Partial Characterization of the Action of An A. niger Lipase on Butteroil Emulsions

摘要

ABSTRACTA commercially available lipase (A. niger, APF‐12) was employed to hydrolyze an emulsified butteroil substrate. HPLC analyses of the reaction products indicated that short chain fatty acid residues (e.g., butyric acid) were preferably hydrolyzed at pH 5 whereas the overall rate of hydrolysis for all major fatty acids showed a pH optimum between 6 and 7. This indicated the possibility of directing the selectivity of lipolysis in butteroil to enhance production of short‐chain fatty acids associated with flavor development. The optimal temperature was ca. 35°C. Different cations also affected rate of hydrol