摘要
选取了5种微生物来源的脂肪酶对乳脂进行酶解。结合香气评定,筛选出了对乳脂中短链脂肪酸特异性最强、水解物香气评分最高的lipase MER为实验用酶。研究了lipase MER水解乳脂的工艺条件,得出其水解乳脂适宜温度为40℃、pH值为6.5,底物浓度为50%。经焙烤评定lipase MER水解乳脂制得的水解物奶香柔和、自然。可作为调配天然奶味香精的香基。
Milk fat was hydrolyzed by five lipases originated from microorganisms. Lipase MER was chosen as having the strongest ability of hydrolyzing middle and short chain fatty acids of milk fat. The optimum conditions of lipase MER hydrolysis were determined as follows： the hydrolysis temperature is 40℃, the pH is 6. 5, and the substrate concentration is 50%. The quality of this product was evaluated by baking. showed a natural milky flavor, and could be used as flavoring base. It
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第4期150-153,共4页
Food and Fermentation Industries
基金
广东省科技厅粤港关键领域重点突破项目(2006A25004001)
关键词
脂肪酶
奶味香精
乳脂
水解
lipase, milk flavor, milk fat, hydrolysis
