Producción CyT
Artículo
Autoría
VELEZ, MARIA AYELEN
;
WOLF, IRMA VERONICA
;
ESPARIZ, MARTIN
;
Acciarri, Giuliana
;
MAGNI, CHRISTIAN
;
HYNES, ERICA RUT
;
PEROTTI, MARIA CRISTINA
Fecha
2023
Editorial y Lugar de Edición
ELSEVIER SCIENCE BV
Revista
FOOD RESEARCH INTERNATIONAL,
vol. 169
(pp. 1-10)
ELSEVIER SCIENCE BV
Resumen
Información suministrada por el agente en
SIGEVA
The use of esterase/lipase enzymes of different origins in food industry is a widely employed strategy to enhance the formation of characteristic aromatic compounds derived from fat and diversify flavour. In the present work, we studied EstA enzyme of Enterococcus faecalis and a high purity Rhizomucor miehei lipase (Palatase). EstA was obtained recombinantly in Escherichia coli BL21 (DE3), and optimum esterase activity was detected at pH 6.75 and 40 °C. We evaluated the effect of the enzyme...
The use of esterase/lipase enzymes of different origins in food industry is a widely employed strategy to enhance the formation of characteristic aromatic compounds derived from fat and diversify flavour. In the present work, we studied EstA enzyme of Enterococcus faecalis and a high purity Rhizomucor miehei lipase (Palatase). EstA was obtained recombinantly in Escherichia coli BL21 (DE3), and optimum esterase activity was detected at pH 6.75 and 40 °C. We evaluated the effect of the enzymes on milk mixtures prepared with different fat contents (2.8 and 6%) and structure (native or homogenized) on volatile compounds profiles. The milk fat structure before and after the application of low homogenization was characterized by dynamic light dispersion and microscopy. Native milk fat mixtures presented particles of 4.6 ?m and 184 nm and homogenized mixtures had particles of 1.4 ?m and 258 nm; microscopy images were in concordance with these results. Fifteen volatile compounds were identified, including ketones, esters, alcohols, and acids. We showed the key role of milk fat levels and microstructure in the nature of the volatile compounds produced by the R. miehei enzyme. Both in native or homogenized states, the highest content of fat favored a higher production of acids whereas the lowest fat level favored a higher esters production along with a more balanced volatile profile. For EstA enzyme, results showed a limited action on fat, as biosynthesis of esters only increased with the highest fat level homogenized.
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Palabras Clave
FATTY ACIDS CATABOLISMCHEESE RIPENING ACELERATIONHOMOGENIZATIONFLAVOURING INGREDIENT
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