脂肪酶酶解黄油制备天然乳味增香物的研究  

Study on hydrolysis of milkfat by lipase for natural flavouring agent

作　　者：刘志东[1,2] 郭本恒 王荫榆 刘振民 李云飞[3] 

机构地区：[1]上海交通大学 生命科学技术学院,上海200240 [2]光明乳业技术中心 乳业生物技术国家重点实验室,上海200436 [3]上海交通大学 农业与生物学院,上海200240

出　　处：《食品工业科技》2010年第9期208-210,215,共4页Science and Technology of Food Industry

基　　金：“十一五”国家科技支撑计划(2006BAD04A14,2006BAD04A06);“863”国家计划项目(2007AA10Z353)

摘　　要：进行了脂肪酶酶解黄油制备乳味增香物的研究。选取了5种脂肪酶对黄油进行酶解。以酸值和感官评分为指标,筛选出对乳脂肪酶解效果最好,感官评分最高的脂肪酶A6为实验用酶。在单因素实验的基础上,采用正交实验优化脂肪酶酶解黄油制备乳味增香物的最佳工艺条件为:底物浓度为50%、E/S为1·0%、温度为45℃、酶解时间为3·5h。在此优化条件下,进行了脂肪酶酶解黄油制备乳味增香物的验证实验,所得乳味增香物的增香效果较好。The production of milk flavor agent by the hydrolysis of butter was studied in the paper.Butter was hydrolyzed by five lipases originated from microorganisms.Lipase B was chosen as having the best milk flavor of the hydrolysates of butter.On the basis of the single factor experiments,the optimum parameters by orthogonal design were determined as follows：the concentration of the substrate 50%,E/S 1.0%,temperature 45℃,time 3.5h,the best milk flavor can be produced.The verification test results indicated that the optimum conditions were adequate for hydrolysis conditions of the butter.

关 键 词：脂肪酶 黄油 酶解 乳味增香物 

分 类 号：TS202.3[轻工技术与工程—食品科学]