Food grade phospholipase enzyme of lipase 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 andF choline. Under specific condition it can also catalyze transesterification. The latter can be used to transform cheap crude phospholipids (mainly PC) into rare and high value-added product like phosphatidylserine upgrading the nutritional value or functionality of the phospholipids.
Phospholipase attacks the P-O bond specifically, where it first forms an intermediate with the substrate and then carries out lipolysis or transesterification as the following:Phospholipase attacks the P-O bond specifically, where it first forms an intermediate with the substrate and then carries out lipolysis or transesterification as the following:
The product complies with GB1886.174.The product complies with GB1886.174.
|Total viable count
|10 CFU/g 3 MPN/g
1. Improvement in PS yield. 2. Less requirement for chemicals.
DOSAGE AND APPLICATION
1.Dosage: 10-500ml/t DS (please note that the exact dosage should be optimized based on raw material specifications and processing parameters, etc.).
2.Addition: mixed with raw materials.
PACKAGE DAN STORAGE
1. Package：5kg jerry can.
2. Keep away from light and moisture under low temperature with good ventilation
3. Shelf life: 3 months under the recommended condition above, or 6 months at 5℃-15℃.
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. 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 doctor as soon as possible.