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Partial Characterization of the Action of An A. niger Lipase on Butteroil Emulsions
Author(s) -
GARCIA HUGO S.,
AMUNDSON CLYDE H.,
HILL CHARLES G.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb04741.x
Subject(s) - hydrolysis , chemistry , lipase , lipolysis , fatty acid , butyric acid , flavor , substrate (aquarium) , chromatography , selectivity , organic chemistry , biochemistry , enzyme , catalysis , biology , ecology , adipose tissue
A commercially available lipase ( A. niger , APF‐12) was employed to hydrolyze an emulsified butteroil substrate. HPLC analyses of the reaction products indicated that short chain fatty acid residues (e.g., butyric acid) were preferably hydrolyzed at pH 5 whereas the overall rate of hydrolysis for all major fatty acids showed a pH optimum between 6 and 7. This indicated the possibility of directing the selectivity of lipolysis in butteroil to enhance production of short‐chain fatty acids associated with flavor development. The optimal temperature was ca. 35°C. Different cations also affected rate of hydrolysis.