Lipase SBE-02LI is a phospholipase preparation produced by submerged fermentation of Aspergillus niger followed by purification, formulation and
drying. The product is beneficial to dough handling
properties, gluten strengthening and crumb texture. Therefore, it has been used
in baking industry to improve dough stability, better crumb structure with
better whiteness and crust luster, and increase 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
Phosphlipase can modify flour phospholips and
change dough properties, which improves sensory perceptions of bakery products.
REACTION PARAMETERS
PARAMETERS |
RANGE |
Activity Temperature |
30℃-70℃ |
Optimum Temperature |
55℃-65℃ |
Activity pH |
4.0 -10.0 |
6.5-7.5 |
PRODUCT
SPECIFICATION
Items |
Description |
Declared Activity* |
2,900 u/g |
Physical Form |
Powder |
Color** |
White to grey |
Odour |
Normal microbial fermentation odour. |
*Definition of Unit: 1 unit of Lipase equals to 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.
PRODUCT STANDARD
The product complies with GB1886.174.
No. |
ITEMS |
INDEX |
|
1 |
Particle size (%<40 mesh) |
≥80 |
|
2 |
≤8.0 |
||
3 |
Lead/(mg/kg) |
≤5.0 |
|
4 |
Arsenic/(mg/kg) |
≤3.0 |
|
5 |
Total viable count/(CFU/g) |
≤50000 |
|
6 |
Coliform Bacteria/(CFU/g) |
≤30 |
|
7 |
Escherichia coli |
(CFU/g) |
<10 |
(MPN/g) |
≤3.0 |
||
8 |
Salmonella/(25g) |
Not Detected |
BENEFITS
1. Increase the volume of fermented dough;
2. Improve dough structure and fermentation;