Food Grade Phospholipase Enzyme for the Production of Phosphatidylserine and Phospholipids

The product is produced by submerged fermentation of a selected microbial strain, containing high activity of phospholipase. It can selectively break down phospholipid diester bond in phosphatidylcholine (PC) to liberate phosphatidic acid and choline. Under specific conditions, it can also catalyze transesterification. The latter can be used to transform cheap crude phospholipids (mainly PC) into rare and high value-added products like phosphatidylserine, upgrading the nutritional value or functionality of the phospholipids.

Introduction

Mechanism

Phospholipase attacks the P-O bond specifically, where it first forms an intermediate with the substrate and then carries out lipolysis or transesterification as follows:

Specifications

The product complies with GB1886.174.

Benefits

• Improvement in PS yield.

• Less requirement for chemicals.

Recommended Dosage

• Dosage: 10-500ml/t DS (please note that the exact dosage should be optimized based on raw material specifications and processing parameters, etc.).

• Addition: mixed with raw materials.

• Reaction parameters.

Package

• Package: 1 kg / bag.

Storage

• Keep away from light and moisture under low temperature with good ventilation.

Shelf Life

• Shelf life: 3 months under the recommended condition above, or 6 months at 5℃-15℃.

Safety

Enzymes can induce allergy to those susceptible persons just like any other proteins. Inhalation of or body contact with enzymes can irritate skin, eyes, and mucosa. A mask should be put on while handling enzymes.

Inhalation of enzyme dust should be avoided. Once spilled onto skin or eyes, please immediately flush with water thoroughly. If any irritation develops, please see a doctor as soon as possible.