在脂酶和脂氧酶介导下复杂的脂质系统中分化和向催化机制
Liang Wang1, Zheng Zhou1, Ji Wang1
1School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
Food chemistry
|December 22, 2024
概括
像脂酶和脂氧酶这样的酶显著改变了Plaice骨油中的脂质氧化,影响了风味化合物的形成. 这项研究揭示了特定的酶如何在食品系统中产生独特的挥发性概况.
科学领域:
- 食品化学 食品化学
- 酶学 是一种酶学.
- 脂质氧化作用 脂质氧化作用
背景情况:
- 食品中的风味调节是复杂的,涉及脂质系统中的酶介导反应.
- 了解脂质氧化途径对于控制食物风味至关重要.
- 骨油 (PBO) 作为研究这些酶过程的模型系统.
研究的目的:
- 调查脂酶和脂氧酶对PBO中的脂质氧化和风味形成的影响.
- 为了区分通过不同的酶处理产生的氧化产品和挥发性化合物.
- 阐明食品中酶介导的挥发性物质变化的机制.
主要方法:
- 一个使用Plaice骨油 (PBO),脂酶和脂氧酶的多层脂质氧化模型.
- 在酶处理后对挥发性化合物和脂质资料的分析.
- 氧化和非氧化挥发性化合物的量化,以及脂肪酸的变化.
主要成果:
- 脂酶治疗增加了非氧化挥发物和和 aldehydes,同时水解甘油三和增加单不和脂肪酸.
- 氧化酶治疗增加了氧化化合物,如 (E) -2-hexenal,1-penten-3-one和2-pentylfuran.
- 氧化酶特别催化了PUFAs在omega-6位置的氧化,形成EPA和DHA的氧化物.
结论:
- 酶治疗显著改变脂质特征,并产生独特的味道前体模式.
- 脂酶和脂氧酶在脂质氧化过程中表现出不同的机制,导致不同的挥发性化合物配置.
- 这项研究提供了关于富含脂质食物中酶驱动的风味发展的关键见解.
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