Product Description
Phospholipase SBE-02LI is produced by submerged fermentation of Aspergillus niger followed by purification, formulation, and drying. Lipase is beneficial to dough handling properties, gluten strengthening, and crumb texture. Therefore, it has been used in the baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase the volume of bread and steamed bun. If used together with xylanase, fungal α-amylase, and glucose oxidase, it will contribute to the above improvements in a synergistic way.
Mechanism
Lipase is a kind of serine hydrolase which can catalyze the hydrolysis of triglyceride to finally produce glycerol and fatty acids. The hydrolysis takes place on the oil-water interface. Lipase can also catalyze ester synthesis and interesterification. The reactions can be illustrated as the following:
Product Standard
| No. | ITEMS | INDEX | |
| 1 | Particle size (%<40 mesh) | ≥80 | |
| 2 | Loss on drying/(%) | ≤8.0 | |
| 3 | Lead/(mg/kg) | ≤5.0 | |
| 4 | Arsenic/(mg/kg) | ≤3.0 | |
| 5 | Total viable count/(CFU/mL) | ≤50000 | |
| 6 | Coliform Bacteria/(CFU/mL) | ≤30 | |
| 7 | Escherichia coli | (CFU/mL) | <10 |
| (MPN/mL) | ≤3.0 | ||
| 8 | Salmonella/(25mL) | Not Detected |
Product Specification
| Items | Description |
| Declared Activity* | 2900u/g |
| Physical Form | Powder |
| Color** | White to grey |
| Odour | Normal microbial fermentation odour. |
Definition of Unit: 1 unit of Lipase equals the amount of enzyme, which hydrolyzes substance to get 1μmol titratable fatty acid in 1 min at 40℃ and pH7.5. Color: can vary from batch to batch. Color intensity is not an indication of enzyme activity.
Reaction Parameters
| Condition | Range |
| Activity Temperature | 30℃-70℃ |
| Optimum Temperature | 55℃-65℃ |
| Activity pH | 4.0 -10.0 |
| Optimum pH | 6.5-7.5 |
Recommended Dosage
For bread producing: The recommended dosage is 1-20g per ton of flour. 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.
Package
Package: 1 kg / bag.
Storage
Keep sealed in a dry and cool place and avoid direct sunlight.
Shelf Life
12 months in a dry and cool place.
Safe Handling Precautions
Enzyme preparations are proteins that may induce sensitization and cause allergic-type symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes, or nasal mucosa. Any direct contact with the human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.
Recommended Products Used Together
If Phospholipase is used together with xylanase, fungal α-amylase, maltogenic amylase, and glucose oxidase, it will contribute to improve the whole quality of the flour products.
Fungal α-amylase
Fungal α-amylase depolymerizes starch to produce oligosaccharides and a small amount of dextrin. The product performs well in flour correction and the baking industry.
Maltogenic amylase
An anti-staling maltogenic amylase preparation produced by Bacillus licheniformis. Widely used in the industries of flour mill, baking, and in some other industries.
Glucose oxidase
Glucose Oxidase SBE-01GO is able to whiten flour, strengthen gluten, and improve dough handling properties and is often used for various baked products.
