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What do you know about lactase?

Lactase, alias:β-galactosidase, lactase catalyzes the hydrolysis of β-D-galactoside and α-L-arabinoside. 

The most studied of these catalyzes the hydrolysis of lactose, the products of which are galactose and

glucose, which are readily absorbed by the intestinal tract, and the sweetness of the hydrolyzed sugar 

solution is increased. Lactose has a low solubility and is easily precipitated in cold animal products, 

leaving the product with a granular structure.

Main functions of lactase

 Lactase breaks down excess lactose in the body into glucose and galactose. Glucose is a source of 

energy for the metabolism of all parts of the human body, while galactose is a structural sugar 

necessary for the metabolism of the human brain and mucous membrane tissues, which are essential 

tissues for the development of the brain in infants and young children, and are closely related to the 

rapid growth of the infant's brain. Furthermore, lactase can also generate oligosaccharides through 

transglycosylation in the human body. These oligosaccharides are a kind of low molecular weight, 

non-sticky water-soluble dietary fiber, which is only utilized by bifidobacteria as a proliferator in the

 intestinal tract, but will not be utilized by putrefactive bacteria, which can greatly reduce the production

 of harmful toxins in the intestinal tract, and play a very important role in the prevention of constipation

 and diarrhea.

Application of lactase

The application of lactase enzymes in the dairy industry focuses on the conversion of low-sweetness and 

low-solubility lactose into sweeter, more soluble monosaccharides. This process not only increases the 

sweetness but also reduces the possibility of lactose crystallization precipitation in ice cream, concentrated 

milk, and light condensed milk. Through the action of lactase, lactose can be hydrolyzed into glucose and

galactose, thus improving the taste and quality of dairy products.

In medicine, lactase is commonly used to treat patients with lactose intolerance. It helps to adjust the intestinal

environment, promote the absorption of calcium, magnesium and other minerals, and play a role in adjusting 

and protecting the baby's intestines.

In addition, lactase plays the role of emulsification and stabilization in food processing, increasing the stability,

durability, elasticity and toughness of food.