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Effects of microbial lipases on hydrolyzed milk fat at different time intervals in flavour development and oxidative stability

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Abstract

The interest in application of biocatalysis during natural milk fat flavours development has increased rapidly and lipases have become the most studied group in the development of bovine milk fat flavours. Lipozyme-435, Novozyme-435 and Thermomyces lanuginosus Immobilized (TL-IM) lipases were used to hydrolyze anhydrous milk fat (AMF) and anhydrous buffalo milk fat (ABF) and their volatile flavouring compounds were identified by solid-phase micro-extraction gas chromatography/mass spectrometry (SPME-GC/MS) and then compared at three hydrolysis intervals. Both AMF and ABF after lipolysis produced high amount of butanoic and hexanoic acids and other flavouring compounds; however, highest amount were produced by Lipozyme-435 and Novozyme-435 followed by TL-IM. The hydrolyzed products were assessed by Rancimat-743 for oxidative stability and found both that, for AMF and ABF treated butter oil, Lipozyme-435 and TL-IM were generally more stable compared to Novozyme-435. For both AMF and ABF treated butter oil, Lipozyme-435 was observed to cause no further oxidation consequences which indicates Lipozyme-435 was stable during hydrolysis at 55 °C for 24 h.

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Acknowledgments

The authors gratefully thank the secretary and all members of the group of State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University for their invaluable contributions to the present work. We are also thank Shanghai Kerry Oils & Grains Industries and Novozyme (Shandong) Innovation & Business Center, China for their provision of related raw materials. This work has received funding from the National Natural Science Foundation of China (Grant No. 131401525).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Khamis Ali Omar, Ruijie Liu, Erasto Mlyuka & Xingguo Wang

  2. Department of Food Safety and Quality, Zanzibar Food and Drugs Board, P. O. Box 3595, Zanzibar, Tanzania

    Khamis Ali Omar

  3. Département des Sciences et Techniques de Productions Végétales, Faculté d’Agronomie et des Sciences de l’Environnement, Université Dan Dicko Dan Koulodo de Maradi, BP 465, Maradi, Niger

    Mahamadou Elhadji Gounga

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  1. Khamis Ali Omar
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  2. Mahamadou Elhadji Gounga
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  3. Ruijie Liu
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  4. Erasto Mlyuka
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  5. Xingguo Wang
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Correspondence to Xingguo Wang.

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Omar, K.A., Gounga, M.E., Liu, R. et al. Effects of microbial lipases on hydrolyzed milk fat at different time intervals in flavour development and oxidative stability. J Food Sci Technol 53, 1035–1046 (2016). https://doi.org/10.1007/s13197-015-2158-8

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  • DOI: https://doi.org/10.1007/s13197-015-2158-8

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