Wholesale Lactase Enzyme CAS 9031-11-2 With Best Price

Wholesale Lactase Enzyme CAS 9031-11-2 With Best Price

Name: White powder
Uploaded: 2023-05-26T02:03:51+08:00
Description: White powder

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Payment Type:	L/C,D/P,D/A,T/T,MoneyGram
Incoterm:	FOB,CFR,CIF,EXW,FCA,DDU,Express Delivery
Min. Order:	1 kilogram
Transportation:	Ocean,Land,Air,Express
Port:	Shanghai Port,Qingdao,Ningbo

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Product Description

Product Attributes

Model No.: YU-9031-11-2

Brand: VOLKSKY

CAS No.: 9031-11-2

Other Names: Lactase Enzyme

MF: NULL

EINECS No.: 232-864-1

Type: Syntheses Material Intermediates

Brand Name: Volksky

Application: Food Additives

Appearance: White Powder

Melting Point: 100 °C

Boiling Point: 100 °C(Press: 800 Torr)

Density: 1.14 g/cm3(Temp: 4 °C)

Storage: -20°c

Package: 25kg/Drum

Place Of Origin: China

Types Of: Syntheses Material Intermediates

Place Of Origin: Jiangsu, China

Purity: 99%

Packaging & Delivery

Selling Units	:	kilogram
Package Type	:	25kg/drum
Picture Example	:

White powder

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Product Description

The main characteristic of βgalactosidase is to hydrolyze lactose into glucose and galactose. Optimum pH: 7.0~7.5 for those made by E. coli (E. Coli); 6.0~7.0 for those made by yeast; about 5.0 for those made by mold. The most suitable characteristics of the temperature is 37 ~ 50 ℃. Under normal use concentration, about 74% of lactose can be hydrolyzed in 72h.

Product Name: Lactase Enzyme
CAS No.: 9031-11-2
Purity: 99%
Melting Point: 100°C
Boiling Point: 100 °C(Press: 800 Torr)
Density: 1.14 g/cm3(Temp: 4 °C)
Appearance： White powder
Storage Conditions: -20°C.

Application：

Beta-galactosidase is mainly used in the dairy industry. It can convert low sweetness and low solubility lactose into sweeter and more soluble monosaccharides (glucose and galactose); it makes the precipitation of lactose crystals in ice cream, milk concentrate and light condensed milk less likely, and increases sweetness at the same time. In the fermentation and baking industries, it enables the use of lactose that cannot be used by normal yeast due to hydrolysis to glucose. A certain number of infants suffer from diarrhea after feeding milk due to the lack of normal laccolitic enzymes in the intestine, so lactase and lysozyme are often added to milk in many European countries for infants to drink.