Product name:Lactase
CAS:9031-11-2
Specification:1ku
Description:
Lactase (also known as lactose-phlorizin hydrolase, or LPH), a part of the β-galactosidase family of enzymes, is a glycoside hydrolase involved in the hydrolysis of the disaccharide lactose into constituent galactose and glucose monomers. Lactase is present predominantly along the brush border membrane of the differentiated enterocytes lining the villi of the small intestine.In humans, lactase is encoded by the LCT gene.
Lactase is essential for digestive hydrolysis of lactose in milk. Deficiency of the enzyme causes lactose intolerance.
The optimum temperature for lactase is about 77 °F (25 °C) for its activity[5] and has an optimum pH of 6.
Lactase is used mainly for the hydrolysis of lactose into glucose and galactose. The molecular weight is about 126,000 ~ 850,000, and the optimum pH value is 7.0 ~ 7.5. The results obtained from yeast are 6.0 ~ 7.0. It is about 5.0 by mould. The optimum operating temperature is 37 ~ 50℃. About 74% lactose could be hydrolyzed within 72h at normal use concentration.
Natural products are found in almonds, peaches, apples and microorganisms.
Lactase production: the whey obtained by the system when the cheese at pH 4.5 and the temperature of 85 ~ 105 ℃ heat coagulation, adding 0.1% of ammonia in the sludge, access to the yeast strain (such as brittle wall yeast, Saccharomyces fragilis) ventilation cultivation under 30 ℃, collect the yeast, rinse with warm water after cooling and under - 18 ℃, containing other enzymes inactivation, then the amount of 1.5 ~ 3.0 times with yeast ethanol for processing.