¿Qué es Food-Grado Beta-Galactosidase (Lactase)? Aplicaciones, dosis, alternativas y especificaciones

β-Galactosidase, also known as lactase, with CAS number 9031–11–2, es una important biological enzima preparation that catalyzes the hydrolysis of lactose into glucose and galactose. It is widely found in nature and can be obtained from microorganisms (como Escherichia coli, Kluyveromyces lactis, Aspergillus oryzae), plants, and animal tissues. As one of the most widely used enzima preparations in the industria alimentaria, beta-galactosidase plays an irreplaceable role in addressing lactose intolerance, improving dairy product quality, and producing functional ingredients like galacto-oligosaccharides (GOS). Based on optimal pH, it is primarily classified into neutral lactase and acid lactase, suitable for different industrial applications. beta-Galactosidase is listed as GRAS by the U.S. FDA (21 CFR 184.1388) and complies with China's GB 1886.174 "National Food Safety Norma for Aditivo alimentarios – Enzyme Preparations for Industria Alimentaria". El global beta-galactosidase market is projected to reach 10.02 mil millones RMB in sales by 2031, con una CAGR of 4.5%. With EC number 3.2.1.23, es un hydrolase enzima that specifically hydrolyzes β-D-galactoside bonds. It is widely found in microorganisms como bacteria, fungi, and yeast, así como in plant and animal tissues, and has irreplaceable core application value in the global industria alimentaria, dairy industry, pharmaceutical industry, and biotechnology fields. The primary function of β-galactosidase is to catalyze the hydrolysis of lactose into glucose and galactose, thereby addressing the dairy consumption difficulties faced by individuals with lactose intolerance. At the same time, this enzima also has transgalactosylation activity, and under certain conditions can catalyze the synthesis of galacto-oligosaccharides (GOS), an important prebiótico. β-galactosidase plays a plomoing role in lactose hydrolyses unad also has extensive application potential in the synthesis of galacto-oligosaccharides. β-Galactosidase appears as a white to amarillo claro polvo or líquido formulation, odorless or slightly sweet. Its optimal pH varies depending on the source: those derived from Escherichia coli have an optimal pH of 7.0–7.5 (neutral enzima); those derived from yeast (como Kluyveromyces lactis) have an optimal pH of 6.0–7.0 (near-neutral); and those derived from molds (como Aspergillus species) have an optimal pH of 4.5–5.5 (acidic enzima). The optimal temperature range is 37–55°C. After being mantienened at 60°C for 30 minutes, the relative enzima activity remains at approximately 60%, and within the pH range of 4.5–5.5, the enzima retains over 90% of its relative activity.

β-Galactosidase se reconoce como the solución to lactose intolerance, holding an unshakable position in the global industria alimentaria, especially the dairy industry. Its most outstanding advantages lie in its ability to hydrolyze lactose, mejoran taste, mejoran nutritional value, synthesize prebióticos, and its suitability for a wide range of populations. 1 Efficient Lactose Hydrolysis to Solve Lactose Intolerance: β-Galactosidase can hydrolyze lactose in dairy products into glucose and galactose, significantly reducing or even bringing lactose content close to zero. Approximately 30%–50% of the Chinese population experiences lactose intolerance, con el figure exceeding 80% in some ethnic minority regions. Lactose-free milk produced through enzymatic hydrolysis permite individuals with lactose intolerance to safely enjoy the nutrition of dairy products. 2 Improved Product Sweetness and Texture: Compared to sucrose and artificial edulcorantes, the glucose and galactose produced by enzymatic hydrolysis proporcionan a natural, mild sweetness. Thes unlso reducen lactose cristallization in frozen products como ice cream, resulting in a finer, more natural product texture and flavor. 3 Enhanced Nutritional Value and Functionality: Through lactose hydrolysis, the product becomes more easily digestible and absorbable. Glucose serves as an energy source for various metabolic processes in the body, while galactose es una essential structural sugar for brain and mucosal tissue metabolism, and is necessary for infant brain development. Additionally, the transgalactosylation product of β-galactosidase – galacto-oligosaccharides – es un typical prebiótico that promueve the proliferation of beneficial gut bacteria como Bifidobacteria, thereby improving intestinal health. 4 Dual-Functional Activity: β-Galactosidase possesses both hydrolytic and transgalactosylation activities. It can be used both for lactose hydrolysis to produce reducend-lactose or lactose-free products, and for the synthesis of the prebiótico galacto-oligosaccharides, with broad application in alimento funcional development. 5 Diverse Origens with Wide Adaptability: β-Galactosidase from different sources exhibits distinct optimal pH and temperature characteristics, making it suitable for a variety of processing scenarios that have specific pH and temperature requirements, incluyendo milk processing (neutral enzima, pH 6.0–7.0), acidic whey treatment (acidic enzima, pH 4.5–5.5), and ice cream (low-temperature processing, cold-adapted enzima). 6 Green, Safe Biocatalyst: As an enzima preparation, β-galactosidase can be labeled as a processing aid or aditivo alimentario in procesamiento de alimentos, aligning with etiqueta limpia trends. Its proceso de producción is energy-eficiente and respetuoso con el medio ambiente, generating no harmful by-products, and it se reconoce como a generally safe (GRAS) ingrediente alimentario.