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Wang W, Sun B, Deng J, Ai N. Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies. Food Res Int 2024; 188:114478. [PMID: 38823867 DOI: 10.1016/j.foodres.2024.114478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/05/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
In recent years, the demand for reduced-fat dairy products (RFDPs) has increased rapidly as the health risks associated with high-fat diets have become increasingly apparent. Unfortunately, lowering the fat content in dairy products would reduce the flavor perception of fat. Fat-derived flavor compounds are the main contributor to appealing flavor among dairy products. However, the contribution of fat-derived flavor compounds remains underappreciated among the flavor improvement factors of RFDPs. Therefore, this review aims to summarize the flavor perception mechanism of fat and the profile of fat-derived flavor compounds in dairy products. Furthermore, the characteristics and influencing factors of flavor compound release are discussed. Based on the role of these flavor compounds, this review analyzed the current and potential flavor improvement strategies for RFDPs, including physical processing, lipolysis, microbial applications, and fat replacement. Overall, promoting the synthesis of milk fat characteristic flavor compounds in RFDPs and aligning the release properties of flavor compounds from the RFDPs with those of equivalent full-fat dairy products are two core strategies to improve the flavor of reduced-fat dairy products. In the future, better modulation of the behavior of flavor compounds by various methods is promising to replicate the flavor properties of fat in RFDPs and meet consumer sensory demands.
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Affiliation(s)
- Weizhe Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China
| | - Jianjun Deng
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Nasi Ai
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China.
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Abstract
Cutinases (EC 3.1.1.74) are serin esterases that belong to the α/β hydrolases superfamily and present in the Ser-His-Asp catalytic triad. They show characteristics between esterases and lipases. These enzymes hydrolyze esters and triacylglycerols and catalyze esterification and transesterification reactions. Cutinases are synthesize by plant pathogenic fungi, but some bacteria and plants have been found to produce cutinases as well. In nature they facilitate a pathogen’s invasion by hydrolyzing the cuticle that protects plants, but can be also used for saprophytic fungi as a way to nourish themselves. Cutinases can hydrolyze a wide range of substrates like esters, polyesters, triacylglycerols and waxes and that makes this enzyme very attractive for industrial purposes. This work discusses techniques of industrial interest such as immobilization and purification, as well as some of the most important uses of cutinases in industries.
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Chen X, Wang J, Stevenson RJ, Ang X, Peng Y, Quek SY. Lipase-catalyzed modification of milk fat: A promising way to alter flavor notes of goat milk products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111286] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Huang Y, Liang M, Sun L, Brennan CS, Liu D. Effect of microencapsulation on morphology, physicochemical properties and flavour profiles of solid yoghurt‐flavoured bases. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14896] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Yan‐yan Huang
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong510640China
| | - Ming‐hua Liang
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong510640China
| | - Li‐na Sun
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong510640China
| | - Charles S. Brennan
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong510640China
- Department of Wine, Food and Molecular Biosciences Centre for Food Research and Innovation Lincoln University Lincoln85084New Zealand
| | - Dong‐mei Liu
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong510640China
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Fraga JL, Souza CPL, Pereira ADS, Aguieiras ECG, de Silva LO, Torres AG, Freire DG, Amaral PFF. Palm oil wastes as feedstock for lipase production by Yarrowia lipolytica and biocatalyst application/reuse. 3 Biotech 2021; 11:191. [PMID: 33927982 DOI: 10.1007/s13205-021-02748-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Accepted: 03/15/2021] [Indexed: 11/24/2022] Open
Abstract
Palm oil production chain generates a greasy residue in the refining stage, the Palm Oil Deodorizer Distillate (PODD), mainly composed of free fatty acids. Palm oil is also used industrially to fry foods, generating a residual frying oil (RFO). In this paper, we aimed to produce lipase from palm agro-industrial wastes using an unconventional yeast. RFO_palm, from a known source, consisted of 0.11% MAG + FFA, 1.5% DAG, and 97.5 TAG, while RFO_commercial, from a commercial restaurant, contained 6.7% of DAG and 93.3% of TAG. All palm oil wastes were useful for extracellular lipase production, especially RFO_commercial that provided the highest activity (4.9 U/mL) and productivity (465 U/L.h) in 75 h of processing time. In 48 h of process, PODD presented 2.3 U/mL of lipase activity and 48.5 U/L.h of productivity. RFO_commercial also showed the highest values for lipase associated to cell debris (843 U/g). This naturally immobilized biocatalyst was tested on hydrolysis reactions to produce Lipolyzed Milk Fat and was quite efficient, with a hydrolysis yield of 13.1% and 3-cycle reuse. Therefore, oily palm residues seem a promising alternative to produce lipases by the non-pathogenic yeast Y. lipolytica and show great potential for industrial applications.
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Affiliation(s)
- Jully L Fraga
- Departamento de Engenharia Bioquímica, Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ 21941-909 Brazil
| | - Camila P L Souza
- Departamento de Engenharia Bioquímica, Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ 21941-909 Brazil
| | - Adejanildo da S Pereira
- Departamento de Engenharia Bioquímica, Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ 21941-909 Brazil
| | - Erika C G Aguieiras
- Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ 21941-909 Brazil
- Universidade Federal do Rio de Janeiro Campus UFRJ - Duque de Caxias Prof. Geraldo Cidade, Duque de Caxias, RJ 25.240-005 Brazil
| | - Laís O de Silva
- Laboratório de Bioquímica Nutricional E de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ 21941-909 Brazil
| | - Alexandre G Torres
- Laboratório de Bioquímica Nutricional E de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ 21941-909 Brazil
| | - Denise G Freire
- Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ 21941-909 Brazil
| | - Priscilla F F Amaral
- Departamento de Engenharia Bioquímica, Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ 21941-909 Brazil
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6
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Huang YY, Yu JJ, Zhou QY, Sun LN, Liu DM, Liang MH. Preparation of yogurt-flavored bases by mixed lactic acid bacteria with the addition of lipase. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109577] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Rodrigues Reis CE, Bento HBS, Carvalho AKF, Rajendran A, Hu B, De Castro HF. Critical applications of Mucor circinelloides within a biorefinery context. Crit Rev Biotechnol 2019; 39:555-570. [PMID: 30931637 DOI: 10.1080/07388551.2019.1592104] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
The establishment of an efficient and feasible biorefinery model depends on, among other factors, particularly the selection of the most appropriate microorganism. Mucor circinelloides is a dimorphic fungus species able to produce a wide variety of hydrolytic enzymes, lipids prone to biodiesel production, carotenoids, ethanol, and biomass with significant nutritional value. M. circinelloides also has been selected as a model species for genetic modification by being the first filamentous oleaginous species to have its genome fully characterized, as well as being a species characterized as a potential bioremediation agent. Considering the potential of replacing several nonrenewable feedstocks is widely dependent on fossil fuels, the exploitation of microbial processes and products is a desirable solution for promoting a green and sustainable future. Here, we introduce and thoroughly describe the recent and critical applications of this remarkable fungus within the context of developing a fungal-based biorefinery.
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Affiliation(s)
- Cristiano E Rodrigues Reis
- a Department of Chemical Engineering, Engineering School of Lorena , University of São Paulo , Lorena , São Paulo , Brazil
| | - Heitor B S Bento
- a Department of Chemical Engineering, Engineering School of Lorena , University of São Paulo , Lorena , São Paulo , Brazil
| | - Ana K F Carvalho
- a Department of Chemical Engineering, Engineering School of Lorena , University of São Paulo , Lorena , São Paulo , Brazil
| | - Aravindan Rajendran
- b Department of Bioproducts and Biosystems Engineering , University of Minnesota , Saint Paul , MN , USA
| | - Bo Hu
- b Department of Bioproducts and Biosystems Engineering , University of Minnesota , Saint Paul , MN , USA
| | - Heizir F De Castro
- a Department of Chemical Engineering, Engineering School of Lorena , University of São Paulo , Lorena , São Paulo , Brazil
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8
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Fraga JL, Penha ACB, da S Pereira A, Silva KA, Akil E, Torres AG, Amaral PFF. Use of Yarrowia lipolytica Lipase Immobilized in Cell Debris for the Production of Lipolyzed Milk Fat (LMF). Int J Mol Sci 2018; 19:E3413. [PMID: 30384435 PMCID: PMC6274823 DOI: 10.3390/ijms19113413] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Accepted: 10/15/2018] [Indexed: 11/16/2022] Open
Abstract
Lipase immobilized on Yarrowia lipolytica cell debris after sonication of yeast cells (LipImDebri) was used in hydrolysis reaction as a novel strategy to produce lipolyzed milk fat (LMF). Extracellular (4732.1 U/L), intracellular (130.0 U/g), and cell debris (181.0 U/g) lipases were obtained in a 4 L bioreactor using residual frying oil as inducer in 24 h fermentation process. LipImDebri showed a good operational stability retaining 70% of lipolytic activity after the second cycle and 40% after the fourth. The highest degree of hydrolysis (28%) was obtained with 500 mg LipImDebri for 6 h of lipolysis of anhydrous milk fat. LMF produced with LipImDebri presented high contents of oleic (35.2%), palmitic (25.0%), and stearic (15.4%) acids and considerable amounts of odor-active short and medium chain fatty acids (C:4⁻C:10) (8.13%).
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Affiliation(s)
- Jully L Fraga
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ 21941-909, Brazil.
| | - Adrian C B Penha
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ 21941-909, Brazil.
| | - Adejanildo da S Pereira
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ 21941-909, Brazil.
| | - Kelly A Silva
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ 21941-909, Brazil.
| | - Emília Akil
- Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ 21941-909, Brazil.
| | - Alexandre G Torres
- Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ 21941-909, Brazil.
| | - Priscilla F F Amaral
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ 21941-909, Brazil.
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9
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Dong J, Gasmalla MAA, Zhao W, Sun J, Liu W, Wang M, Han L, Yang R. Characterization of a cold-adapted esterase and mutants from a psychotolerant Pseudomonas
sp. strain. Biotechnol Appl Biochem 2017; 64:686-699. [DOI: 10.1002/bab.1525] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Accepted: 07/03/2016] [Indexed: 11/09/2022]
Affiliation(s)
- Juan Dong
- State Key Laboratory of Food Science & Technology; Jiangnan University; Wuxi Jiangsu People's Republic of China
- College of Food Science and Engineering; Shihezi University; Shihezi Xinjiang People's Republic of China
| | - Mohammed A. A. Gasmalla
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu People's Republic of China
| | - Wei Zhao
- State Key Laboratory of Food Science & Technology; Jiangnan University; Wuxi Jiangsu People's Republic of China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu People's Republic of China
| | - Jingtao Sun
- College of Food Science and Engineering; Shihezi University; Shihezi Xinjiang People's Republic of China
| | - Wenyu Liu
- Xinjiang Shihezi Vocational Technical College; Shihezi Xinjiang People's Republic of China
| | - Mingming Wang
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu People's Republic of China
| | - Liang Han
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu People's Republic of China
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology; Jiangnan University; Wuxi Jiangsu People's Republic of China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu People's Republic of China
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10
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Nature Inspired Solutions for Polymers: Will Cutinase Enzymes Make Polyesters and Polyamides Greener? Catalysts 2016. [DOI: 10.3390/catal6120205] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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11
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Zhang XM, Ai NS, Wang J, Tong LJ, Zheng FP, Sun BG. Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components. J Dairy Sci 2016; 99:8665-8679. [PMID: 27544861 DOI: 10.3168/jds.2015-10773] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Accepted: 07/06/2016] [Indexed: 12/16/2022]
Abstract
The purpose of this study was to modify the amount and composition of volatile components in bovine milk products, in an attempt to create a recombined skim milk product with full-fat milk flavor but with only 0.5% fat. The experimental plan included lipase-catalyzed hydrolysis and esterification reactions using Palatase 20000L (Novozymes, Bagsværd, Denmark). The results, measured by the methods of volatile compositional analysis and sensory evaluation, showed that the flavor profiles of the optimal recombined milk products were effectively modified in this way, possessing intensified characteristic volatile flavor components with rather low level of fat contents, and the sensory characters were quite realistic to natural whole milk flavor.
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Affiliation(s)
- X M Zhang
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - N S Ai
- School of Food Science and Chemical Engineering, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, P. R. China
| | - J Wang
- School of Food Science and Chemical Engineering, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, P. R. China.
| | - L J Tong
- School of Food Science and Chemical Engineering, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, P. R. China
| | - F P Zheng
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, P. R. China
| | - B G Sun
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, P. R. China.
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Omar KA, Gounga ME, Liu R, Aboshora W, Al-Hajj NQ, Jin Q, Wang X. Influence of lipase under ultrasonic microwave assisted extraction on changes of triacylglycerol distribution and melting profiles during lipolysis of milk fat. RSC Adv 2016. [DOI: 10.1039/c6ra22247a] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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13
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Omar KA, Gounga ME, Liu R, Mlyuka E, Wang X. Effects of microbial lipases on hydrolyzed milk fat at different time intervals in flavour development and oxidative stability. Journal of Food Science and Technology 2015; 53:1035-46. [PMID: 27162383 DOI: 10.1007/s13197-015-2158-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/10/2015] [Accepted: 12/22/2015] [Indexed: 11/30/2022]
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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Affiliation(s)
- Khamis Ali Omar
- 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 ; Department of Food Safety and Quality, Zanzibar Food and Drugs Board, P. O. Box 3595, Zanzibar, Tanzania
| | - Mahamadou Elhadji Gounga
- 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
| | - Ruijie Liu
- 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
| | - Erasto Mlyuka
- 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
| | - Xingguo Wang
- 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
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Nyyssölä A. Which properties of cutinases are important for applications? Appl Microbiol Biotechnol 2015; 99:4931-42. [DOI: 10.1007/s00253-015-6596-z] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2015] [Revised: 04/02/2015] [Accepted: 04/07/2015] [Indexed: 10/23/2022]
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15
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Sun J, Liu SQ. Ester Synthesis in Aqueous Media by Lipase: Alcoholysis, Esterification and Substrate Hydrophobicity. J Food Biochem 2014. [DOI: 10.1111/jfbc.12104] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Jingcan Sun
- Food Science and Technology Programme; Department of Chemistry; National University of Singapore; Science Drive 3 Singapore 117543
| | - Shao-Quan Liu
- Food Science and Technology Programme; Department of Chemistry; National University of Singapore; Science Drive 3 Singapore 117543
- Advanced Food Research Laboratory; National University of Singapore (Suzhou) Research Institute; Suzhou Jiangsu China
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Martínez-Monteagudo SI, Khan M, Temelli F, Saldaña MD. Obtaining a hydrolyzed milk fat fraction enriched in conjugated linoleic acid and trans-vaccenic acid. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.12.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Peng Q, Wang X, Shang M, Huang J, Guan G, Li Y, Shi B. Isolation of a novel alkaline-stable lipase from a metagenomic library and its specific application for milkfat flavor production. Microb Cell Fact 2014; 13:1. [PMID: 24387764 PMCID: PMC3880967 DOI: 10.1186/1475-2859-13-1] [Citation(s) in RCA: 132] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2013] [Accepted: 12/29/2013] [Indexed: 12/01/2022] Open
Abstract
Background Lipolytic enzymes are commonly used to produce desired flavors in lipolyzed milkfat (LMF) manufacturing processes. However, the choice of enzyme is critical because it determines the final profile of fatty acids released and the consequent flavor of the product. We previously constructed a metagenomic library from marine sediments, to explore the novel enzymes which have unique properties useful in flavor-enhancing LMF. Results A novel lipase Est_p6 was isolated from a metagenomic library and was expressed highly in E.coli. Bioinformatic analysis indicated that Est_p6 belongs to lipolytic enzyme family IV, the molecular weight of purified Est_p6 was estimated at 36 kDa by SDS-PAGE. The hydrolytic activity of the enzyme was stable under alkaline condition and the optimal temperature was 50°C. It had a high specific activity (2500 U/mg) toward pNP butyrate (pNP-C4), with Km and Vmax values of 1.148 mM and 3497 μmol∙min-1∙mg-1, respectively. The enzyme activity was enhanced by DTT and was not significantly inhibited by PMSF, EDTA or SDS. This enzyme also showed high hydrolysis specificity for myristate (C14) and palmitate (C16). It seems that Est_p6 has safety for commercial LMF flavor production and food manufacturing processes. Conclusions The ocean is a vast and largely unexplored resource for enzymes. According the outstanding alkaline-stability of Est_p6 and it produced myristic acid and palmitic acid more efficiently than other free fatty acids in lipolyzed milkfat. This novel lipase may be used to impart a distinctive and desirable flavor and odor in milkfat flavor production.
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Affiliation(s)
| | | | | | | | | | - Ying Li
- State Key Laboratories for Agro-biotechnology and College of Biological Sciences, China Agricultural University, Beijing 100193, P, R, China.
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Sun J, Lee LWW, Liu SQ. Biosynthesis of Flavour-Active Esters via Lipase-Mediated Reactions and Mechanisms. Aust J Chem 2014. [DOI: 10.1071/ch14225] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Flavour active esters belong to one group of fine aroma chemicals that impart desirable fruity flavour notes and are widely applied in the flavour and fragrance industry. Due to the increasing consumer concern about health, natural products are attracting more attention than chemically synthesized substances. The biosynthesis of flavour-active esters via lipase-catalyzed reactions is one of the most important biotechnological methods for natural flavour generation. To proceed with the industrial production of esters on a large scale, it is critical to understand the enzyme properties and behaviours under different reaction conditions. In this short review, the lipase-catalyzed reactions in various systems and their mechanisms for synthesis of the esters are summarized and discussed.
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Bourlieu C, Rousseau F, Briard-Bion V, Madec MN, Bouhallab S. Hydrolysis of native milk fat globules by microbial lipases: Mechanisms and modulation of interfacial quality. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.07.036] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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20
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DICKOW JONATANA, NIELSEN MARTINT, HAMMERSHØJ MARIANNE. Effect of Lenient Steam Injection (LSI) heat treatment of bovine milk on the activities of some enzymes, the milk fat globule and pH. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00765.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Dherbécourt J, Bourlieu C, Maillard MB, Aubert-Frogerais L, Richoux R, Thierry A. Time course and specificity of lipolysis in Swiss cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:11732-11739. [PMID: 20961108 DOI: 10.1021/jf102572z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Controlling lipolysis in cheese is necessary to ensure the formation of desirable flavor. To get a better understanding of the mechanism of lipolysis in Swiss cheese, cheeses were manufactured with and without (control) the addition of Propionibacterium freudenreichii. Products of lipolysis were quantified throughout ripening. Half of the free fatty acids (FFA) released in milk (3.66 mg/g fat), in particular the short-chain FFA, were lost in the whey during curd drainage, whereas diglycerides and monoglycerides were retained within the curd. P. freudenreichii was responsible for the release of most FFA during ripening (10.84 and 0.39 mg/g fat in propionibacteria-containing and control cheeses, respectively). Indices of lipolysis displayed low specificity. All types of FFA were released, but butyric and palmitic acids more significantly, which could be due to a low sn-1,3 regioselectivity. All glycerides were hydrolyzed in the following order: monoglycerides>diglycerides>triglycerides. The results of this study show the quantitative and qualitative contributions of the different lipolytic agents to Swiss cheese lipolysis.
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