摘要
利用SPME-GC-MS分析方法,比较了自制酯酶restT和Novozym Palatase 20000L脂肪酶酶解稀奶油产物挥发性化合物及香气变化规律。选择酶解温度、酶解pH、酶添加量和酶解时间进行逐级优化;再对两种酶在最适酶解温度和4℃条件下得到的酶解产物进行SPME-GC-MS对比分析。结果表明:rest T和Palatase 20000L最佳酶解条件为酶解温度分别为25℃和50℃、酶解pH8.0、酶添加量150 U/g、酶解时间5 h。SPME-GC-MS分析结果显示,rest T可以在25℃,甚至4℃条件下酶解,产物均能产生较多的中短碳链的游离脂肪酸、甲基酮类、酯类及内酯等对奶香有突出贡献的特征性风味物质。
Volatile compounds and aroma variation of hydrolysates respectively produced by enzymatic hy- drolysis of cream with self - made esterase restT and lipase Novozym Palatase 20000L were compared by SPME - GC - MS method. Enzymolysis temperature, enzymolysis pH, dosage of enzyme and enzymolysis time were selected to optimize step by step, then the hydrolysates of the two enzymes obtained at the opti- mal enzymolysis temperature and 4℃ were compared by SPME - GC - MS. The results showed that the optimal enzymolysis conditions of restT and Palatase 20000L were obtained as follows： enzymolysis tem- peratures 25℃ for restT and 50℃ for Palatase 20000L, enzymolysis pH 8.0, dosage of enzyme 150 U/g and enzymolysis time 5 h. In addition, SPME - GC - MS analysis results showed that enzymatic hydroly- sis by restT could be conducted at 25℃, even at 4℃, and both hydrolysates could produce more charac- teristic flavor compounds, such as short - and medium - chain free fatty acids, methyl ketone com- pounds, esters and lactones, which had outstanding contribution to milk flavor.
出处
《中国油脂》
CAS
CSCD
北大核心
2016年第7期33-38,共6页
China Oils and Fats
基金
国家自然科学基金项目(31401529)
国家自然科学基金重点项目(31230057)
