Lipase, 2,900 u/g

Lipase, 2,900 u/g
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Catalog Number IE-1120

Physical Form Powder

Color White to grey

Declared Activity 2,900 u/g

Overview

Description The enzyme Phospholipase is derived through a process involving submerged fermentation of the fungus aspergillus niger, subsequent purification, formulation, and drying. This phospholipase enhances the manageability of dough, fortifies gluten, and refines the texture of the crumb, making it a valuable addition to the baking industry. Its application leads to improved dough stability, resulting in bread and steamed buns with superior crumb structure, enhanced whiteness and crust shine, as well as increased volume. When combined with xylanase, fungal α-amylase, and glucose oxidase, Phospholipase SBE-02LI works synergistically to further amplify these positive effects.
Mechanism Phospholipase is a kind of hydrolase which can catalyze hydrolysis of phospholipids. The hydrolysis takes place on oil-water interface. Lipase can also catalyze ester synthesis and interesterification.
Dosage For bread producing: The recommended dosage is 1-20 g 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.

Dosage

For bread producing: The recommended dosage is 1-20 g 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.

Specifications

Declared Activity 2,900 u/g
Physical Form Powder
Color White to grey
Odour Normal microbial fermentation odour.
Particle Size (%<40 mesh) ≥80
Lead ≤5.0 mg/kg
Arsenic ≤3.0 mg/kg
Total Viable Count ≤50000 CFU/g
Coliform Bacteria ≤30 CFU/g
Escherichia coli <10 CFU/g, ≤3.0 MPN/g
Salmonella/(25g) Not Detected

Reaction Parameters

Activity Temperature 30°C-70°C
Optimum Temperature 55°C-65°C
Activity pH 4.0-10.0
Optimum pH 6.5-7.5

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