Lipase from Rhizopus oryzae
I.U.B. 18.104.22.168C.A.S. 9001-62-1
The lipase used in National Enzyme Company products is a food grade lipolytic enzyme produced by the controlled fermentation of Rhizopus oryzae. This lipase 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.
The activity of this lipase is measured in FCC FIP lipase units (FIP). This catalytic activity is measured by determining the amount of free fatty acids liberated from an olive oil emulsion in the presence of sodium taurocholate over a fixed time interval. One FIP is defined as the quantity of a standard lipase preparation that liberates the equivalent of 0.2 u mole of fatty acid from olive oil per minute at pH 7.0 and 37°C.
This enzyme is used in the production of fatty acids and glycerol to improve flavor in cheese, butter and other foods, in waste treatment, leather tanning and as a digestive aid. The end products of the reactions are typically glycerol and free fatty acids.
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.
Typical Side Activities:
No significant side activity.
- Form: Dry powder
- Color: Light tan
- Odor: Free of offensive odor
- Taste: Free of offensive taste
- Effective pH Range: pH 3.0 to 8.0
- Optimum pH: pH 4.0
- Effective Temperature Range:Up to 60°C
- Optimum Temperature: 45°C
Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.