What is lipase in baking?

Origin

Lipases are key enzymes involved in fat digestion in humans and animals by converting insoluble triacylglycerols into more soluble products, fatty acids and mono-acylglycerols, that can easily be metabolized for energy generation.1

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It can be found in many plants and animals. In recent decades, lipases have been produced commercially from highly specialized microorganisms such as bacteria, yeast and fungi.

Function

Lipases catalyze hydrolytic reactions of lipids by cleaving the carboxylic ester bonds between the glycerol backbone and one or more of the fatty acid chains.

The term &#;lipase&#; is usually expressed as a singular noun although it encompasses different types of lipolytic enzymes. The following table lists lipases which perform essential functions in baked goods, such as foam emulsification (i.e. gas bubble stabilization) and crumb softening through starch complexing.

Lipases act on the endogenous lipids found in wheat flour and other lipids added in the form of oil or lecithin. Flour lipids are a complicated mixture of compounds. Of the 2.0&#;3.0% (w/w) lipid material found in whole wheat flour, about 50% are non-polar lipids (triacyl glycerides, fatty acids, sterols, and their esters), and the other half are strongly polar (phospholipids and galactolipids).2

Lipase EC number Substrate Reaction catalyzed Ingredient replaced Triacylglycerol lipase 3.1.1.3 Non-polar lipids in vegetable fats and oils Triacylglycerol (TAG) + H2O &#;

Diacylglycerol (DAG) + Free fatty acid (FFA)

Diacylglycerol (DAG) + H2O &#;

Monoacylglycerol (MAG) + FFA

GMS

Distilled

monoglycerides

Phospholipase A1 3.1.1.32 Polar lipids found in cereal flours and soy/sunflower lecithin Phosphatidyl-choline (PC) + H2O &#; Lysophosphatidyl-choline (LPC) + FFA

Phosphatidyl-ethanolamine (PE) + H2O &#; Lysophosphatidyl-ethanolamine (LPE) + FFA

N-acyl-phosphatidyl-ethanolamine (NAPE) + H2O &#; N-acyl-lysophosphatidyl-ethanolamine (NALPE) + FFA

DATEM, SSL, CSL

Egg reduction / egg replacement

Phospholipase A2 3.1.1.4 Polar lipids found in cereal flours and soy/sunflower lecithin DATEM, SSL, CSL

Egg reduction / egg replacement

Galactolipase 3.1.1.26 Polar lipids found in cereal flours and soy/sunflower lecithin Digalactosyl-diglyceride (DGDG) + H2O &#; Digalactosyl-monoglyceride (DGMG) + FFA DATEM, SSL, CSL

Commercial production

Despite the prevalence of lipase enzymes in cereals and oil seeds, large scale production relies on fermentation and downstream processing using modern biotechnology.

The following block diagram summarizes the commercial production of lipase:

Application

Lipases, as stand alone ingredients, do not replace emulsifiers. They need proper conditions to function and a sufficient amount of substrate to render the desired effect on the dough or batter. For dough strengthening purposes and foam emulsification, the key aspect about lipases is that they transform polar lipids into functional lysolipids which have superior surface activity, higher HLB value and a greater capacity to absorb at oil/water or/and gas/liquid interfaces.3,4

Polar lipids in flour + Lipase + Water &#; Lysolipids (e.g. LPC, NALPE, LPE, DGMG) (strong emulsifiers)

Like  other enzymes, lipases require special conditions for optimum activity and performance, namely:

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• Acidity (pH): Most lipases prefer rather alkaline conditions (i.e. a pH of 8.0), so higher doses are needed to obtain equivalent functionality.
• Temperature: Most lipases prefer temperatures above 45°C (113°F). Chemical reaction rates double for every 10°C (18°F) increase in temperature.
• Enzyme-substrate contact time.
• Sufficient water activity to support chemical reaction.
• Amount of substrate (enzymes work better when there is excess substrate).
• Adequate enzyme dosage (excess FFA may result in a rancid taste). Lipase overdose could also lead to a breakdown of the in-situ produced lysolipids, increasing the risk of gas bubble coalescence and rupture, and eventually a loss of oven spring.

Regulation

Similar to  other enzymes, food lipases are GRAS (Generally Recognized as Safe) and often considered a food processing aid in the US. The FDA regulates their origin (food-compatible) and establishes limits to their use (if applicable) based on GMP.5

References

1. Wong, D.W.S. &#;Lipase.&#; Handbook of Food Enzymology, Marcel Dekker, Inc., , pp. 653&#;665.
2. MacRitchie, F. Lipids in Cereal Technology, Academic Press Inc., .
3. Putseys, J.A., and Schooneveld-Bergmans, M. &#;Enzymes Used in Baking.&#; Industrial Enzyme Applications, Wiley-VCH Verlag GmbH & Co. KGaA, , pp. 97&#;123.
4. Van Oort, M. &#;Enzymes in Bread Making.&#; Enzymes in Food Technology, 2nd edition, Blackwell Publishing Ltd, , pp. 103&#;143.
5. Smith, J. &#;Enzymes.&#; Food Additives Data Book, 2nd edition, Blackwell Publishing Ltd., , pp. 366&#;454.

1. Lipase

As the effect and safety of enzyme preparations in flour improvement are increasingly recognized by the flour industry and food industry, people have a more and more in-depth understanding of its practicality. The application of lipase in the food industry: the application effects of whitening steamed bun and noodle cooking products, making the tissue fine, and improving the epidermis are also recognized by the majority of users.

There are three main lipases used in bakery products, namely triglyceride lipase, phospholipase, and galactose lipase. Among the three lipases, triglyceride lipase and phospholipase are more commonly used in baking.

2. The main role of lipase in bakery products

The lipase applications in food industry are mainly embodied in wheaten food.

Strong gluten, lipase can increase the volume of bread.

The mechanism is that these three lipases decompose the lipids contained in the flour. This decomposition can form a stronger polar and hydrophilic structure, which can better combine with water and gluten to form a stronger gluten network. At the same time, polar lipids have an increasing effect on the volume of baked products.

Brighten

The mechanism is that lipase decomposes fat to release the pigment dissolved in the fat, and the pigment is oxidized and faded by oxygen in the air to achieve the secondary whitening effect.

Improve the structure of the bread core, make it delicate and soft, and extend the shelf life of the bread.

Lipase decomposes to produce esters/lipids, which act as emulsifiers to increase bread softness. This is also a direction to replace or reduce emulsifiers, make product labels concise, and reduce the number of emulsifiers added can reduce product costs.

Contact us to discuss your requirements of Lipase For Baking. Our experienced sales team can help you identify the options that best suit your needs.