蛋白酶和脂肪酶对稀奶油-乳清体系发酵特性及风味的影响

Effect of Protease and Lipase on Fermentation Characteristics and Flavor of Cream and Whey Mixture
LIN Weifeng1, ZHOU Yan1, BAO Zhining2,*, XIA Fenggeng2
140 2018, Vol.39, No.16
食品科学
※食品化学
蛋白酶和脂肪酶对稀奶油-乳清体系发酵特性及 风味的影响
林伟锋1，周 艳1，鲍志宁2,*，夏枫耿2
（1.华南理工大学食品科学与工程学院，广东 广州 510640；2.广州市微生物研究所，广东 广州 510663）
摘 要：通过测定发酵过程中发酵动力学参数变化，利用顶空-固相微萃取和气相色谱-质谱法测定发酵60 h体系中 挥发性风味物质，并进行主成分分析和感官评定，研究单独添加及复配添加蛋白酶和脂肪酶对稀奶油-乳清体系发酵 特性及风味的影响。结果表明：风味物质以挥发性羧酸类、酮类和酯类为主。蛋白酶促进pH值下降、乳酸菌增殖和 产酸，明显促进酮类生成，可增强体系的风味，提高风味品质；脂肪酶可引起滴定酸度大幅度上升，抑制乳酸菌增殖 和产酸，但明显促进羧酸类生成，并产生酯类，可明显改变风味，赋予体系丰富的风味；复配添加后，结合2 种酶的 特点，酯类产量上升，增香效果更明显，可显著改变风味，具有缓和大量挥发性羧酸带来的刺激性酸味作用。 关键词：稀奶油；乳清；蛋白酶；脂肪酶；发酵特性；风味
promoted the generation of carboxylic acids, resulted in the formation of esters, evidently improved and enriched the
flavor of the fermented system. Protease and lipase added in combination increased the production of esters, significantly
spectrometry (GC-MS) combined with principal component analysis and sensory evaluation was also performed. The results
showed that carboxylic acids, ketones and esters were the main volatile flavor components isolated by GC-MS. Protease
510640, China;
Abstract: The effect of protease and lipase added individually and in combination on fermentation characteristics and
flavor of cream and whey mixture was investigated by determining the changes in viable cell number of lactic acid bacteria,
(1. College of Food Science and Engineering, South China University of Technology, Guangzhou 2. Guangzhou Microbiology Research Institute, Guangzhou 510663, China)
Fra Baidu bibliotek
enhanced the aroma, remarkably improved the flavor and attenuated the sour taste of carboxylic acids, had the biggest
influence as revealed through principal component analysis. Protease and lipase could improve the quality of flavor, and their
titratable acidity, pH value and volatile flavor components. After 60 h fermentation, the volatile flavor components
were extracted by using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography-mass
promoted the growth of lactic acid bacteria, acid production and the formation of ketones and improved the flavor quality.
Lipase significantly increased titratable acidity, suppressed the growth of lactic acid bacteria acid production, pronouncedly
combination mitigated sour taste by the sensory evaluation.
Keywords: cream; whey; protease; lipase; fermented characteristics; flavor
DOI:10.7506/spkx1002-6630-201816021
中图分类号：TS252.54
文献标志码：A
文章编号：1002-6630（2018）16-0140-07
引文格式：
林伟锋, 周艳, 鲍志宁, 等. 蛋白酶和脂肪酶对稀奶油-乳清体系发酵特性及风味的影响[J]. 食品科学, 2018, 39(16):