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LIPASA
La Lipasa es un complejo que ataca a los glicéridos y libera ácidos grasos de cadena corta, produce sabor y aroma a rancio.
Tecnología: control e rancidez
Lipasa mayor pancreática
-asociada a caseinas
-actúa con pH de 9.2 y 37 grados.
-es fotolábil
-los metales pesados y sales disminuyen su actividad.
Lipasa de membrana
-asociada a la membrana de glóbulos grasos.
-abundante en animales al final de la lactación y alimentados con pastos secos.
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