Lactose intolerance refers to the body's inability to effectively digest lactose in dairy products, leading to gastrointestinal discomfort. In Asia, over 90% of the population may suffer from lactose intolerance.
The digestion of lactose requires β-galactosidase secreted by the intestines. When the body secretes insufficient amounts of this enzyme or the enzyme activity is too low, ingested lactose cannot be fully broken down into glucose and galactose. Undigested lactose directly enters the large intestine, where it is fermented by bacteria, producing gas and causing intestinal discomfort.
β-galactosidase is an enzyme that breaks down lactose into glucose and galactose-two monosaccharides that can be directly absorbed and utilized by the human body.
β-galactosidase specifically targets the β-1,4-glycosidic bond, which is present in lactose molecules. Lactose is a disaccharide composed of glucose and galactose linked by a β-1,4-glycosidic bond, and is widely found in milk and dairy products. Thus, the core function of β-galactosidase is to decompose lactose into directly absorbable glucose and galactose, aiding in the digestion of dairy products. For lactose-intolerant individuals, it is used as a lactase supplement and also in the food industry for producing lactose-free dairy products.
β-Galactosidase Unlocks Diverse Applications
Alleviate Lactose Intolerance
Hydrolyzing lactose in cow's milk with β-galactosidase can reduce lactose content by 70%~80%, addressing the dairy consumption needs of lactose-intolerant patients.
Enhance Sweetness
Lactose has a low sweetness. Hydrolysis of one lactose molecule produces one glucose molecule and one galactose molecule, significantly increasing the sweetness of dairy products and reducing the use of sweeteners.
Produce Galactooligosaccharides (GOS)
Galactooligosaccharides are generated by the catalysis of β-galactosidase using lactose from cow's milk or whey as the substrate. GOS acts as a bifidobacterium proliferation factor and inhibits the growth of exogenous bacteria.
Fermented Dairy Products
Yogurt made from β-galactosidase-hydrolyzed milk shortens the milk coagulation time by approximately 15%~20% compared to yogurt prepared with ordinary skim milk. It also saves sucrose usage and improves the flavor and texture of yogurt.
Whey Processing
Whey contains nutrients such as whey protein, lactose, minerals, and vitamins. Hydrolyzing lactose in whey with β-galactosidase eliminates the inconvenience caused by lactose crystallization and precipitation during whey concentration.
Healthdream focuses on core products such as β-galactosidase and other enzyme preparations. With microbial fermentation technology as its core, the company develops a series of enzyme preparations featuring high activity, high stability, and low energy consumption, covering application scenarios including dietary supplements and food processing. It provides customers with customized product solutions and full-cycle technical support, striving to become a trusted biocatalysis solution service provider and empowering the green upgrading of various industries with high-quality enzyme preparation products.