LIPASE

FEATURES

1.   Optimal pH Range: 2.5-10.5.
2.   Optimal Temperature: 37-60°C. The enzyme activity remains over 90% after being kept at 95°C for 10 minutes and 80% after 5 minutes under 85°C and 85% humidity.
3.   Good Stability: 85% activity remained after 12 months' storage
4.   Origin: From two strains (CRL, TLL)
5.   Appearance: Light yellow powder
6.   Specification: 5,000U/g-20,000U/g
7.   Packing: 25kg/bag

WORK MECHANISM

The bonds between the alcohol and fatty acid components are known as ester bonds. Lipases act at this ester bond, which joins a hydroxyl group of the glycerol molecule to the carboxyl group of the fatty acid. When the bond is broken, free fatty acid molecules are released.

UNIT DEFINITION

The amount of enzyme needed to liberate 1 umole fatty acid from triglyceride in one minute at specified conditions.

USAGE METHOD

Efficient reaction, mild conditions, and nonpoisonous side effect. It can be widely used in food, tannage, detergent additive, paper deinking, biodiesel, etc.
Flour process: 3-5 ppm for steamed buns and noodle flour, 10-20 ppm for bread flour (1-2g/100kg for flour), 0.3-0.5% for flour improver.
Tanning: used in conjunction with protease and lipase should be 10% normally.
Other industries: used properly based on working conditions.

STORAGE

Stored in a cool dry place and avoid direct sunlight for 12 months. Avoid to be exposed to the sun, rain, high temperature and high humidity.