Lipase Enzyme For Sale (CAS Number: 9001-62-1)

Lipase

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DESCRIPTION

Lipases (CAS Number: 9001-62-1) used for the baking industry are both made from the best strain through submerged fermentation and extraction technique.

  • LIP100
    A specific enzyme that digests fat and is characterized by its ability to hydrolyze fat over a wide range of temperatures and pH. It is effective in regulating the level of cholesterol and triglycerides and also helpful in the different dietary regimes for weight management.
  • LIP400
    It can improve the proportion of polar and non-polar lipid in flour, and more polar hydrolysis products were obtained than that in untreated flour by lipase, which plays a critical role in enhancing dough stability and gas holding capacity. The effects are similar to those of emulsifiers.

CHARACTERISTICS

ItemsLIP100LIP400
Physical AppearanceLight brown to brown powderGray to light yellow powder
EC Code3.1.1.33.1.1.4
TypeTriacylglycerolPhospholipase 
pH4.5-9.5 5.0-8.5
Temperature40-65℃  35-60℃

FUNCTION

LIP100

  • Promote dough extensibility;
  • Improve the reticular structure in gluten;
  • Effectively increase the brightness of steamed buns.

LIP400

  • Emulsifier replacer;
  • Increases dough mechanical handling tolerance and stability;
  • Increases the loaf volume;
  • Improves the fineness of the crumb.

USAGE

Range of application

Suitable for flour milling and bread flour improver.

 Recommended dosage

  • LIP100: 5ppm~30ppm (0.5-3.0g/100kg flour)
  • LIP400: 10ppm~30ppm (1.0-3.0g/100kg flour)
  • Optimal dosage is confirmed by flour nature and baking experiment.

 Method of application

Add it into flour directly or add them into flour together after mixing with other dosing.

PACKAGE

20kg /barrel

STORAGE

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