Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening
| Autor: | Hellen Lensing, Maarten R. Egmond, Robin Eric Jacobus Spelbrink, Marco Luigi Federico Giuseppin |
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| Rok vydání: | 2014 |
| Předmět: |
Environmental Engineering
Flavour Bioengineering Cheese ripening Applied Microbiology and Biotechnology Biochemistry Article Cheese Animals Humans Food enzyme Food science Lipase Molecular Biology Triglycerides Plant Proteins Solanum tuberosum biology Chemistry Industrial scale Fatty Acids food and beverages Patatin General Medicine Cheese lipase Enzyme assay Cheese flavour Chain length Milk Milk fat biology.protein Cattle Thermal inactivation kinetics Carboxylic Ester Hydrolases Biotechnology |
| Zdroj: | Applied Biochemistry and Biotechnology |
| ISSN: | 1559-0291 |
| Popis: | The potato lipase, patatin, has long been thought of as essentially inactive towards triacylglycerols. Recently, technology has been developed to isolate potato proteins in native form as food ingredients at industrial scale. Characterisation of native patatin obtained in this way revealed that this enzyme activity towards triacylglycerols has been underestimated. This enables the application of patatin in cheese ripening, which is described in this study. When patatin is added to milk during cheese making, the lipase preferentially releases short-chain fatty acids that contribute to cheese flavour in a dose-dependent manner. Fortuitously, the lipase activity is found mainly in the curd. The release of the short-chain fatty acids matches the activity profile of patatin towards homotriacylglycerols of defined chain length. Residual patatin in the whey fraction can be inactivated effectively by heat treatment that follows Arrhenius kinetics. The results are discussed in terms of cheese making, patatin substrate preference and implications for the use of patatin more generally in food emulsions. |
| Databáze: | OpenAIRE |
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