Lipase LP-1000 is produced from selected strians of Aspergillus niger through submerged fermentation, extraction and refining process.
LP-1000 can not only hydrolyze fat to produce mono-or diglycerides and free fatty acids, but also catalyze ester synthesis and transesterification reactions. Fatty acids can act as substrates for the endogenous lipoxygenase contained in the dough, bleach the colored materials in the dough.
LP-1000 is suitable for baking industry. It is typically used in compounding with fungal alpha- amylase, glucose oxidase and xylanase to achieve superior effects
Declared Enzyme: Lipase
Systematic Name: EC 184.108.40.206, Triacylglycerol acylhydrolase
Activity: 100,000 U/g (Minimum)
Appearance: Pale brown Powder
Moisture: 8% (Maximum)
Effect of pH
Lipase LP-1000 has a wide range of effective pH from 3 to 12. See Figure 1.
Effect of Temperature
The effective temperature range for Lipase LP-1000 is from 15 to 60°C, and the optimal temperature ranges from 35 to 55°C. See Figure 2.
[Flour Improver In Baking]
Use of LP-1000 as dough improver in baking can ensure the following benefits:
■ Good emulsification property ensured by high activity of lipase;
■ Magnify loaf volume, make the texture of bread exquisite with even holes, give desirable tasty mouthfeel, optimize gluten matrix, retard evaporation of moisture from crust, thus prolong shelf life of bread;
■ Improve smooth finish and whiteness of noodles, enable refreshing, tasty, chewy and elastic mouthfeel, considerably reduce the dosage level of chemical agents and prolong shelf life of noodles;
■ Improve inside structures of steamed buns, ensure brilliant and smooth crust, tasty mouthfeel, and promote the fermentability and extendibility of steamed buns;
■ Reduce viscosity of dough, improve the handling properties of dough, make it more stretchy and elastic with a desirable soft handfeel;
■ The use of LP-1000 in combination with fungal alpha amylase, glucose oxidase and xylanase will ensure more desirable bread improving properties.
Use of lipase can effectively remove large amount of fat and oil contained in fish, considerably improve the freshness, taste, color and appearance of fish products; thus it can completely resolve the quality problems of fish fillets due to conventional chemical degreasing by alkali.
LP-1000 can decompose fatty acids contained in the raw materials and convert them into substances with special aromas, thus improve food flavor. LP-1000 is typically used as flavor enhancer of liquors, wine, fruit wine and dairies.
Lipase LP-1000 is packaged in 25kg cardboard drums with food grade plastic bags inside. Customized packaging is also available upon request.
Storage & Shelf-life
This enzyme has been formulated for optimal stability. Typical shelf-life is six months provided it is stored below 25°C in its original packaging, sealed and unopened, protected from the sunlight. Its shelf-life will be eighteen months if it is stored properly at 0～10°C. Prolonged storage and/or adverse conditions such as higher temperatures may lead to a higher dosage requirement.
Safe Handling of Enzymes
Inhalation of enzyme dust and mists should be avoided. In case of contact with skins or eyes, promptly rinse with water for at least 15 minutes. For detailed handling information, please refer to the Material Safety Data Sheet.