脂肪酶水解乳脂制备天然奶味香基的研究  

Production the Base of Milk Flavor by Lipase Hydrolysis

作　　者：于铁妹[1] 徐迅[1] 王永华[1] 杨博[2] 张水华[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]华南理工大学生物科学与工程学院,广东广州510640

出　　处：《食品与发酵工业》2008年第4期150-153,共4页Food and Fermentation Industries

基　　金：广东省科技厅粤港关键领域重点突破项目(2006A25004001)

摘　　要：选取了5种微生物来源的脂肪酶对乳脂进行酶解。结合香气评定,筛选出了对乳脂中短链脂肪酸特异性最强、水解物香气评分最高的lipase MER为实验用酶。研究了lipase MER水解乳脂的工艺条件,得出其水解乳脂适宜温度为40℃、pH值为6.5,底物浓度为50%。经焙烤评定lipase MER水解乳脂制得的水解物奶香柔和、自然。可作为调配天然奶味香精的香基。Milk fat was hydrolyzed by five lipases originated from microorganisms. Lipase MER was chosen as having the strongest ability of hydrolyzing middle and short chain fatty acids of milk fat. The optimum conditions of lipase MER hydrolysis were determined as follows： the hydrolysis temperature is 40℃, the pH is 6. 5, and the substrate concentration is 50%. The quality of this product was evaluated by baking. showed a natural milky flavor, and could be used as flavoring base. It

关 键 词：脂肪酶 奶味香精 乳脂 水解 

分 类 号：TS264.3[轻工技术与工程—发酵工程]