ENHANCEMENT OF RELEASE OF SHORT-CHAIN FATTY-ACIDS FROM MILK-FAT WITH IMMOBILIZED MICROBIAL LIPASE

被引：13

作者：

CHEN, JP ^{[1
]}

YANG, BK ^{[1
]}

机构：

[1] UNIV WISCONSIN,CTR DAIRY RES,DEPT FOOD SCI,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 03期

关键词：

MILK; FAT; LIPASE; ENZYME IMMOBILIZATION; FATTY ACIDS;

D O I：

10.1111/j.1365-2621.1992.tb08097.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Candida cylindracea or Rhizopus arrhizus lipase was entrapped in polymer gels prepared from photo-cross-linkable resin prepolymers. The immobilized enzyme was used in milk fat hydrolysis and effective in enhancing the release of short-chain fatty acids compared with free enzyme. The molar percentage of short-chain fatty acids (butyric acid to capric acid) released in the reaction increased significantly after enzyme immobilization. The gel composed of hydrophobic long-chain prepolymer gave the highest increase, with 5.9-fold and 4.5-fold increases for C. cylindracea and R. arrhizus lipase, respectively. Difference in substrate diffusion rate between milk fat triglycerides may be responsible for this behavior.

引用

页码：781 / 782

页数：2