Lipase is a lipase extracted from selected strains of Aspergillus niger. Typical application of lipase enzyme
include production in the fields of feed, food, medicine, and chemicals.
Classification of Lipase:
Specificity on substrates by lipase can be divided into three categories: fatty acid specificity, position specificity, and stereospecificity.
Lipases can also be classified into animal lipases, plant lipases, and microbial lipases depending on the source of the lipase. Lipases from different sources can catalyze the same reaction, but while under the same reaction conditions, the rate and specificity of the enzymatic reaction are not always the same.
The main use of lipase:
Microbial-derived lipases can be used to enhance the flavor of cheese products. Limited hydrolysis of fat in milk can be used in the production of chocolate milk. Lipases allow foods to form a special milk flavor.
Lipases can prevent the odor of baked goods by the release of monoglycerides and diglycerides. The degreasing of bones in the production of gelatin needs to be carried out under mild conditions, and lipase-catalyzed hydrolysis can accelerate the degreasing process.
1. Preparation of crude enzyme solution
The crude lipase enzyme powder
was weighed 0.010 g, 0.020 g and 0.030 g, respectively, and dissolved in distilled water to a volume of 100 mL to prepare crude enzyme solutions at concentrations of 0.01%, 0.02% and 0.03% respectively.
2. Experimental design
In this experiment, 10 mL of salad oil was used as the substrate, and the optimal conditions for hydrolysis were selected by the determination of acid value based on the enzyme dosage, hydrolysis temperature and reaction time.
3 Determination of crude lipase enzyme activity
Under the optimal hydrolysis conditions, the acid values X1 and X2 of the crude lipase and the standard lipase hyd
rolysate were measured, and the activity of the crude lipase was determined according to the formula U1 /U= X1 / X2, wherein U1 is the crude lipase activity. , U is the standard lipase activity.