Large-scale Preparation of Carica Papaya Lipase and Flavor Analysis of Milk Fat Hydrolysis Products Derived from C. Papaya Lipase
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Abstract:
Carica papaya latex is rich in enzymes, and Carica papaya lipase (CPL) as a natural immobilized lipase. Currently, there are no reports concerning large-scale preparation of CPL, which limits its industrial application. Here, a plate-and-frame filter was used to separate and extract papain and CPL from C. papaya latex, and spray drying was performed for large-scale preparation of CPL following optimization of the inlet temperature for spray drying. Results showed that CPL yield was 4.12%, total lipase recovery was 88.53%, and specific lipase activity was 167.60 U/g at an optimum inlet temperature of 135 ℃. Investigation of CPL enzymatic properties revealed that the optimal temperature and pH for triglyceride hydrolysis were 45 ℃ and 9.0, respectively. Based on the hydrolytic properties of CPL during triglyceride hydrolysis, CPL was also used as the catalyst for the lipolysis of milk fat for the preparation of dairy flavor base. Sensory analysis showed that the prepared hydrolyzed milk fat exhibited specific and prominent sour and cheese flavors. The result of solid-phase microextraction combined with gas chromatography-mass spectrometry showed that acids accounted for 73.28% of the volatiles. This enzyme-preparation method can be used for efficient large-scale preparation of CPL, with the obtained CPL as a potential biocatalyst for the preparation of dairy flavor base.
