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Detail produk:
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| Sifat fisik: | Bubuk putih ringan | Aktivitas enzim: | 10000U/G-90000U/g |
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| Bau: | bau khas | Kelarutan: | Itu dapat dikirim dengan satu kontainer 20". |
| Nilai pH optimal: | 4.0-9.0 | Suhu optimal: | 30-50 ℃ |
| Standar Eksekusi Produk: | GB1886.174-2016 | Jumlah tambahan: | 0,01 ~ 0,1% |
| Waktu hidrolisis enzimatik: | 1-3 jam |
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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