酶解对乳脂风味品质的影响规律研究

Research on the enzymolysis flavor quality effect of milk fat

利用乳脂制备天然奶味香精是近年的研究热点,由脂肪酶酶解乳脂制备的奶味香精香气浓郁、自然,作为食品添加剂应用于食品中可以解决脂肪含量低但乳香风味足的食品加工要求。该研究运用酶改性技术酶解乳脂,选用3种脂肪酶包括诺维信Palatase20 000 L、lipase MER和lipase AY,以脂肪含量为99.9%的无水奶油和83%的黄油为酶解原料,经过酶解后,两种酶解底物的游离脂肪酸均发生了显著变化,其中提供风味物质的4种主要短链游离脂肪酸丁酸、己酸、辛酸和癸酸含量均显著增加。在无水奶油中,lipase MER和lipase AY的酶解能力较诺维信Palatase 20 000 L更强;黄油中,lipase MER的酶解能力最强,且相较于黄油,无水黄油的整体酶解效果更好。对无水黄油的风味进行电子鼻分析,发现除了10 h的3种酶酶解效果相似外,不同酶在不同时间的酶解风味均不相同。该研究可以为乳脂酶解增香技术提供更多的理论依据。

In recent years,using milk fat to prepare natural milk flavor essence has been a research hotspot.The milk flavor essence prepared by enzymatic hydrolysis of milk fat by lipase has a rich and natural aroma,apply to food as food additive can solve the problem of food processing with low fat content but sufficient frankincense flavor.In this study,using the enzyme modification technology to enzymatically hydrolyze milk fat,three kinds of lipases include NUO Palatase 20000 L,lipase AY and lipase MER were selected to simultaneously hydrolyze 99.9%fat content of anhydrous milk fat and 83%fat content of butter.After enzymatic hydrolysis,the free fatty acids of the two substrates changed significantly,the contents of the four main short-chain free fatty acids include butyric acid,caproic acid,caprylic acid and capric acid,which provide flavor substances,were significantly increased.In anhydrous milk fat,the enzymatic hydrolysis ability of lipase MER and lipase AY were stronger than that of NUO Palatase 20000 L.Among butter,the enzymatic hydrolysis ability of lipase MER is the strongest,and the overall enzymatic hydrolysis effect of anhydrous milk fat is better than that of butter.The flavor of anhydrous butter was analyzed by electronic nose,and it was found that the flavor of different enzymes at different times were different except for the similar enzymatic hydrolysis effects of the three enzymes at 10 h.This study can provide more theoretical basis for the enzymatic hydrolysis of milk fat to enhance flavor.