Lipase

Lipase

basic information:

Name: Lipase

Main ingredients: lipase, glucose

Product specification: 10000-300000U/G (can be customized)

Product properties: light yellow powder

Storage method: Store at room temperature and dry away from light

Shelf life: 12 months

Product introduction

Lipase is a lipase obtained by submerged fermentation and culture of selected Aspergillus niger, and then refined and extracted by microfiltration, ultrafiltration, and vacuum freeze-drying technology. Widely used in food processing, tanning, medicine, daily chemical and other industries.

{product description}

Lipase is a lipase obtained by submerged fermentation and culture of selected Aspergillus niger, and then refined and extracted by microfiltration, ultrafiltration, and vacuum freeze-drying technology. Widely used in food processing, tanning, medicine, daily chemical and other industries.

{mechanism of action}

Lipase can hydrolyze triacylglycerols to release diglycerides, monoglycerides, glycerol and free fatty acids. It can also catalyze the esterification, transesterification and transesterification of other water-insoluble esters.

In addition, it also showed some other enzyme activities, such as phospholipase, lysophospholipase, cholesterol esterase, acylpeptidase activity, etc.

Good solubility: soluble in water, the aqueous solution is light yellow liquid.

application

1. Processing of dairy products

The flavor in dairy products is the product of lipoprotein and lactose metabolism in milk, so lipase is often used to flavor cheese, cream and margarine, while cream and butter are used to make cakes, ice cream and other desserts. The use of , optimizes the flavor of related food crystals,

2. Flour improvement

Adding lipase to the dough can hydrolyze the triacylglycerides in the flour, increase the content of monoacylglycerols, delay spoilage, and prolong the shelf life.

3. Low-fat foods

Lipase is also used in the production of non-fat meat and low-fat food. The use of lipase in the processing process can decompose part of the fat and produce low-fat healthy food more favored by modern people.

4. Alcoholic fermentation

Lipase can be used to improve the aroma of alcoholic beverages. When a certain amount of lipase is added during the fermentation process of alcohol, the product will have an aroma similar to cheese.

Conditions of Use

Valid range: Temperature: 30-50C pH:7.0-8.0

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