Origin:
- Fungi: Mucor meihei, Candida rugosa
- Bacteria: Achromobacter, Alcaligenes, Arthrobacter, Pseudomonas, Staphylococcus, Chromobacterium
Action:
- Triglyceride hydrolysis: Lipases convert triglycerides into free fatty acids and alcohols.
- Metabolic Involvement: Enzyme activity includes lipolysis, proteolysis, and the metabolism of residual lactose and lactate. Additionally, lipases have the unique ability to catalyze reactions at the water-lipid interface.
Applications:
- Cheese flavoring: Lipases are responsible for creating the characteristic flavor of cheeses, resulting from the hydrolysis of milk fats.
- Fat modification: They are used in the esterification process of fat fractions.
- Flavor Production: Participates in the production of specific flavors used in cheese analogues.
- Accelerating cheese ripening: Lipases are used in the production of medium and long-ripening cheeses, accelerating their ripening process.
EC 3.1.1.3 lipases are an irreplaceable component in the production of many food products, guaranteeing their unique taste and excellent consistency.
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