Food-Grade Beta-Galactosidase (Lactase) là gì? Ứng dụng, liều dùng, sản phẩm thay thế & thông số

β-Galactosidase, also known as lactase, with CAS number 9031–11–2, is an important biological enzyme preparation that catalyzes the hydrolysis of lactose into glucose and galactose. It is widely found in nature and can be obtained from microorganisms (such as Escherichia coli, Kluyveromyces lactis, Aspergillus oryzae), plants, and animal tissues. As one of the most widely used enzyme preparations in the food industry, 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 Standard for Food Additives – Enzyme Preparations for Food Industry". The global beta-galactosidase market is projected to reach 10.02 billion RMB in sales by 2031, with a CAGR of 4.5%. With EC number 3.2.1.23, is a hydrolase enzyme that specifically hydrolyzes β-D-galactoside bonds. It is widely found in microorganisms such as bacteria, fungi, and yeast, as well as in plant and animal tissues, and has irreplaceable core application value in the global food industry, 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 enzyme also has transgalactosylation activity, and under certain conditions can catalyze the synthesis of galacto-oligosaccharides (GOS), an important prebiotic. β-galactosidase plays a leading role in lactose hydrolysis and also has extensive application potential in the synthesis of galacto-oligosaccharides. β-Galactosidase appears as a white to light yellow powder or liquid 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 enzyme); those derived from yeast (such as Kluyveromyces lactis) have an optimal pH of 6.0–7.0 (near-neutral); and those derived from molds (such as Aspergillus species) have an optimal pH of 4.5–5.5 (acidic enzyme). The optimal temperature range is 37–55°C. After being maintained at 60°C for 30 minutes, the relative enzyme activity remains at approximately 60%, and within the pH range of 4.5–5.5, the enzyme retains over 90% of its relative activity.

β-Galactosidase is recognized as the solution to lactose intolerance, holding an unshakable position in the global food industry, especially the dairy industry. Its most outstanding advantages lie in its ability to hydrolyze lactose, improve taste, enhance nutritional value, synthesize prebiotics, 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, with the figure exceeding 80% in some ethnic minority regions. Lactose-free milk produced through enzymatic hydrolysis allows individuals with lactose intolerance to safely enjoy the nutrition of dairy products. 2 Improved Product Sweetness and Texture: Compared to sucrose and artificial sweeteners, the glucose and galactose produced by enzymatic hydrolysis provide a natural, mild sweetness. This also reduces lactose crystallization in frozen products such as 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 is an 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 – is a typical prebiotic that promotes the proliferation of beneficial gut bacteria such as 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 reduced-lactose or lactose-free products, and for the synthesis of the prebiotic galacto-oligosaccharides, with broad application in functional food development. 5 Diverse Sources 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, including milk processing (neutral enzyme, pH 6.0–7.0), acidic whey treatment (acidic enzyme, pH 4.5–5.5), and ice cream (low-temperature processing, cold-adapted enzyme). 6 Green, Safe Biocatalyst: As an enzyme preparation, β-galactosidase can be labeled as a processing aid or food additive in food processing, aligning with clean label trends. Its production process is energy-efficient and environmentally friendly, generating no harmful by-products, and it is recognized as a generally safe (GRAS) food ingredient.