| Customization: | Available |
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| Powder: | Yes |
| Customized: | Customized |
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| Product Name | Galactosidase |
| Appearance | White Powder |
| CAS No. | 9025-35-8 |
| Shelf Life | 2 Years |
| Application | Food Additives |
The application of β - galactosidase in food processing mainly includes the following aspects:
Addressing the issue of dairy consumption in lactose intolerant patients
On average, about 70% to 90% of adults in the world (especially in Asia and Africa) develop lactose intolerance after drinking milk due to a lack of β - galactosidase, which cannot degrade the large amount of lactose in milk. The incidence of lactose intolerance in China is about 90%. Using β - galactosidase to hydrolyze lactose in milk can reduce lactose content by 70% to 80%, solving the dairy consumption problem of lactose intolerant patients.
2. Used to enhance the sweetness of dairy products
The sweetness of lactose is relatively low, only 20% of sucrose. After hydrolysis, one molecule of lactose produces one molecule of glucose and one molecule of galactose, which can significantly increase the sweetness of dairy products and reduce the amount of sweeteners used.
3. Prevent crystallization of dairy products during freezing
Lactose has low solubility and is prone to crystallization and precipitation during the production of frozen dairy products, which affects product quality. Adding 25% to 30% lactose hydrolyzed milk during processing can prevent the occurrence of such problems.
4. Production of galactooligosaccharides
Oligogalactose is produced by catalyzing β - galactosidase from lactose in milk or whey. The sweetness of galactooligosaccharides is 20% to 40% of sucrose, and it has good thermal stability, even under acidic conditions. It can be used for bifidobacteria, promoting calcium absorption and organic acid production, reducing intestinal pH, inhibiting exogenous bacterial growth, and improving lipid metabolism.
5 applications for fermented dairy products
Using β - galactose enzyme to hydrolyze milk to produce yogurt can shorten the milk coagulation time by about 15% to 20% compared to using regular skim milk to prepare yogurt, and save the amount of sucrose used, which can improve the flavor and taste of yogurt. In addition, due to the fast growth and large number of lactic acid bacteria, it can also extend the delivery time of yogurt.
6. Applied to whey processing
Whey contains nutrients such as whey protein, lactose, minerals, and vitamins, among which whey protein is a complete protein. The world's annual production of whey is about 9 × 107 tons, of which 50% is discharged as wastewater, which not only causes waste but also pollutes the environment. Using β - galactosidase to hydrolyze lactose in whey can remove the inconvenience caused by lactose crystallization during whey concentration and processing. In addition, this hydrolysate can also be used to produce whey beverages, syrups, and food additives.
7 Analysis of lactose content in dairy products
By combining refined β - galactosidase with other enzymes such as peroxidase and glucose oxidase, the lactose content in dairy products such as ice cream and cheese can be analyzed. This method is simple, fast, and cost-effective, and can be used without removing protein from the sample, making it suitable for application in the food industry.
8. Promote softening and ripening of fruits and vegetables
β - galactosidase is widely present in various plants, and its content generally increases during plant maturity. It can degrade cell wall polysaccharides containing galactose and release free galactose. Soluble galactose can promote pepper ripening and accelerate tomato ethylene production and ripening. β - galactosidase has been applied to soften pears, apples, potatoes, Chinese millet, and promote ripening in tomatoes, peppers, melons, cherries, stone fruits, avocados, and other crops.
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