| abstract |
[PROBLEMS] To provide excellent safety, ability to hydrolyze neutral fats, glycerophospholipids and glyceroglycolipids at around pH 6, is thermally stable to some extent, hydrolyzes lecithin, and does not hydrolyze lysolecithin. Provided is a glyceroglycolipid lipase that has properties and has a bulging effect when used alone for bread making, and does not leave an inappropriate odor. A glyceroglycolipid lipase derived from the filamentous fungus Aspergillus japonicus. [Selection figure] None |