Effect of the Fatty Acid Composition and Flavor Compound of Butter Oil by Palatase 20,000L Catalysis
文献类型： 会议论文
第一作者： Benheng Guo
作者： Benheng Guo 1 ; Yinghong Qu 2 ; Zhidong Liu 3 ; Hongliang Huang 3 ; Yun Deng 4 ; Yunfei Li 4 ; Zhenming Liu 1 ;
作者机构： 1.Technical Center, Bright Dairy Co. Ltd,State key laboratory of dairy biotechnology. Shanghai, China
2.College of Food and Technology, Shanghai Ocean University Shanghai, China
3.East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences. Shanghai, China
4.School of Agriculture and Biology .Shanghai Jiaotong University. Shanghai, China
关键词： Palatase 20,000L;fatty acid;flavor compound
会议名称： International conference on agricultural engineering and food engineering
主办单位：
页码： 880-883
摘要： The objective of this study was to evaluate effect of Palatase 20,000L lipase-catalysis on the fatty acid composition and flavor compound of butter oil. Butter oil catalyzed by Palatase 20,000L lipase increased significantly the total amount of free fatty acid and contributed to the release of the flavor compound. These differences were significant (P<0.05) for the content of the fatty acid composition and flavor compound. Significant differences were found in the intensity of the key flavor compounds, especially octanoic acid and decanoic acid. The result demonstrated that Palatase 20,000L lipase-catalysis modified the fatty acid composition and flavor compound of butter oil and had the potential for flavor enhancement in food and elsewhere.
分类号： s2
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