Increasing short‐chain fatty acid yield during lipase hydrolysis of a butterfat fraction with periodic aqueous extraction

Lencki, Robert W.; Smink, Natasja; Snelting, Heleen; Arul, Joseph

doi:10.1007/s11746-998-0311-5

Cited by 13 publications

(5 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…(1992) reported that FFA decreased the hydrolytic activity of P. cepacia lipase in olive oil. Similar results are reported by Lenki et al. (1998) for the hydrolysis of butterfat fraction.…”

Section: Resultssupporting

confidence: 90%

“…Dunhaupt et al (1992) reported that FFA decreased the hydrolytic activity of P. cepacia lipase in olive oil. Similar results are reported by Lenki et al (1998) for the hydrolysis of butterfat fraction. Table 2 shows the effect of water content on the percentage of FFA produced during the hydrolysis process at 50C by lipase from C. rugosa.…”

Section: Hydrolysis Processsupporting

confidence: 90%

See 1 more Smart Citation

EFFECTS OF ENZYMATIC HYDROLYSIS ON CRUDE PALM OLEIN BY LIPASE FROM CANDIDA RUGOSA

You¹,

Baharin

2006

Journal of Food Lipids

View full text Add to dashboard Cite

The effects of enzymatic hydrolysis on crude palm olein (CPOlein) by lipase from Candida rugosa were investigated. Reaction variables, namely water content, reaction temperature and enzyme concentration on hydrolysis of CPOlein were examined. Comparison was also made between CPOlein and hydrolyzed crude palm olein (HCPOlein) for melting point, percentage of free fatty acids (FFA) and viscosity. The optimum conditions for the production of hydrolyzed oil or FFA‐rich oil in enzymatic hydrolysis of CPOlein were reaction temperature of 50C, 1% (w/w) lipase from C. rugosa and 50% (w/w) water content. FFA in CPOlein increased to 97.9% after the hydrolysis process, which showed an increase of 61 folds. The differences in viscosity between the CPOlein and HCPOlein at different temperatures were statistically significant (P < 0.05). The slip melting point of CPOlein was 17C. After hydrolysis, the melting point for CPOlein increased by 160%, reaching 44.4C.

show abstract

“…(1992) reported that FFA decreased the hydrolytic activity of P. cepacia lipase in olive oil. Similar results are reported by Lenki et al. (1998) for the hydrolysis of butterfat fraction.…”

Section: Resultssupporting

confidence: 90%

Section: Hydrolysis Processsupporting

confidence: 90%

EFFECTS OF ENZYMATIC HYDROLYSIS ON CRUDE PALM OLEIN BY LIPASE FROM CANDIDA RUGOSA

You¹,

Baharin

2006

Journal of Food Lipids

View full text Add to dashboard Cite

show abstract

“…It is well known that the hydrolysis of milk fat triacylglycerols by lipases releases short‐chain fatty acids that are correlated with the unpleasant flavor of dairy products (Lenckia et al, ). FFA content of the raw milk used in this experiment was relatively high; 0.54 g 100‐g −1 , which indicates poor quality milk used in this study.…”

Section: Resultsmentioning

confidence: 99%

Impacts of Oil Types and Storage Conditions on Milk Fat Quality of Strained Yogurt Immersed in Oil

Al‐Ismail

Al-Awamleh

Saleh

et al. 2018

J Americ Oil Chem Soc

View full text Add to dashboard Cite

To maintain strained yogurt freshness, it was shaped into balls (3-3.5 cm diameter), completely immersed in oil, and stored at refrigerated or ambient temperature for 6 months. The impacts of immersing strained yogurt in oil on the topped oil and product's final quality of lipids including fat oxidation, lipolysis, cholesterol oxidation, and conjugated linoleic fatty-acid content (CLNA) (i.e., as freshness indicators), during storage under various storage conditions, were evaluated. Peroxide value (PV), 7-keto-cholesterol, free fatty acids (FFA), and CLNA content were also determined. When stored in light, FFA of strained yogurt immersed in olive or corn oil increased from 0.44 to 1.29 and from 0.12 to 0.58, respectively. Olive oil-topped and corn oil-topped samples exposed to light had 48.9 and 7.9 (meq O 2 kg −1 ) PV, respectively. Similar trends were reported for strained yogurt fat during storage for up to 6 months. Storage conditions showed little to no effects on the rate of fat and cholesterol oxidation, fat lipolysis, and CLNA content. Strained yogurt freshness indicators were maintained during the extended storage duration without refrigeration. The freshness indicators have a significant impact on enhancing consumer preference of strained yogurt.

show abstract

“…The SCFA were mostly released from the hydrolysis of TAG from milk fat, the flavor thresholds of which were low, indicating that the amount and composition of SCFA have a significant influence on the quality of milk flavor. Among them, butyric acid and caproic acid were the key flavor components in milk, which affect milk flavor when present in normal concentrations (Lencki et al, 1998;Biolatto et al, 2007). Caprylic acid and capric acid, having oily and waxy aromas, were also typical substances affecting milk flavor.…”

Section: Analysis Of Volatiles Of the Recombined Milk Products By Hs-mentioning

confidence: 99%

Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components

Zhang

Wang

et al. 2016

Journal of Dairy Science

View full text Add to dashboard Cite

The purpose of this study was to modify the amount and composition of volatile components in bovine milk products, in an attempt to create a recombined skim milk product with full-fat milk flavor but with only 0.5% fat. The experimental plan included lipase-catalyzed hydrolysis and esterification reactions using Palatase 20000L (Novozymes, Bagsværd, Denmark). The results, measured by the methods of volatile compositional analysis and sensory evaluation, showed that the flavor profiles of the optimal recombined milk products were effectively modified in this way, possessing intensified characteristic volatile flavor components with rather low level of fat contents, and the sensory characters were quite realistic to natural whole milk flavor.

show abstract

Increasing short‐chain fatty acid yield during lipase hydrolysis of a butterfat fraction with periodic aqueous extraction

Cited by 13 publications

References 12 publications

EFFECTS OF ENZYMATIC HYDROLYSIS ON CRUDE PALM OLEIN BY LIPASE FROM CANDIDA RUGOSA

EFFECTS OF ENZYMATIC HYDROLYSIS ON CRUDE PALM OLEIN BY LIPASE FROM CANDIDA RUGOSA

Impacts of Oil Types and Storage Conditions on Milk Fat Quality of Strained Yogurt Immersed in Oil

Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components

Contact Info

Product

Resources

About