accelerates fermentation in yogurt by providing readily available sugars. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Lactase (β‑galactosidase) | Single Digestive Enzyme | Specifically breaks down lactose (milk sugar) into glucose and galactose. | Highly effective and targeted for a single, common intolerance. Widely available and well-researched. | Only addresses lactose digestion; offers no benefit for other food intolerances. | For individuals with lactose intolerance before consuming dairy products like milk, cheese, and yogurt. | Your digestive discomfort is specifically and reliably triggered by consuming dairy. |
| Alpha-galactosidase | Single Digestive Enzyme | Breaks down complex carbohydrates (oligosaccharides) found in beans, legumes, and cruciferous vegetables. | Very effective at preventing gas and bloating from foods like beans and broccoli. | Does not aid in the digestion of lactose, fats, or proteins. Targets a narrow range of complex sugars. | Taken before meals containing beans, lentils, cabbage, or other gas-inducing vegetables. | You experience gas and bloating primarily after eating vegetables and legumes, not dairy. |
| Xylose Isomerase | Single Digestive Enzyme | Aids in the digestion of fructose by converting it to glucose in the intestine. | Specifically targets fructose malabsorption, a distinct condition from other sugar intolerances. | Ineffective for lactose, starches, or other carbohydrates. Less commonly available than lactase. | For individuals with dietary fructose intolerance (DFI) when consuming fruits, honey, or high-fructose corn syrup. | Your digestive issues are linked to fructose-rich foods, not milk or complex carbohydrates. |
| Amylase | Single Digestive Enzyme | Breaks down complex starches from foods like potatoes, rice, and bread into simple sugars. | Assists with the digestion of heavy, starchy meals. | Most individuals produce sufficient amylase; supplementation is often unnecessary unless a deficiency exists. Ineffective for sugars like lactose or fructose. | For individuals with known pancreatic enzyme deficiency or who feel bloated after high-starch meals. | You have difficulty digesting starchy foods like pasta, bread, and potatoes. |
| Broad-Spectrum Digestive Enzymes | Multi-Enzyme Complex | Contains a combination of enzymes, typically including proteases (for protein), lipases (for fat), amylases, and sometimes lactase. | Offers comprehensive support for digesting a variety of food components in a mixed meal. | May provide a lower dose of any individual enzyme compared to a targeted product. Not cost-effective if only one enzyme is needed. | For general digestive support, bloating, or discomfort after eating large, mixed-macronutrient meals. | You experience digestive issues with a wide range of foods, not just a single type like dairy. |
Technical Documents
Available Documentation
COA, SDS available
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications