Lactase is an enzyme preparation produced by Aspergillus oryzae fermentation.
- Hydrolyzes Lactose
- Produces β-D-Galactose and a-D-Glucose
- One unit will hydrolyze 1.0 µmole of o-nitrophenyl-beta-D-galactoside to o-nitrophenol per minute at pH 4.5 and 30°C
β-galactosidase cleaves lactose into its monosaccharide components, glucose and galactose. It also catalyses the transglycosylation of glucose into allolactose, the inducer of β-galactosidase, in a feedback loop.
Lactase is used to screen for blue white colonies in the MCS of various plasmid vectors in Escherichia coli or other bacteria. Its primary commercial use is to break down lactose in milk to make it suitable for people with lactose intolerance.
Specific Activity: Activity >5000 u/g
Key Applications: Screen for blue white colonies, Break down lactose in milk
Product Type: Proteins, Enzymes & Peptides
Presentation: Off-white Powder
Format: Powder
pH: Optimum pH Range: Optimum pH's are 4.5 and 4.8 when O-Nitrophenyl-beta-D- galactopyranoside and Lactose are used as substrate, respectively(Lit.)
NOTES: Stability: Stable in pH range of 4.0 - 8.0. Stable to heat.
Solubility: Soluble in water, Insoluble in ethanol, acetone and isopropyl alcohol.
Storage & Handling: Store at +4°C.