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Lactase (EC 3.2.1.108) is an enzyme produced by many organisms and is essential to the complete digestion of whole milk. It breaks down the sugar lactose into its component parts, galactose and glucose. Lactase is found in the brush border of the small intestine of humans and other mammals.
Lactase enzymes similar to those produced in the small intestines of humans are produced industrially by fungi of the genus Aspergillus. The enzyme, β-galactosidase, is available in tablet form in a variety of doses, in many countries without a prescription. It functions well only in high-acid environments, such as that found in the human gut ...
After a time, certain colonies began to grow. However, the EbgA protein is an ineffective lactase and does not allow growth on lactose. Two classes of single point mutations dramatically improve the activity of ebg enzyme toward lactose. [24] [25] and, as a result, the mutant enzyme is able to replace the lacZ β-galactosidase. [26]
Some companies take the additional step of adding lactase, an enzyme that breaks down lactose, to eliminate even more of the milk sugar in the product. (Check the label for lactose information ...
"The enzyme lactase, which breaks down milk's sugar, is deficient in a large population of Americans, leaving them sensitive to lactose," Moody says. ... Take time to notice and enjoy your meal's ...
Lactose-free milk is cow’s milk that has had lactase—an enzyme that breaks down (i.e., digests) lactose—added to effectively eliminate the lactose content.
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