Product Name: Lipase
Synonyms: Lipase from porcine pancreas;LIPASE ENZYME;LIPASE FROM ASPERGILLUS ORYZAE*;LIPASE FROM PSEUDOMONAS CEPACIA, ~50 U/M G;LIPASE FROM RHIZOPUS DELEMAR, ~0.4 U/MG;LIPASE AUS WEIZENKEIMEN, ~0.1 U/MG*;LIPASE TYPE XI FROM RHIZOPUS ARRHIZUS;LIPASE AUS THERMUS AQUATICUS, ~3 U/G*
Product Categories: Hydrolases;Specialty Enzymes;Enzyme-Mediated Synthesis;Specialty Synthesis;Diagnostic and Analytical EnzymesSpecialty Synthesis;HydrolasesApplication Index;Enzyme Class Index;Others;HydrolasesEnzyme Class Index;Novozymes: Quality Environmentally-Friendly EnzymesEnzyme Class Index;Analytical Enzymes;Diagnostic and Analytical EnzymesApplication Index;Pyrrolines ,Isoquinolines ,Heterocyclic Acids,Quinolines ,Quinaldines;Yellow powder;3.1.x.x Acting on esters;3.x.x.x Hydrolases;Application Index;Enzymes, Inhibitors, and Substrates;Organic Synthesis and Immobilized Enzymes;Organic SynthesisEnzyme Class Index
storage temp. 2-8°C
solubility H2O: 2 mg/mL, hazy with insoluble particles, faintly yellow
Water Solubility It is soluble in water.
Stability: Moisture sensitive. Incompatible with strong oxidizing agents.
Uses To split fats without damaging sensitive constituents, such as Vitamins
or unsaturated fatty acids. In food processing for flavor improvement; in detergents for the improvement of cleaning action. For review of industrial applications of microbial lipases, see Seitz, J. Am. Oil Chem. Soc. 51, 12 (1974).
Uses Trans fatty acids (TFAs) are fatty acids with at least one double bond in (E)- configuration. The consumption of TFAs increases the risk of coronary heart diseases. Thus, their concentrations in lipid-containing products should be reduced . Naturally, TFAs occur in small amounts in meat and milk of ruminants, but the most significant concentrations of TFAs develop during partial hydrogenation and deodorization of fats . The formation of TFAs during fat hardening can be avoided by lipase catalyzed transesterification to increase the slip melting points of fats.
For enzymatic transesterification between different lipids, triacylglycerol lipases (triacylglycerol acylhydrolase, EC 126.96.36.199) acting on the SN1 and SN3 positions of the triglyceride are used. Various lipases have been applied for the production of table margarine out of fat-oil blends. Lipases of the ascomycetes Thermomyces lanuginosa and Rhizomucor miehei, as well as a lipase of the proteobacterium Pseudomonas sp., were used for transesterification of fat blends consisting of palm stearin and vegetable oil. Fully hydrogenated oils in blends with vegetable oils also have been used. In all studies, an increase of the slip melting points and the solid fat content was achieved in the fat-oil blend, thus indicating an alternative method for fat hardening via hydrogenation.