Neutral Lactase

Neutral Lactase

 

Neutral lactase (EC 3.2.1.23) is a food-grade glycoside hydrolase, fermented by Kluyveromyces lactis. This is a highly specific β-galactosidase that can specifically hydrolyze galactose into glucose and galactose. Its activity is expressed in NLU units, which are based on the results of hydrolysis of the o-nitrophenyl-β-D-galactopyranoside (ONPG) substrate at 30.0±0.1°C and pH 6.50 for 10 minutes.

Protein Spatial Structure (Neutral Lactase)

 

Product Feature

Lactose is a special disaccharide in mammalian milk. It is a sweet sugar. Its solubility in water is very low and cannot be directly absorbed in the human intestine. Lactose is composed of glucose and galactose. The solubility of these two monosaccharides is 3-4 times that of lactose, and their absorption rate in the intestinal lumen is the fastest in lactose. Studies have found that the optimal conditions for lactase prepared by Kluyveromyces lactis are the closest to the pH and temperature of fresh milk. Therefore, neutral lactase can hydrolyze lactose quickly to obtain lactose-free milk, milk powder and other related dairy products.

 

Usage & Recommended Dosage

Suitable for the production of lactose-free milk, milk powder and other related dairy products: adding this enzyme can improve the taste and sweetness of milk, which is three times that of unhydrolyzed milk, and it improves the nutritional value of milk.
Recommended Dosage: 0.5-1‰

pH & Temperature Stability

 

Package & Storage

Inner Side Package: Food Grade Bag; Outside Package: 25kg per barrel.
The product is very sensitive to temperature, light and humidity. During transportation and storage, avoid exposure, high temperature, high humidity, keep clean, cool, dry and low temperature storage.