Lipase Powder CAS 9001-62-1

Fats and oils are important components in food. The position of fatty acids in the main chain of glycerol, the chain length of fatty acids and the degree of unsaturation will affect the nutrition, sensory evaluation and physical properties of triglycerides. Lipases can modify the properties of lipids by changing the position of fatty acids or by replacing one (or more) of them, so that a relatively inexpensive lipid with low utilization value can be converted into a high-value fat.

Low-value fats can also be chemically transformed into higher-value fats, but the transesterification of lipases processed in this way alters the properties of low-value fats, such as palm oil to make cocoa butter. Palm oil has a higher content of palmitate, its melting point is 23°C, and it is liquid at room temperature, while cocoa butter contains more stearate, and its melting point is 37°C. Cocoa butter melts in the mouth and will give people a refreshing and smooth feeling. a feeling of.

The catalyzed transesterification of lipases in organic solutions has many other applications: simulating breast milk fat in infant formula, producing some important polyunsaturated fatty acids, low- or high-calorie lipids, and producing biodiesel from rapeseed oil. In addition lipase is also used in the production of corn oil, sunflower oil, peanut oil, olive oil and soybean oil.

The application of lipase in the fat and oil industry has the following advantages: the temperature required is not too high, on the one hand, it reduces the consumption of fossil fuels and thus reduces the cost; on the other hand, because of the low temperature, the thermal degradation of unsaturated fatty acids will also Reduce, so that pure natural fatty acids can be obtained without distillation, unsaturated fatty acids have high nutritional value, and polyunsaturated fatty acids can protect mono- and di-glycerides in the production process. The main ingredient, such oils can slow down the growth of triglycerides in the blood to control the accumulation of body fat and high cholesterol.

Lipase can be added to food to adjust the fire and enhance the aroma of food by synthesizing aroma components such as short-chain fatty acid esters, alcohols, acetone, acetaldehyde, dimethyl sulfide and lower fatty acids.

For example, in cheese production, lipase degrades fat into free fatty acids, and free fatty acids are decomposed to form volatile fatty acids, isovaleraldehyde, diacetyl, 3-hydroxybutanone and other flavor substances, which improve the flavor of cheese and produce special fragrance.

Lipase can also catalyze the release of medium-chain (C12, C14) fatty acids from fat to produce smooth and sweet. Free fatty acids are released to participate in chemical reactions, and induce the synthesis of aroma components such as acetoacetic acid, β-keto acids, methyl ketones, aroma esters and lactones.

In the production process of lean meat, excess fat is removed by adding lipase; lipase also plays a very important role in the fermentation step of sausage production, which determines the release of long-chain fatty acids during the maturation process; lipase also It is used to improve the flavor of rice, improve the taste of soybean milk; improve the taste of fruit wine, and improve the fermentation speed of fruit wine.

Lipase is widely used in the dairy industry, and its current applications include the enhancement of cheese flavor and maturation time, the development of quasi-cheese products, and the lipolysis of milk fat and cream.

The production of free fatty acids from milk fat by lipase can be used in many dairy products, especially soft cheeses with special flavor characteristics. Lipase is also used in coffee mate to add creaminess.

In bread production, the use of lipase can extend shelf life, control non-enzymatic browning, increase bread volume, and improve bread structure.

The quality of black tea is largely dependent on dehydration, mechanical cutting and fermentation during processing. The enzymatic deterioration of membrane lipids in black tea production can produce characteristic volatile flavor compounds, which further emphasizes the importance of lipids for flavor development. The lipase produced by Rhizomucor mihe can reduce the lipid content in tea leaves and enhance the concentration of polyunsaturated fatty acids, thus ensuring the flavor of tea leaves.