Food additives data book - wordpres

Enzymes 434
NAME: Lipase
CATEGORY: Enzymes
FOOD USE: Cheese/ Eggs and egg products/ Oils
SYNONYMS: Triacylglycerol acylhydrolase, EC 3.1.1.3 (Aspergillus niger, Candida cylindraceae, Mucor miehei);
fatty acid esterase, carboxylic-ester hydrolase, EC 3.1.1.1 (pancreatic lipase); aryl ester hydrolase,
EC 3.1.1.2 (pregastric esterase, Rhizopus spp.)/ CAS 9001-62-1/ EINECS 232-619-9
pH OPTIMUM: Aspergillus niger 5–7; Candida cylindraceae 8; Mucor miehei 7.5; pancreatic lipase 7.5–8; pregastric
esterase 5.5–7; Rhizopus spp. 5–8
TEMPERATURE OPTIMUM °C: Aspergillus niger 40; Candida cylindraceae 50; Mucor miehei 50; pancreatic lipase 40; pregastric
esterase 30–60; Rhizopus spp. 40
SIDE ACTIVITIES: Aspergillus niger amylase, cellulase, esterase, hemicellulase, pectinase, protease; Candida cylindraceae
esterase, protease; Mucor miehei esterase, protease; pancreatic lipase – amylase, protease; pregastric
esterase – amylase; Rhizopus spp. amylase, cellulase, esterase, protease
FUNCTION IN FOODS: Hydrolyses fat to glycerol and fatty acid
TECHNOLOGY OF USE IN FOODS: Cheese – flavour development as liquid or powder at 1% DS. Eggs and egg products – improve
emulsification and whipping properties as powder or immobilised. Oils – oil hydrolysis – to produce
free fatty acids at 2% DS, and interesterification. Production of value-added triacylglycerols from lessvalued
feed stock – mostly immobilised systems at 1–5% E/S
SYNERGISTS: Aspergillus niger; Candida cylindraceae; Mucor miehei; pancreatic lipase; pregastric esterase;
Rhizopus spp.
ANTAGONISTS: Aspergillus niger; Candida cylindraceae; Mucor miehei; pancreatic lipase; pregastric esterase;
Rhizopus spp.