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Lipases (CAS Number: 9001-62-1) used for the baking industry are both made from the best strain through submerged fermentation and extraction technique.
Range of application
Suitable for flour milling and bread flour improver.
Method of application
Add it into flour directly or add them into flour together after mixing with other dosing.
Transport and store in cool dry place and avoid direct exposure to sunlight or moisture. Stored below 25℃ in original sealed package, activity of solid enzyme remains stable for a period of up to 24 months. The shelf life can be extended when stored at 5℃.
More About Lipases
- Specific lipases would improve the handling properties of the dough, the dough strength and stability, the machinability of the dough and the oven spring.
- It also improves crumb structure and whiteness.
- The use in baking is claimed to be an alternative to chemical dough enhancers and emulsifiers.
- Lipases also increase the surface pressure of fuel cells, resulting in a better distribution of smaller, better-tolerated fuel cells.
- The result is a finer and silkier crumb structure, an optically whiter color, better dough handling properties, and a larger bread volume.
- Lipases belong to the family of hydrolases that act on the bonds of carboxylic acid esters.
- A large number of microorganisms are able to use natural oils and fats as a source of carbon for their growth.
- The enzymes responsible for breaking down oils and fats before they are digested by microorganisms are extracellular lipases, which catalyse the hydrolysis of free fatty acids, partial diglycerides and glycerols. trịglycerides tö free fatty acids, partial diglycerides and glycerols.
- Lipases catalyze esterification, acidolysis, alkalolysis, aminolysis in addition to hydrolytic activity on triglycerides.
- It has low substrate specificity, i.e. the ability to hydrolyse fats of different compositions; the ability to withstand relatively harsh washing conditions (pH 10-11, 30-60C); and the ability to resist harmful surfactants and enzymes, e.g. linear alkylbenzene sulfonates (LAS) and proteases.
- In eukaryotes, lipases are involved in various stages of lipid metabolism, including digestion, absorption, reconstitution, and metabolism of lipoproteins.
- In plants, they are found in the energy reserve tissues of all detergent formulations.
- Lipases that have been studied show profound stability around pH 6.0 – 7.5
Enzymes for Animal Feed
Livestock Feed Enzymes Lipase Enzyme ≥20,000u/g CAS 232-619-9Add to cart