Introduction:
Lipase is made from a fungal strain through cultivation and extraction technique. It is mainly used in flour and baking processing. It does not have other side activities. It can contain activity when used for Triglyceride, phospholipids, sugar lipid. It can decrease or instead of the use of emulsifier. It will have better synergies with other enzyme preparations such as glucose oxidase, fungal α-amylase enzyme to make bread volume larger, inflation better and organization more delicate. The synergies is much more great especially active with glucose oxidase. The mixed usage of lipase and glucose oxidase can improve the operational performance and the bakery product quality.
Product specification:
Powder, the activity 10000u/g, 20000u/g,CAS No.: 9001-62-1
Suitable condition:
The reaction temperature is 15-40℃,PH value is 6.5-10.5
Application:
1. Lipase acting on triglycerides prevents binding of glutenin which determine the elasticity and adhesion of the dough to ensure the large glutenin so that enhance dough gluten. In addition, triglycerides hydrolysis is conducive to the formation of the phospholipid, triglycerides hydrolysis is conducive to the formation of the phospholipid to enhance gluten network, to increase the muscular force of the dough, to improve the rheological characteristics of flour protein, to increase dough strength, resistance stirred and the quick expansion capacity when bread into the furnace which make the bread structure fine and uniform, heart tissue soft and taste better.
2. It can whiting flour: lipase break down fat into the fat-soluble pigment explained, greater access solution space with oxygen. The pigment oxidation fade then reach secondary brightening effect.
3. The lipase hydrolyzed fat into monoacylglycerol and diacylglycerol. Monoacylglycerol can be combined with the starch, thus delaying the aging of the starch. The supporting strength of the bread can be enhanced using a lipase in bread to improve flavor. Using lipase in the noodle and dough, the natural lipids can be modified and generated lipid and starch composite, amylose can be prevented in the process of expansion and cooked exudation, reduce spots appeared on the dough.
Safe reminding:
The enzyme is the protein material, for the sensitive person, if suck the enzyme powder or droplet may cause allergy, and may stimulate the skin if last for long time, the eye and the mucous membrane tissue, may wear the mask to protect yourself.
Matters needing attention:
The enzyme is a biological activity material, easily suppressived destructived by oxidant and heavy metal((Fe3+,Cu2+.Hg+,Pb+ and so on)should avoid with its contacting. please storage in cool and dry place, prevents deterioration from damp, enzyme activity survival rate is 90% in 6 months.
Packing specification:
Aluminums foil bag, 1kgx10bags/box; 1kgx20bags/box.
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