ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A commercially available lipase (A. niger, APF-12) was employed to hydrolyze an emulsified butteroil substrate. HPLC analyses of the reaction products indicated that short chain fatty acid residues (e.g., butyric acid) were preferably hydrolyzed at pH 5 whereas the overall rate of hydrolysis for all major fatty acids showed a pH optimum between 6 and 7. This indicated the possibility of directing the selectivity of lipolysis in butteroil to enhance production of short-chain fatty acids associated with flavor development. The optimal temperature was ca. 35°C. Different cations also affected rate of hydrolysis.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1991.tb04741.x
