| Palatase 20,000L催化对黄油脂肪酸和风味特征的影响 |
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| 引用本文： | 刘志东,陈雪忠,郭本恒,李云飞,曲映红,邓云,黄洪亮.Palatase 20,000L催化对黄油脂肪酸和风味特征的影响[J].现代食品科技,2013,29(9):2186-2191. |
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| 作者姓名： | 刘志东 陈雪忠 郭本恒 李云飞 曲映红 邓云 黄洪亮 |
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| 作者单位： | 中国水产科学研究院东海水产研究所;光明乳业股份有限公司技术中心,乳业生物技术国家重点实验室;上海交通大学农业与生物技术学院;上海海洋大学食品学院 |
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| 基金项目： | “863”科技计划项目(2012AA092304、2012AA092303) |
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| 摘 要： | 研究了脂肪酶Palatase20,000 L催化对黄油脂肪酸和风味物质的影响。采用薄层层析(TLC)和气相色谱(GC)相结合分析黄油及其酶解物的脂肪酸,采用顶空固相微萃取-气相-质谱(SPME-GC-MS)分析风味物质。Palatase 20,000 L脂肪酶催化黄油显著改变了脂肪酸的组成,促进了风味物质(特别是主要风味物质:辛酸和癸酸)的释放(P<0.05)。结果表明,Palatase 20,000 L脂肪酶催化改变了黄油脂肪酸和风味物质的种类和含量。因此,Palatase20,000 L脂肪酶催化能够提高黄油的营养价值和应用领域。
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| 关 键 词： | 黄油 Palatase 20 000L 催化 脂肪酸 风味物质 |
| 收稿时间： | 5/1/2013 12:00:00 AM |
Fatty Acid Composition and Flavor Characteristics of Palatase-catalyzed Modification of Butteroil |
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| LIU Zhi-dong,CHEN Xue-zhong,GUO Ben-heng,LI Yun-fei,QU Yin-hong,DENG Yun and HUANG Hong-liang.Fatty Acid Composition and Flavor Characteristics of Palatase-catalyzed Modification of Butteroil[J].Modern Food Science & Technology,2013,29(9):2186-2191. |
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| Authors: | LIU Zhi-dong CHEN Xue-zhong GUO Ben-heng LI Yun-fei QU Yin-hong DENG Yun and HUANG Hong-liang |
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| Affiliation: | LIU Zhi-dong;CHEN Xue-zhong;GUO Ben-heng;LI Yun-fei;QU Yin-hong;DENG Yun;HUANG Hong-liang;East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences;Technical Center,Bright Dairy Co. Ltd,State Key Laboratory of Dairy Biotechnology;School of Agriculture and Biology,Shanghai Jiaotong University;College of Food Science and Technology,Shanghai Ocean University; |
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| Abstract: | Enzymatic hydrolysis of butter oil was carried out using Palatase 20,000 L as biocatalyst. The fatty acid components of butter oil and the hydrolysates of butteroil were analyzed using a combination of thin layer chromatography (TLC) and gas chromatography (GC). The flavor compounds were analyzed by SPME-GC-MS. Palatase 20,000 L -catalysis significantly changed the composition of fatty acids of the butter oil and contributed to releasing the flavor compounds, especially the key flavor compounds octanoic and decanoic acid (P<0.05). Therefore, Palatase 20,000L lipase-catalysis is a potential method for improving the nutritional value and flavor of butter oil. |
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| Keywords: | butteroil Palatase 20 000L catalysis fatty acid flavor compound |
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