Acid Lactase

Lactase is also named β-galactosidase, which can hydrolyze β-glycosidic bond of lactose molecule to glucose and galactose. The Acid Lactase is derived from the Aspergillus oryzae, it's a food grade enzyme which produced from submerged fermentation.

Lactose intolerance is non-infectious diarrhea caused by the lactose contained in milk or dairy products which cannot be completed digested because of lack of lactase in the body. It is also called Lactase Deficiency. Saccharides contained in breast milk and cow milk is mainly lactose. When lack of lactase in the body, part of lactose will be digested and fermented by intestinal bacteria and forms a mass of carbon dioxide gas. It can lead to the expansion of intestinal tract and the strengthening of intestinal peristalsis. It brings borborygmus, diarrhea, abdominal distension and so on which is called lactose intolerance.

The Acid Lactase from Aspergillus oryzae has a high activity at low pH (pH3.5~5.5) making it particularly suitable for digest lactose in the stomach, and it’s therefore ideal for use in the dietary supplements as digestive aid to effectively relieve Lactose intolerance.

PRODUCT CHARACTERISTICS:

1.      Temperature range: 5°C ~65°C     Optimum Temperature: 55°C ~60°C 

2.      PH range: Effective pH 3.0~8.0    Optimum pH: 4.0~5.5

3.      Appearance: white to off white powder, standard enzyme activity: no less than 100,000 ALU/g, 120,000 ALU/g and 160,000 ALU/g

4.      Standard: GB/T 1886.174 -2016 Enzymes for Food Industry

5.      Enzyme activity definition:

One lactase unit is defined as the quantities of enzyme that will liberate o-nitrophenol at a rate of 1µmol per minute under the condition of hydrolyze oNPG at 37°C and pH 4.5.

6.      Effects of metal ions on enzyme activity: certain concentrations of Cu2+, Zn2+, Mn2+, Fe2+, Mg2+ have activating effects, EDTA, Ba2+ and Ag+ has inhibiting effects.

PACKAGING AND STORAGE:

Packaging: 20KG/drum, 25KG/drum

Storage: store at room temperature, away from light, cold storage is better. Shelf life is two years.

APPLICATION:

The dose of fungal lactase depends on the amount of the lactose and the size of meal consumed, one general guideline is 2,500 ALU per 10~13 grams of lactose consumed. We recommend a dose of 4,000~6,000 ALU with each lactose-containing meal. For very sensitive lactose-intolerant consumers (need a 100% conversion), 10,000 ALU per meal is recommended.   

Other application: Apply to process free-lactose yoghurt.