Factors that affect its performance

As mentioned in the introduction, temperature and pH affect the activity and therefore the yield of Pectinase. Lipase activity graphs for pH and temperature are shown below.

Another factor that must be taken into account for the enzyme to act is the amount of fat or triglycerides contained in the food to be treated: since lipase only acts on lipids (or fats), it will only work with products that contain them.

Also keep in mind that lipase dissolves in a liquid medium, so for it to come into contact with fat, it must be emulsified within the liquid or have it in constant motion. Depending on the proportion of fat, and how and where it is, we will obtain one result or another.