Lactase from Aspergillus oryzae

Lactase from Aspergillus oryzae.

Description:

Lactase (β-galactosidase) from Aspergillus oryzae is a food-grade or research-grade enzyme preparation that catalyzes the hydrolysis of lactose into glucose and galactose. It is widely used in dairy processing, lactose intolerance studies, and biochemical assays. Sourced from the fungus A. oryzae, this enzyme is recognized for its acid-stable activity, making it effective in a range of applications, including low-pH environments.

Key Features:

• Source: Aspergillus oryzae (fungal origin)

• Enzyme Type: β-Galactosidase

• Form: Available as powder, liquid concentrate, or granules (depending on supplier)

• Activity Range: Active over a broad pH range (4.0–7.5), optimal around pH 4.5–5.5

• Temperature Range: Optimal activity around 30–55 °C

• Food-grade and non-GMO options available

• Compatible with acidic dairy or fermented products

Applications:

• Dairy processing: Production of lactose-free milk, yogurt, and whey

• Nutritional supplements for lactose-intolerant individuals

• Research: Enzymatic assays, carbohydrate metabolism studies

• Biocatalysis in food, fermentation, and beverage industries

• Prebiotic synthesis (e.g., galacto-oligosaccharides)

Catalog Number:11343959