The Lysophospholipase is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying.The product has high hydrolytic activity within a wide range of temperature and pH.
Mechanism and product standard
Phospholipids are lipids containing phosphate group and can be divided into sphingolipids and glycerophospholipids according to their chemical structure. In plants phospholipids exist predominantly in the form of glycerophospholipids. The general formula of their structures is shown in Figure 1.
Depending on the type of hydrolysis they catalyze, phospholipases are categorized into phospholipase A1, phospholipase A2, phospholipase B, phospholipase C and phospholipase D as illustrated in the below figure. The present product belongs to phospholipase B.
Particle size (%<40 mesh)
Loss on drying/(%)
Total viable count/(CFU/g)
The recommended dosage is 0.1-5kg/t DS. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.
Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals.Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided.If irritation or allergic response for skin or eyes develops, please consult a doctor.
Storage and Shelf life
Storage： Keep sealed in a dry and cool place and avoid direct sunlight.
Shelf life: 12 months in a dry and cool place.