Purification of Lipase and its Application in Improvement of Skimmed Milk Flavor
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Abstract:
Lipase-producing strain PM-1 was fermented. The lipase activity of the extracted solution from supernatant through ammonium sulphate precipitation, desalting and evaporation concentration was found to be 4.5 times of the untreated supernatant. The hydrolyzed cream by this lipase could improve milk flavor. Analysis of composition of free fat acid and volatile milk fat aroma showed that moderate-length chain and some long chain free fat acid in skimmed milk increased and the characteristic flavor substance increased significantly.
