Lipase Enzyme Raw Materials Lipase Enzyme Powder

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Lipase Enzyme Powder Usage and Synthesis.

Lipases are a class of enzymes with a variety of catalytic abilities that can catalyze the hydrolysis, alcoholysis, esterification, transesterification, and reverse ester synthesis reactions of triacylglycerol esters and other-some water-insoluble esters, in addition to exhibiting a number of other enzyme activities, such as phospholipases, lysophospholipases, cholesterol esterases, and acylpeptide hydrolase activities (Hara; Schmid).

The exertion of the different activities of lipases depends on the characteristics of the reaction system, e.g., ester hydrolysis is promoted at the oil-water interface, whereas synthesis and ester exchange can be enzymatically promoted in the organic phase.

Lipases are widely used in industrial production. For example, in the food industry, lipase is used in meat degreasing, flour improvement, fat modification, cheese processing, brewing and sauce processing.

In the feed industry, lipase and other carbohydrate degrading enzymes are compounded into complex enzymes as feed additives, which can effectively improve feed utilization.

Lipase is also widely used in the pharmaceutical and fine chemical industry in the biological disassembly of chiral compounds. In the paper industry, lipase can realize the enzymatic removal of turpentine in wood pulp. In the biodiesel industry, lipase can be used to catalyze the transesterification reaction of oil and grease with chain-breaking alcohols for enzymatic synthesis of biodiesel.

In the washing industry, leather processing and textile industry lipase is also used in a large number of applications.

Uses of Lipase Enzyme.

Food industry: It has good emulsifying properties. Enhance the stability and fermentation resistance of dough, improve the strength of cooking quality and increase the volume of products. It has whitening effect and improves the surface quality and internal color of steamed bread products. Can improve the internal organization of steamed bread, improve the appearance of texture, improve the taste. Extend the shelf life of the product, good effect of re-steaming.

Recommended usage is 1.0-3.0g/100kg flour (10-30ppm). b) Food aroma: Through the decomposition of fatty acids in raw materials, it is converted into substances with special aroma to increase the flavor of products. Such as white wine brewing, dairy flavor enhancement. c) Biological fermentation and animal extract process for hydrolysis or degradation of fats and oils .

Enzyme preparation. Mainly used for lipid modification, lipid hydrolysis and casein manufacturing, can prevent and control the fat rancidity of chocolate and dairy products. Lecithin hydrolysis of the maximum use of 10,000 LENU / kg crude lecithin, other production needs according to the appropriate amount of use.

Enzyme preparation. Mainly used in cheese manufacturing (degreasing and make products produce special flavor, the maximum dosage of 100mg/kg), lipid modification, lipid hydrolysis, in order to prevent certain dairy products and chocolate and other fat rancidity.

It is an excellent preparation to produce special flavor of milk chocolate and cream cake. It is added to egg white to break down the fat that may be mixed in it, so as to improve its foaming ability.

Physiological effect of Bulk Lipase Enzyme Powder.

Product Methods of Lipase Enzyme.

Prepared from animal tissues: the first stomach edible tissue of calves, goats or lambs, or the pancreas tissue of animals. Obtained by purifying the above two edible tissues and then extracting them with water.

Cultured from Aspergillus niger var. (Aspergillusnigervar.) Aspergillus oryzaevar. or Pseudocystic yeast (Eremotheciumnshbyii), etc., the fermentation broth is filtered, salted with 50% saturated ammonium sulphate solution, and then precipitated with acetone in sections, then dialyzed and crystallized.

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