内源性脂蛋白脂肪酶及其对牦牛乳风味劣变的影响机制研究进展

Research progress of endogenous lipoprotein lipase and its effect yak milk mechanism on flavor deterioration

牦牛乳中脂蛋白脂肪酶(lipoprtein lipase,LPL)水解甘油三脂所产生的游离脂肪酸会转化为更有效的挥发性化合物从而影响牦牛乳风味。该文对牦牛乳中的内源性LPL作用于乳脂肪而影响其风味的机制进行了综述,概述了牦牛乳中LPL的分离纯化方法、结构功能、酶活性的影响因素及牦牛乳体系中劣变风味物质的影响机制,以期对牦牛乳中脂肪酸影响风味机制的进一步探究提供理论依据。

The lipoprotein lipase(LPL)hydrolyzed triglyceride in yak milk can be converted into more effective volatile compounds to affect the flavor of yak milk.The mechanism of endogenous LPL in yak milk acting on milk fat and affecting its flavor was reviewed in this thesis.The influencing factors,enzymatic properties,and spatial structure of LPL activity in yak milk were summarized as well as the prospect of its regulation mechanism on flavor in yak milk.The thesis provides a reliable theoretical basis for further study on the mechanism of fatty acids in yak milk affecting flavor.