Lipase

Lipase

basicinformation:

Name:Lipase

Mainingredients:lipase,glucose

Productspecification:10000-300000U/G(canbecustomized)

Productproperties:lightyellowpowder

Storagemethod:Storeatroomtemperatureanddryawayfromlight

Shelflife:12months

Productintroduction

LipaseisalipaseobtainedbysubmergedfermentationandcultureofselectedAspergillusniger,andthenrefinedandextractedbymicrofiltration,ultrafiltration,andvacuumfreeze-dryingtechnology.Widelyusedinfoodprocessing,tanning,medicine,dailychemicalandotherindustries.

{productdescription}

LipaseisalipaseobtainedbysubmergedfermentationandcultureofselectedAspergillusniger,andthenrefinedandextractedbymicrofiltration,ultrafiltration,andvacuumfreeze-dryingtechnology.Widelyusedinfoodprocessing,tanning,medicine,dailychemicalandotherindustries.

{mechanismofaction}

Lipasecanhydrolyzetriacylglycerolstoreleasediglycerides,monoglycerides,glycerolandfreefattyacids.Itcanalsocatalyzetheesterification,transesterificationandtransesterificationofotherwater-insolubleesters.

Inaddition,italsoshowedsomeotherenzymeactivities,suchasphospholipase,lysophospholipase,cholesterolesterase,acylpeptidaseactivity,etc.

Goodsolubility:solubleinwater,theaqueoussolutionislightyellowliquid.

application

1.Processingofdairyproducts

Theflavorindairyproductsistheproductoflipoproteinandlactosemetabolisminmilk,solipaseisoftenusedtoflavorcheese,creamandmargarine,whilecreamandbutterareusedtomakecakes,icecreamandotherdesserts.Theuseof,optimizestheflavorofrelatedfoodcrystals,

2.Flourimprovement

Addinglipasetothedoughcanhydrolyzethetriacylglyceridesintheflour,increasethecontentofmonoacylglycerols,delayspoilage,andprolongtheshelflife.

3.Low-fatfoods

Lipaseisalsousedintheproductionofnon-fatmeatandlow-fatfood.Theuseoflipaseintheprocessingprocesscandecomposepartofthefatandproducelow-fathealthyfoodmorefavoredbymodernpeople.

4.Alcoholicfermentation

Lipasecanbeusedtoimprovethearomaofalcoholicbeverages.Whenacertainamountoflipaseisaddedduringthefermentationprocessofalcohol,theproductwillhaveanaromasimilartocheese.

ConditionsofUse

Validrange:Temperature:30-50CpH:7.0-8.0

Optimumrange:temperature;35-40C,pH;7.0-7.5.