The lipase is a triacylglycerol acyl hydrolase. It catalyzes the breakdown of triglycerides into diglycerides, monoglycerides, glycerol and fatty acids. It is a special class of ester bond hydrolase. Lipases are based on amino acids. There is usually only one polypeptide chain. The catalytic activity is determined only by the protein structure. Lipases are found in animals, plants and microorganisms.As a biocatalyst, lipase has the common advantages of high efficiency, high selectivity and mild reaction conditions, and is a green catalyst. It is of great significance for the scientific development of various fields of life and production such as biochemistry and food.
Application of lipase in pasta processing
The food texture of the noodle products is mainly related to protein, starch, fat and the like in wheat flour. In particular, elasticity is generated by the orientation of the protein and the formation of the mesh structure, and the viscoelasticity of the surface is increased. In the processing of noodle foods, manual rolling in various directions along the rolling direction, or mechanically rolling in a single direction for a long time, will increase the elasticity of the surface and improve the quality of the noodles. However, using the above two methods is time consuming.
In the production of noodle food, the water in which the lipase is dissolved can be directly added to the flour, and then placed at a normal temperature for a period of time for calendering treatment. Compared with flour improvers such as protein and polysaccharides, the quality of the product will be greatly improved after the addition of lipase. The specific performance is as follows: increase and maintain elasticity, improve the yield, and improve the dough.