CAS9031-94-1 Phospholipase

Phospholipase

It is an enzyme that exists in organisms and can hydrolyze glycerophospholipids. Phospholipase is a class of enzymes that can hydrolyze glycerophospholipids in organisms, including phospholipase A1, A2, B, C and D, which are widely present in animals and plants.Introduction

Technical Specification

Storage

Each time you open a bag or barrel, if the product is not used up, you should tie the bag or tighten the barrel lid to prevent the effective active ingredients from becoming inactive.This product is an active biological preparation and should be kept away from light, low temperature, dry and ventilated during transportation and storage.

Application:

‌1. Oil modification and oil degumming‌: Phospholipases can hydrolyze the phospholipid components in crude oil and convert them into hydrated phospholipids, thereby improving the flavor and quality of the oil. Compared with traditional hydration degumming and acid degumming methods, enzymatic degumming can reduce the consumption of chemicals, reduce the generation of wastewater, reduce costs and improve efficiency‌

2. Dairy product processing‌: Phospholipases can catalyze the decomposition of phospholipids in the membrane of milk fat globules, releasing products such as free fatty acids and lysophospholipids. These products can reduce the interfacial tension between milk fat globules and enhance the stability of milk fat globules, thereby improving the taste and texture of dairy products‌

3.‌ Baked goods‌: In baked goods, phospholipases can improve the processing properties of dough and the quality of bread. Phospholipases catalyze the decomposition of phospholipids in dough to produce surface-active products such as lysophospholipids and glycerophospholipids. These products can reduce the viscosity of dough, improve the extensibility and elasticity of dough, and make bread larger and taste better. In addition, phospholipase can improve the moisture retention and delay aging of bread, extending the shelf life of bread. 

4. Egg yolk processing: Phospholipase also plays an important role in egg yolk processing. The egg yolk powder prepared after phospholipase modification not only has significantly improved emulsification activity, emulsification stability, emulsification capacity and emulsion heat resistance, but also has stronger environmental tolerance (high temperature, high pH value, high salt).