Lipase SBE-01LI 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 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
Lipase is a kind of serine hydrolase which can catalyze hydrolysis of triglyceride to finally produce Glycerol and fatty acids. The hydrolysis takes place on oil-water interface. Lipase can also catalyze ester synthesis and interesterification.
REACTION PARAMETERS
PARAMETERS |
RANGE |
Activity
Temperature |
30℃-50℃ |
Optimum
Temperature |
30℃-40℃ |
Activity pH |
5.0 -9.0 |
6.0-8.0 |
PRODUCT
SPECIFICATION
Items |
Description |
Declared Activity* |
120,000 u/g |
Physical Form |
Powder |
Color** |
Light yellow |
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 |
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