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Updated: Jun 27, 2026
Defining Substrate Specificities for Lipase and Phospholipase Candidates
Published on: November 23, 2016
Plant small molecules steer lipase selectivity and free fatty acid profiles in enzyme-modified cheese revealed by
Xiao Tan1, Huijin Liu2, Qingqing Liu3
1School of Chemistry and Chemical Engineering, Yulin University, Yulin, Shaanxi 719000, PR China; Shaanxi Key Laboratory of Low Metamorpcoal Clean Utilizationhic, Yulin University, Yulin, Shaannxi 719000, PR China; College of Food Science and Engineering, Northwest University, Xi'an 710069, China.
Abstract:
In enzyme-modified cheese (EMC), controlling the release of specific free fatty acids (FFAs) by lipases remains challenging. Eight plant extracts were screened, and Mentha haplocalyx and Cuminum cyminum showed pronounced regulatory effects on lipolysis. These extracts were further fractionated, purified, and identified. This study demonstrates that epicatechin and 7-hydroxycoumarin can selectively modulate lipase-mediated fatty acid release, promoting the accumulation of aroma-active medium-chain free fatty acids while suppressing long-chain fatty acid release during EMC production. The results revealed a concentration-dependent, bidirectional "pendulum effect," where changing additive levels shifted lipase selectivity and apparent activity, enabling tunable FFA profiles. Sensory evaluation confirmed the chemical data, identifying one desirable-aroma EMC and two low off-flavor EMCs. Integrated AlphaFold3 modelling, molecular dynamics, docking, machine-learning analyses, and kinetic experiments firstly provided molecular-level insights into the mechanisms underlying the promotion of medium-chain fatty acid release and the suppression of long-chain fatty acid liberation during EMC production.
