Construction of a Pickering interfacial biocatalysis system in skim milk and enzymatic transesterification for enhancement of flavor and quality

文献类型： 外文期刊

第一作者： Zhong, Huaying

作者： Zhong, Huaying;Jin, Jing;Zhou, Qi;Zhang, Yufei;Zheng, Mingming;Jin, Jing;Jin, Jing

作者机构：

关键词： dairy products; phytosterol ester; enzymatic; transesterification; flavor

期刊名称：JOURNAL OF DAIRY SCIENCE （ 影响因子：4.4； 五年影响因子：4.4 ）

ISSN： 0022-0302

年卷期： 2024 年 107 卷 11 期

页码：

收录情况： SCI

摘要： Despite considerable research efforts, lipase catalysis in a fluid milk system with aqueous multicomponent mixtures containing multiple microphases remains challengare typically fabricated with organic solvents or lipids and water. Whether a PIB with excellent catalytic performance can be constructed in complex milk mixtures remains unknown. Here, we challenged PIB with skim milk, a small amount of flaxseed oil, and phytosterols as a model system for transesterification and lipolysis to enhance quality and flavor. The amino-modified mesoporous silica spheres were employed as an emulsifier and carrier of lipase AYS. The conversion of phytosterol esters reached 75.5% at 1.5 h in prepared phytosterol esterfortified milk with a content of 1.0 g/100 mL. The relative conversion rate remained above 70% after 6 cycles. In addition, the fortified milk showed an intensified and favorable effect on sensory traits through volatile flavor ternative for PIB applications in complex environments, i.e., milk, which might inspire a new bioprocess strategy for dairy products.

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