The dairy industry is continuously seeking ways to innovate, improve product quality, and cater to consumer health trends. Enzymes are powerful tools in this pursuit, and beta-galactosidase is a prime example, enabling crucial processes like lactose hydrolysis and the production of beneficial galacto-oligosaccharides (GOS). This article highlights the importance of beta-galactosidase in these applications and the advancements that make its use even more effective.

Lactose, the primary sugar in milk, is a source of energy but also causes digestive issues for a significant portion of the global population due to lactose intolerance. Beta-galactosidase enzymes are essential for breaking down lactose into its constituent monosaccharides, glucose and galactose. This process, known as lactose hydrolysis, makes milk and dairy products digestible for individuals with lactose intolerance. Furthermore, the resulting simpler sugars can enhance the sweetness and texture of products like yogurt and ice cream. The efficiency of this hydrolysis is paramount for manufacturers, and enzymes with high activity and stability are highly sought after.

Beyond its role in making dairy products more accessible, beta-galactosidase also possesses a valuable transgalactosylation activity. This means it can transfer galactose units onto lactose molecules, forming galacto-oligosaccharides (GOS). GOS are recognized as important prebiotics, meaning they selectively stimulate the growth and activity of beneficial bacteria, such as Bifidobacteria, in the human gut. This contributes to improved digestive health and nutrient absorption. As consumer interest in functional foods and gut health continues to grow, the demand for GOS-rich products is on the rise. Beta-galactosidase is therefore a key enzyme in creating these health-promoting ingredients.

The effectiveness of beta-galactosidase in these applications can be significantly influenced by its source and production method. Research into recombinant beta-galactosidases, such as those produced in microbial hosts like Komagataella phaffii, is leading to enzymes with improved characteristics. For instance, the recombinant Paenibacillus wynnii beta-galactosidase (β-gal-Pw) has shown a distinct advantage: it is not inhibited by D-galactose. This is a critical feature, as the buildup of D-galactose during lactose hydrolysis can slow down or halt the activity of less robust enzymes. The development of such high-performance enzymes ensures more consistent and efficient outcomes for dairy processors.

At NINGBO INNO PHARMCHEM CO.,LTD., we are dedicated to supplying the dairy industry with premium-quality enzymes. Our advanced production of beta-galactosidase, leveraging cutting-edge fermentation and purification techniques, ensures enzymes with high activity, stability, and desirable characteristics like D-galactose activation. We provide reliable enzyme solutions that empower dairy manufacturers to create innovative, healthier, and more accessible products. Partner with us to enhance your lactose-free offerings and explore the potential of prebiotic GOS enrichment.