| CAS No.: | 9001-62-1 |
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| Formula: | C11h9n3nao2+ |
| EINECS: | 232-619-9 |
| Type: | Enzyme Preparations |
| Nutritional Value: | Nutritional |
| Effect: | Nutrition |
| Customization: |
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Audited Supplier 100,000U/G Enzyme Activity Price Enzyme Lipase
| Product name | Lipase Enzyme |
| Appearance | White to Yellow Powder |
| Enzymatic activity | 5,000-10,0000 u/g |
| Activity Temperature | 25-50°C,NMT 55°C |
| Notice: 1. You can order directly if you need Lipase 100,000U/G. 2. We will choose DHL/TNT/Fedex to ship according to the destination country. 3. Please contact us freely if you need larger quantity, or have requirements for shipping details. |
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Lipase enzyme is an enzyme that catalyzes the hydrolysis of fats (lipids). Lipases are a subclass of the esterases.Lipase enzyme perform essential roles in the digestion, transport and processing of dietary lipids (e.g. triglycerides, fats,oils) in most, if not all, living organisms. Genes encoding lipases are even present in certain.
It is 1g solid enzyme powder (or 1mL liquid enzyme), under a certain temperature and pH condition, 1min hydrolyzes the substrate to produce 1μmol titratable fatty acid, which is an enzyme activity unit, expressed in u/g (u/mL)
Under certain conditions, lipase can hydrolyze triglycerides into fatty acids, diglycerides, monoglycerides and glycerol. The released fatty acids can be neutralized and titrated with a standard alkaline solution, and the end point of the reaction can be indicated by a pH meter or phenolphthalein according to consumption. Calculate its enzyme activity. The reaction formula is: RCOOH+NaOH→RCOONa+H2O.
| 1. Flour improving agent: lipase has satisfactory emulsifiability. It can effectively improve quality of all kinds of flour, like magnifying loaf volume,optimizing gluten matrix to make it exquisite and make mouthfeel better, slow down evaporating of moisture around crust, prolongs its shelf life, improve smooth finish and whiteness of noodles and make a better flexibility and mouthfeel, improve internal construction of steamed buns and promote quality performance of velvety and brilliant crust and great tasting, promote. | |
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2.Lipase is one of the important types of industrial enzyme preparations. It can catalyze reactions such as lipolysis, transesterification, and ester synthesis. It is widely used in oil processing, food, , daily chemical and other industries |
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3.Lipase is a special ester bond hydrolase, which can act on the ester bond of triglycerides to degrade triglycerides into diglycerides, monoglycerides, glycerol and fatty acids.
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