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Construction of a Pickering interfacial biocatalysis system in skim milk and enzymatic transesterification for enhancement of flavor and quality

文献类型： 外文期刊

作者： Zhong, Huaying 1 ; Jin, Jing 1 ; Zhou, Qi 1 ; Zhang, Yufei 1 ; Zheng, Mingming 1 ;

作者机构： 1.Chinese Acad Agr Sci, Oil Crops Res Inst, Hubei Key Lab Lipid Chem & Nutr, Hubei Hongshan Lab,Key Lab Oilseeds Proc,Minist Ag, Wuhan 430062, Peoples R China

2.South Cent Minzu Univ, Coll Biomed Engn, Hubei Key Lab Med Informat Anal & Tumor Diag & Tre, Wuhan 430074, Peoples R China

3.South Cent Minzu Univ, Key Lab Cognit Sci State Ethn Affairs Commiss, Wuhan, Peoples R China

关键词： dairy products; phytosterol ester; enzymatic; transesterification; flavor

期刊名称：JOURNAL OF DAIRY SCIENCE （ 影响因子：4.4； 五年影响因子：4.4 ）

ISSN： 0022-0302

年卷期： 2024 年 107 卷 11 期

页码：

收录情况： SCI

摘要： Despite considerable research efforts, lipase catalysis in a fluid milk system with aqueous multicomponent mixtures containing multiple microphases remains challengare typically fabricated with organic solvents or lipids and water. Whether a PIB with excellent catalytic performance can be constructed in complex milk mixtures remains unknown. Here, we challenged PIB with skim milk, a small amount of flaxseed oil, and phytosterols as a model system for transesterification and lipolysis to enhance quality and flavor. The amino-modified mesoporous silica spheres were employed as an emulsifier and carrier of lipase AYS. The conversion of phytosterol esters reached 75.5% at 1.5 h in prepared phytosterol esterfortified milk with a content of 1.0 g/100 mL. The relative conversion rate remained above 70% after 6 cycles. In addition, the fortified milk showed an intensified and favorable effect on sensory traits through volatile flavor ternative for PIB applications in complex environments, i.e., milk, which might inspire a new bioprocess strategy for dairy products.

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