β-Galactosidase
Diverse Sources: Derived from microorganisms, plants, and animals, enabling wide-ranging applications.
Flexible Forms: Offered as powders or liquids to meet different industrial requirements.
Stable Performance: Liquid formulations often include stabilizers or buffers to preserve enzyme activity.
Convenient Handling: Powdered products feature good flowability, simplifying storage and transportation.
β-Galactosidase (CAS No.: 9031-11-2) is a glycoside hydrolase that breaks β-galactosidic bonds. It occurs naturally in microorganisms, plants, and animals, providing diverse functional properties and applications. Commercially, it is offered either as a white to pale-yellow powder or as a liquid. Powdered forms are valued for their excellent flowability, facilitating storage and handling, while liquid formulations—ranging from light yellow to light brown and sometimes slightly opaque—often include buffers or stabilizers to maintain enzymatic activity.
β-Galactosidase Chemical Properties
Melting point | 100 °C |
Boiling point | 100 °C(Press: 800 Torr) |
Density | 1.14 g/cm3(Temp: 4 °C) |
Storage temp | -20°C |
Solubility | 1% acetic acid: 1 mg/mL |
Form | powder |
Color | slightly yellow |
PH | 7.3-7.7 |
Biological source | Escherichia coli |
Water Solubility | Soluble in water |
λmax | 405 |
Specific Activity | 750-950U/mg |
EPA Substance Registry System | Galactosidase, .beta.- (9031-11-2) |
Safety Information
Hazard Codes | Xn |
Risk Statements | 22 |
Safety Statements | 24/25 |
WGK Germany | 3 |
RTECS | LW5840000 |
F | 3-10 |
HS Code | 35079090 |
β-Galactosidase (CAS No.: 9031-11-2) is an enzyme that catalyzes the hydrolysis of β-galactosidic bonds and finds broad application across multiple fields. In the food industry, it is chiefly used to produce low-lactose dairy items—such as lactose-free milk and ice cream—to meet the needs of lactose-intolerant consumers. It is also employed in whey processing to recover lactose, in the production of functional galactooligosaccharides, and to enhance the clarity of fruit juices.
