从羊奶和牛奶中提高游离脂肪酸的产量:常规和超声辅助下的全脂和被破坏的脂肪球的脂解

IF 1.8 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Arthur Pompilio da Capela, Alécia Daila Barros Guimarães, Alline Artigiani Lima Tribst, Pedro Esteves Duarte Augusto, Bruno Ricardo de Castro Leite Júnior
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引用次数: 0

摘要

本研究将物理治疗与超声辅助酶解羊乳膏(GMC)和牛乳膏(CMC)相结合,以提高游离脂肪酸的产生。在50°C下,通过高剪切分散(HSD-25 000 rpm/5 min)、搅拌(ST-4 min, 550 W)和高压均质(HPH-40 MPa)对两种乳膏进行预处理,GMC的脂肪球直径减少了相似的73%-83%,p >;HPH后CMC降低幅度更大(87%)。在20°C - 50°C条件下,用脂肪酶在超声(20 kHz, 38.4 W/L)和不超声(US)条件下进行脂解,时间为300 min。对反应过程中的脂肪酸浓度(FAC)进行量化和建模,以确定脂解速率和最终FAC。物理预处理提高了常规脂解后的脂解率(GMC为2.6 ~ 3.9倍,CMC为3.0 ~ 7.3倍)和FAC (GMC为7.8 ~ 10.1倍,CMC为8.0 ~ 11.1倍)。对于GMC, HPH = ST>HSD>;控制提高了最终FAC。而对于CMC,顺序改为HPH>;HSD>ST>control。对于大多数被评估的条件,特别是在较低的水解温度下,us辅助反应促进了最终FAC的额外增加(GMC为3%-73%,CMC为2%-80%)。因此,对脂肪球的物理破坏是一种有趣的策略,可以改善奶油的脂肪分解,特别是山羊奶油的HPH和ST以及牛奶油的HPH和HSD。此外,us辅助水解将所需的反应温度从50°C降低到20°C,可能节省能源并减少对最终产品的不良热影响。实际应用:研究结果强调了结合物理治疗和超声辅助脂肪分解的潜力,以提高山羊和牛奶乳膏中游离脂肪酸的产生。高压均质和搅拌被证明对破坏脂肪球是有效的,而超声波辅助水解进一步提高了脂肪分解效率,特别是在较低温度下。这些策略可以应用于乳制品和食品行业,以生产具有定制脂肪酸特征的功能性成分,改善食品的感官特性,并通过实现低温加工来降低能耗。这种方法也为开发具有附加营养和功能价值的创新产品提供了机会。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Enhanced Free Fatty Acid Production From Goat and Cow Milk: Conventional and Ultrasound-Assisted Lipolysis of Whole and Disrupted Fat Globules

This work combined physical treatments to disrupt fat globules with the ultrasound-assisted enzymatic hydrolysis of goat milk cream (GMC) and cow milk cream (CMC) to improve free fatty acids production. Both creams were pretreated at 50°C by high shear dispersion (HSD-25 000 rpm/5 min), stirring (ST-4 min, 550 W) and high-pressure homogenization (HPH-40 MPa), resulting in a similar reduction in fat globule diameter for GMC (73%–83%, p > 0.05) and a greater reduction for CMC (87%) after HPH. The lipolysis was conducted using lipase with and without ultrasound (US) (20 kHz and 38.4 W/L) at 20°C–50°C for 300 min. The fatty acids concentration (FAC) over the reaction was quantified and modelled to determine the lipolysis rate and final FAC. Physical pretreatments increased lipolysis rate (2.6–3.9 times for GMC and 3.0–7.3 times for CMC) and FAC (7.8–10.1 times for GMC and 8.0–11.1 times for CMC) after conventional lipolysis. For GMC, the HPH = ST>HSD>control promoted higher final FAC. In contrast, for CMC, the order was changed to HPH>HSD>ST>control. For most conditions evaluated, especially at lower hydrolysis temperatures, US-assisted reactions promoted an additional increase in the final FAC (3%–73% for GMC and 2%–80% for CMC). Therefore, the physical disruption of fat globules is an interesting strategy to improve cream lipolysis, especially HPH and ST for goat cream and HPH and HSD for cow cream. In addition, US-assisted hydrolysis lowered the needed reaction temperature from 50°C to 20°C, possibly saving energy and reducing undesirable thermal impacts on the final product.

Practical applications: The findings highlight the potential of combining physical treatments and ultrasound-assisted lipolysis to enhance free fatty acid production from goat and cow milk creams. High-pressure homogenization and stirring proved effective for disrupting fat globules, while ultrasound-assisted hydrolysis further boosted lipolysis efficiency, particularly at lower temperatures. These strategies can be applied in the dairy and food industries to produce functional ingredients with tailored fatty acid profiles, improve the sensory properties of food products, and reduce energy consumption by enabling low-temperature processing. This approach also offers opportunities to develop innovative products with added nutritional and functional value.

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来源期刊
CiteScore
5.50
自引率
0.00%
发文量
101
审稿时长
6-16 weeks
期刊介绍: The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
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