A cost-effective, high concentration lipase for baking.
Lipase LP-2000 is produced from selected strains of Aspergillus niger through submerged fermentation, extraction and refining process. Its high activity and conversion rate enables LP-2000 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 assubstrates for the endogenous lipoxygenase contained in the dough, bleach the colored materials in the dough.
Lipase LP-2000 is widely used in the production of flour treatment agents. It is typically used in compounding with fungal alpha- amylase, glucose oxidase and xylanase to achieve superior effects.
■ Reduces dough viscosity, gets better elasticity and handling properties
■ Enlarges loaf volume, ensures desirable texture and good taste of bread; reduces the volatilization of water in bread crust and helps to extend shelf life
■ Improves the surface smoothness and whiteness of noodles, enables noodles taste smooth with good elasticity; greatly reduces the amount of chemical additives to extend the shelf life of noodles
■ Improves the internal structures of steamed bread, enables a smooth surface and good taste, promotes the fermentation and re-steaming performance of steamed bread
Declared Enzyme: Lipase
Systematic Name: EC 22.214.171.124, Triacylglycerol acylhydrolase
Activity: 200,000 U/g (minimum)
Appearance: Pale brown Powder
Moisture: 8% (Maximum)
EFFECT OF PH
Lipase LP-2000 has a wide range of effective pH from 3 to 12. See Figure 1.
EFFECT OF TEMPERATURE
The effective temperature range for Lipase LP-2000 is from 15 to 60°C, and the optimal temperature ranges from 35 to 55°C. See Figure 2.
|Figure 1: Effect of pH on Activity||Figure 2: Effect of Temperature on Activity|
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