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通过酶性水解和乳酸发酵开发具有奶酪风味的黄油精华
Yue Fan1,2,3, Weicheng Li1,2,3, Yexuan Sui1,2
1Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China.
Food chemistry: X
|December 1, 2025
概括
这项研究优化了黄油生物转化到天然奶酪风味使用酶和乳球菌乳糖. 优化的条件产生了独特的风味配置文件,为食品工业应用提供了基础.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 酶学 是一种酶学.
背景情况:
- 天然黄油有一个温和的香味.
- 生物转化提供了一种方法来增强黄油的香味,使其具有类似奶酪的风味.
- 酶和微生物过程是风味发展的关键.
研究的目的:
- 为了优化水解和发酵条件,使黄油生物转化为具有奶酪风味的基础.
- 确定影响风味发展的关键因素.
- 分析涉及的挥发性代谢物和代谢途径.
主要方法:
- 利用四种蛋白酶,脂酶和乳球菌乳酸菌进行生物转化.
- 采用单因素实验和响应表面方法 (RSM) 进行优化.
- 使用气色谱-质谱法 (GC-MS) 分析挥发性化合物.
主要成果:
- 鉴定了脂酶与蛋白酶的比率,水解温度/持续时间和注射剂水平作为重要因素.
- GC-MS检测到218种挥发性代谢物,主要是,酸和.
- 通过酶和L. lactis.的协同相互作用,可以实现独特的风味特征.
结论:
- 这项研究提供了从黄油中制造天然奶酪风味精华的理论基础.
- 优化的生物转化增强了黄油在食品应用中的芳香特性.
- 协同的酶和微生物作用对于特有的风味产生至关重要.
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