Lipases in dairy industry: A review

Lipases in dairy industry: A review
复制标题

乳制品行业中的脂肪酶：综述

DOI：
--
复制
发表时间：
2009
期刊：
影响因子：
--
通讯作者：
K. S. Minhas
K. S. Minhas
中科院分区：
--
文献类型：
--
作者：
H. Jooyandeh;A. Kaur;K. S. Minhas

文献摘要

被引文献

相似文献

在当今的工业中，脂肪酶因其特异性参与水系统或有机系统中的各种工业反应而发挥了其潜力。脂肪酶（EC 3.1.1.3）在世界酶市场上位居蛋白酶和糖酶之后，约占酶市场的5%份额。微生物来源的脂肪酶具有更大的工业重要性，因为它们与植物和动物脂肪酶相比更稳定。乳制品工业中的唇酶用于增强奶酪产品的风味（例如酶改性奶酪风味）以及加速奶酪成熟和牛奶/植物油/脂肪的脂肪分解以获得特定的风味。在奶酪成熟过程中，由于初级和次级生化途径产生多种化合物，因此风味得以发展。主要生化反应包括脂肪分解、蛋白水解以及残留乳糖、乳酸和柠檬酸盐的代谢，而次级反应涉及脂肪酸和氨基酸的代谢。次级反应通过脂肪酸等（即氨基酸）的分解代谢产生挥发性风味化合物。奶酪中的脂肪分解作用是由各种来源的脂肪酶催化的，特别是奶酪微生物区系，在普罗伏龙奶酪、传统希腊羊乳酪和各种意大利佩科伊诺奶酪等品种中，是由来自凝乳酶糊的酶催化的，这些酶用于凝乳。
In the present day industry, lipases have made thei r potential realized owing to their involvement in various industrial reactions either in aqueous or organic systems, dep ending on their specificity. Lipase (EC 3.1.1.3) is placed after proteases and carbohydrases in world enzyme market and has a share of about 5% of enzyme market. Lipases of microbial origin occupy greater industrial importance as they are mo re stable compared to plant and animal lipases. Lip ases in dairy industry are used for flavour enhancement in cheese products (e.g. enzyme-modified cheese flavour) and acceleration of cheese ripening and lipolysis of milk/vegetable oil /fat to obtain specific flavours. During cheese rip ening the flavour develops due to the production of a wide range of c ompounds by primary and secondary biochemical pathways. The primary biochemical reactions include lipolysis, pr oteolysis and metabolism of residual lactose and of lactate and citrate, whereas secondary reactions involve metabolism of f atty acids and amino acids. Secondary reactions lea d to the production of volatile flavour compounds through the catabolis m of fatty acids among others (viz., amino acids). Lipolysis in cheese is catalyzed by lipases from various sources, parti cularly the cheese microflora and in varieties such as Provolone, traditional Greek Feta and in various Italian Pecor ino cheeses, by enzymes from rennet paste, which ar e used for milk coagulation.