摘要
乳脂酶中,内源酶的含量低、耐热性差、对乳制品品质的影响较小。微生物来源的脂酶种类多、数量大、热稳定性好,常规的杀菌方式不能使脂酶全部失活。在贮存的过程中,一方面脂酶分解乳脂肪造成乳制品变苦和酸败,一方面脂酶增进产品风味,促进产品成熟。随着生物技术的不断发展,采用基因工程手段改良微生物,产生出新型特异性脂酶,在保证产品风味的同时,降低脂肪中对人体健康不利的胆固醇等物质,提高产品的附加值。
Content of indigenous lipase in milk is low, and it＇s heat stability is bad, So the quality of dairy product can＇t be affected by indigenous lipase. Lipase can＇t be all inactivated by normal method of sterilization because of its lots of kinds, great quantity and high heat stability. On the one hand, lipolytic products can cause milk product＇s bitterness and rancidification during the storage. On the other hand, it can improve the flavor and make product maturation. To produce new specific lipase, microorganism is genetically modified to reduce cholesterol in milk fat and increase the value of dairy product.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第4期194-196,共3页
Science and Technology of Food Industry
关键词
脂酶
内源酶
微生物脂酶
乳制品品质
lipase
indigenous enzyme
microorganism lipase
quality of dairy product
