Lactase
Lactase questions and answers
Learn more about Lactase at Diet & Health.net.
Q: How to make lactase which is the enzyme?
i need to make a model for lactase. Could you please help me with this?
A: searching in the protein databank (pdb) would be a good start
Q: What happens to the lactase enzyme when it is boiled?
Lactase is a sugar. I know that nothing really happens to it, but I need an explanation.
A: lactase is not a sugar. lactose is a sugar. lactase is the enzyme that breaks down lactose. enzymes are proteins (most of them, i believe) and temperature changes causes proteins to be denatured, which means they lose the secondary or tertiary shape, or even quarternary shape if they attain it. restoring the environment back to what it should be will reverse the denaturation.
Q: What is the use of lactase in the production of lactose-free milk?
What is the use of lactase in the production of lactose-free milk?
A: Lactase is the enzyme that breaks down lactose into glucose and galactose. No lactose, no ill effects.
Q: Why do lactase enzymes react with lactose but not with sucrose?
Apparently, when lactase enzymes react with lactose, it breaks down into glucose and galactose. And it doesn't react at all with sucrose. Now that I've got that part figured out, I just need to know why.
A: the shape of the enzyme determines its job...
the shape of the enzyme for sucrose is not the same shape as that of lactose..
Q: Would lowering pH of the lactase solution affect the enzyme?
Another way to denature and change some enzymes is by lowering their pH of the solution.
(Lactase normally works in the highly acidic environment of the stomach.)
Would lowering the pH of the lactase solution affect the enzyme? Why or why not?
A: yes its true that any change in ionic environment has the ability to change the tertiary structure, active site etc. of an enzyme and therefore limit its function. Even in your example where this enzyme functions normally at low pH, lowering the pH even further will have the same effect and lessen its specific activity. All enzymes have an "optimal" rate of activity at a specific pH, and this rate goes down below and above it. If you've seen a graphic of this it looks like a hill, the rate of catalysis approaching zero far below and far above the optimal pH.
Q: What is the difference between lactose intolerant & lactase intollerant?
I had a contact tell me that she was lactase intollerant.
What the hell is that?
A: Lactose intolerant is a CONDITION where the body does not respond properly to breaking down diary products causing the body to react abnormally.
Lactase (LCT) is an ENZYME that attacks the fine hairy like villi lining the small intestine which produces the CONDITION lactose intolerant.
Your friend wants to be "different" and just convoluted both Lactose and Lactase. Her real condition is Lactose Intolerant BECAUSE her Lactase enzymes are attacking her small intestine villi.
Q: what type of glucose is yielded when lactase breaks down lactose?
what type of glucose is yielded when lactase breaks down lactose?
is it alpha or beta glucose?
A: Lactose (disaccharide of β-D-galactose & β-D-glucose) is normally split by lactase.
So it is beta-glucose.
Q: Would lowering the pH of lactase solution affect the enzyme?
It's possible to denature and change some enzymes by lowering the pH of the solution. So, would that work on the lactase solution? Would it affect the enzyme? Explain, as well.
Lactase normally works in the highly acidic environment of the stomach...
A: Enzymatic activity is strongly dependant on protein conformation. Since pH determines whether an amino acid's side chain is charged or not, and ionic interactions affect tertiary protein structure, pH has a pronounced effect on a protein's conformation and therefore on its enzymatic rate. Typically, the maximum rate of action of an enzyme is found only when it is folded in a precise fashion. The pH which produces this precise folding is termed its pH optimum. An enzyme's pH optimum may be determined by performing multiple assays, each identical except for the pH at which it is run. Graphic display of the resulting data (reaction rate versus pH) demonstrates the enzyme's pH optimum.
Thus, in this case, changing the pH of the lactase solution will result in a change in the rate of the enzyme reaction. To design a detailed experiment to prove the change in activity of lactase with a change in pH, please click on the link below.
Q: what is seen when the enzyme lactase is reacted with milk?
im doing an experiment and i need to know what i will observe when i add milk to lactase? will it go lumpy?
thank for the help!
A: if you add lactase to milk, it will react with the lactose in the milk. lactose is a dissacharide, which means it is made from two sugars. these two sugars are glucose and galactose. this means, when you break down the lactose you get glucose and galactose. so, when the enzyme lactase reacts with the milk you will get glucose and galactose. you could indicate this by heating the solution with an indicator
Q: Does Lactase work for lactose intolerance?
I'm lactose intolerant and finding the limited diet really difficult and downright depressing. I've heard of Lactase supplements which are supposed to replace the enzyme that's missing that helps us digest lactose. Has anyone used or is using this product> Does it work? Any side affects I should know about?
A: Hi there.
We used to use Lactase for our daughter and it worked, didn't notice any side-effects. We used to vary it with Soya milk and even goats milk (different type of lactose), so that might have been connected.
We also used lactolite drops into ordinary milk, that braks down the cow lactose that caused the trouble.
Good luck, Steve.
Q: What are the substrates of Lactase, Maltase, Protease, and Lipase?
What are the substrates of Lactase, Maltase, Protease, and Lipase?
For example: The substrate of salivase is starch. Please help! -Thanks-
A: lactose, maltose, protein, lipid
Q: Is the breakdown of lactose, catalysed by lactase, a dehydration reaction or a hydrolysis reaction?
Im thinking its a dehydration reaction because you take away a H+ and OH- to create water
i also know that lactase is the enzyme that breaks down lactase..
oh im confused..
which one is it?
A: it's hydrolysis....
with the following reaction....
Lactose (C12H22O11) + water (H2O) ----> glucose (C6H12O6) + galactose (C6H12O6)
Q: Is it possible to take too much lactase?
I'm lactose intolerant so I take little tablets of lactase enzyme before I eat anything with lactose. On the bottle, it says it's safe to take it with every meal because it's natural. There's no warnings, nothing that says "do not take more than such and such number of pills within 24 hours", and I'm wondering if it's possible to take too much of it. Is it possible to have too much lactase enzyme in you when you're not producing any in the first place?
A: depends on height weight and the enzymes but i believe you cannot take more than 4 in a 12 hour period.
Q: What gene(s) are responsible for the regulation and production of the lactase enzyme?
Also, what role has natural selection and mutation played in the evolution and prevalence of lactose intolerance and intolerance?
A: The transcription PDX-1 is thought to play a role in regulating the expression of mammalian lactase (lactase-phlorizin hydrolase).
Q: Does pasteurization vaporize the lactase found in milk?
If that is the case, that would explain why so many people are lactose intolerant.
A: Lactase is an enzyme (large protein). It is not found in milk. It is found in the small intestines of humans. Lactase is produced by cells that line the small intestine.
Heat (pasteurization) would not "vaporize" a large protein molecule like lactase. Heat might inactivate an enzyme.
If milk contained lactase(which it doesn't), then milk would only contain the enzymatic hydrolysis products of lactose (glucose and galactose) and no lactose.