Abstract
Lipases and esterases are frequently used in dairy production processes to enhance the buttery flavour of the end product. Short chain fatty acids, and especially butanoic acid, play a key role in this and different enzymes with specificity towards short chain fatty acids are commercially available as potent flavouring tools. We have compared six lipases/esterases associated with buttery flavour production. Although specificity to short chain fatty acids was ascribed to each enzyme, clear differences in free fatty acid profiles were found when these enzymes were applied on cream. Candida cylindraceae lipase was the most useful enzyme for buttery flavour production in cream with the highest yield of free fatty acids (57 g oleic acid 100 g−1 fat), no release of long chain fatty acids and specificity towards butanoic acid.
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Acknowledgements
This work was financially supported by the Institute for the Promotion of Innovation by Science and Technology in Flanders (Brussels, Belgium). The authors are grateful to Campina Milk Fat Products N.V. (Klerken, Belgium) for the provision of the standardised cream.
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Saerens, K., Descamps, D. & Dewettinck, K. Release of short chain fatty acids from cream lipids by commercial lipases and esterases. Biotechnol Lett 30, 311–315 (2008). https://doi.org/10.1007/s10529-007-9541-0
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DOI: https://doi.org/10.1007/s10529-007-9541-0