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Beta-Galactosidase powder Raw Materials CAS 9031-11-2
Product Overview:
The main characteristic of Beta-Galactosidase powder is to hydrolyse lactose to glucose and galactose.Beta-Galactosidase CAS 9031-11-2 is 6.0-7.0 by yeast and 5.0 by moulds.The optimum temperature is 37-50°C. Beta-Galactosidase Raw Materials can hydrolyse 74% of lactose in 72h under normal use concentration. The optimum characteristic temperature is 37～50℃.Beta-Galactosidase Raw Materials Under normal use concentration, it can hydrolyse about 74% of lactose in 72h.
Beta-Galactosidase powder Raw Materials CAS 9031-11-2 Attributes
MF:NULL
MW:0
EINECS:232-864-1
Specification:Beta-Galactosidase powder
Sample:Beta-Galactosidase powder
Brand:Beta-Galactosidase powder
Appearance: white powder
Storage: Cool Dry Place
Brand: Globalchemical
Shelf Life: 2 Years
Test Method: HPLC
Beta-Galactosidase powder Raw Materials CAS 9031-11-2 Details
Uses and synthesis of Beta-Galactosidase powder
The main characteristic of Beta-Galactosidase powder is to hydrolyse lactose to glucose and galactose.Beta-Galactosidase CAS 9031-11-2 is produced by yeast at 6.0-7.0 and by mould at 5.0. The optimum temperature is 37～50°C. Beta-Galactosidase Raw Materials can hydrolyse 74% of lactose in 72h under normal use concentration.
Applications / Functions of Beta-Galactosidase powder
- Beta-Galactosidase powder is mainly used in dairy industry.
- Enzyme preparation. Mainly used in dairy industry.
Physicochemical Property of Beta-Galactosidase powder
Beta-Galactosidase CAS 9031-11-2 The main function is to hydrolyse lactose to glucose and galactose. It is 6.0-7.0 when produced by yeast and 5.0 when produced by mould. The optimum temperature of action is 37～50℃. Under the normal concentration, 74% of lactose can be hydrolysed within 72h.
Production methodprocess of Beta-Galactosidase powder
Beta-Galactosidase Raw Materials The whey obtained from making cheese is heated to solidify at pH 4.5 and temperature 85～105℃, 0.1% ammonia is added to the solidified material, and the yeast strain is accessed to incubate at 30℃ under the aeration, and then the yeast is collected, and then washed with lukewarm water and then cooled sharply at -18℃ so as to deactivate the other enzymes contained in it. The yeast was then treated with 1.5 to 3.0 times the amount of yeast in ethanol.
