Palatase 20,000L催化对黄油脂肪酸和风味特征的影响

Fatty Acid Composition and Flavor Characteristics of Palatase-catalyzed Modification of Butteroil

摘要:

研究了脂肪酶Palatase 20,000 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，Palatase 20,000 L脂肪酶催化能够提高黄油的营养价值和应用领域。

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.