β-Galactosidase CAS#9031-11-2
Broad Biological Origin – Sourced from microorganisms, plants, and animals for versatile applications.
Multiple Formulations – Available in powder or liquid form to suit various industrial needs.
Good Stability – Liquid versions often contain buffers or stabilizers to maintain enzymatic activity.
Easy Handling – Powder form offers excellent fluidity, making storage and transport more convenient.
β-Galactosidase (CAS No.: 9031-11-2) is a glycoside hydrolase enzyme that catalyzes the hydrolysis of β-galactosidic bonds. It is commonly found in microorganisms, plants, and animals, resulting in a wide range of product features and applications. Commercially, it is mainly available as white to light yellow powders or as liquid formulations. Powder forms offer better flowability, making them easier to store and transport. Liquid forms typically range from light yellow to light brown and can be clear or slightly cloudy, often containing buffers or stabilizers to preserve 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 widely used due to its ability to catalyze the hydrolysis of β-galactosidic bonds. In the food industry, it is primarily applied in producing low-lactose dairy products, such as lactose-free milk and ice cream, addressing lactose intolerance issues. Additionally, it is utilized in whey processing for lactose recovery, the synthesis of functional oligosaccharides like galactooligosaccharides, and the clarification of fruit juices.
