PRODUCT DESCRIPTION
Phospholipase SBE-02LI is produced by submerged fermentation of Aspergillus niger followed by purification, formulation and drying. Phospholipase is beneficial to dough handling properties, gluten strengthening and crumb texture. Therefore, it has been used in baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. If used together with xylanase, fungal α-amylase and glucose oxidase, it will contribute to the above improvements in a synergistic way.
MECHANISM
Phospholipase is a kind of hydrolase which can catalyze hydrolysis of phospholipids. The hydrolysis takes place on oil-water interface. Lipase can also catalyze ester synthesis and interesterification.
REACTION PARAMETERS
PARAMETERS | RANGE |
Activity Temperature | 30℃-70℃ |
Optimum Temperature | 55℃-65℃ |
Activity pH | 4.0 -10.0 |
Optimum pH | 6.5-7.5 |
PRODUCT SPECIFICATION
Items | Description |
Declared Activity* | 2,900 u/g |
Physical Form | Powder |
Color** | White to grey |
Odour | Normal microbial fermentation odour. |
*Definition of Unit: 1 unit of Lipase equals to the amount of enzyme, which hydrolyzes substance to get 1μmol titratable fatty acid in 1 min at 40℃ and pH7.5.
** Color: can vary from batch to batch. Color intensity is not an indication of enzyme activity.
PRODUCT STANDARD
The product complies with GB1886.174.
No. | ITEMS | INDEX |
1 | Particle size (%<40 mesh) | ≥80 |
2 | Loss on drying/(%) | ≤8.0 |
3 | Lead/(mg/kg) | ≤5.0 |
4 | Arsenic/(mg/kg) | ≤3.0 |
5 | Total viable count/(CFU/g) | ≤50000 |
6 | Coliform Bacteria/(CFU/g) | ≤30 |
7 | Escherichia coli | (CFU/g) | <10 |
(MPN/g) | ≤3.0 |
8 | Salmonella/(25g) | Not Detected |
APPLICATION RECOMMENDATION
For bread producing: The recommended dosage is 1-20g per ton of flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.
SAFE HANDLING PRECAUTIONS
Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.
WARNINGS
Keep sealed after use every time to avoid microbial infections and inactivation of enzymes until its finish.
PACKAGE AND STORAGE
Ø Package：25kgs/drum; 1,125kgs/drum.
Ø Storage： Keep sealed in a dry and cool place and avoid direct sunlight.
Ø Shelf life: 12 months in a dry and cool place.