Description：
Description:The Lipase LVK is a food grade lipolytic enzyme produced by the controlled fermentation of Aspergillus niger.Lipase LVK catalyzes the hydrolysis of triglycerides of simple fatty acid esters,yielding mono-and diglycerides,glycerol and free fatty acids.It has broad substrate specificity on the fats and oils of vegetable and animal origins.

Activity:One FCC Lipase Unit(LU)is defined as that quantity of enzyme that will liberate the equivalent of one mmol of acid (H+)per minute from the substrate,under the conditions of the assay.The assay is based on a five-minute hydrolysis of an olive oil substrate at pH9.4and36℃.The fatty acids released on hydrolysis of the glycerol esters are determined by titration with sodium
hydroxide.

Properties
Form: Dry powder
Color: Light yellow
Odor: Free of offensive odor
Taste: Free of offensive taste
Effective pH Range: pH6.50 to 10.5
Optimum pH:8.2
Effective Temperature
Range: Up to 40℃
Optimum Temperature:36℃
Side Activities: No significant side activity.

Applications: This enzyme is used in the production of fatty acids and glycerol, to improve flavor in cheese, butter and other foods, and as a digestive aid. The end products of the reaction are typically glycerol and free fatty acids.

Shelf life: To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.