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Produktdetails:
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| Physische Eigenschaften: | Helles weißes Pulver | Enzymaktivität: | 10000U/G-90000U/g |
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| Geruch: | unverwechselbarer Geruch | Löslichkeit: | Löslich in Wasser |
| Optimaler pH -Wert: | 4.0-9.0 | Optimale Temperatur: | 30-50 ℃ |
| Produktausführungsstandards: | GB1886.174-2016 | Additionsmenge: | 0,01 ~ 0,1% |
| Enzymatische Hydrolysezeit: | 1-3 Stunden |
Lipase catalyzes the hydrolysis of triglycerides under mild conditions and can also catalyze ester exchange and esterification reactions. In the baking industry, lipase can break down lipids in flour, improve dough extensibility, enhance bread softness and freshness. In the processing of sweet essence and dairy products, lipase hydrolyzes milk fat to produce short chain fatty acids, giving the product a strong milk flavor. In the process of oil modification, the oil structure
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