PARTIAL CHARACTERIZATION OF THE ACTION OF AN ASPERGILLUS-NIGER LIPASE ON BUTTER OIL-EMULSIONS

被引：24

作者：

GARCIA, HS

AMUNDSON, CH

HILL, CG

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,1605 LINDEN DR,MADISON,WI 53706

[2] UNIV WISCONSIN,DEPT AGR ENGN,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb04741.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A commercially available lipase (A. niger, APF-12) was employed to hydrolyze an emulsified butteroil substrate. HPLC analyses of the reaction products indicated that short chain fatty acid residues (e.g., butyric acid) were preferably hydrolyzed at pH 5 whereas the overall rate of hydrolysis for all major fatty acids showed a pH optimum between 6 and 7. This indicated the possibility of directing the selectivity of lipolysis in butteroil to enhance production of short-chain fatty acids associated with flavor development. The optimal temperature was ca. 35-degrees-C. Different cations also affected rate of hydrolysis.

引用

页码：1233 / 1237

页数：5

共 45 条

[21] ENZYMES OF PENICILLIUM ROQUEFORTI INVOLVED IN BIOSYNTHESIS OF CHEESE FLAVOR [J].