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CHARACTERIZATION OF LIPASE ACTIVITY IN COLD STORED BUTTER.

Author(s) : WOO A. H., LINDSAY R. C.

Type of article: Article

Summary

ADDITION OF LIPASE FROM CANDIDA CYLINDRACEA TO BUTTER CAUSED CONCENTRATIONS OF FREE FATTY ACIDS TO INCREASE WITH INCREASING STORAGE TEMPERATURES 245 TO 279 K (-28 TO 6 DEG C) AND TIMES (0 TO 60 DAYS). THE FREE FATTY ACIDS CONCENTRATIONS IN BUTTERS ALSO INCREASED WITH GREATER NUMBERS OF FREEZE-THAW CYCLES (ONE TO FOUR), ESPECIALLY AT THE HIGHER THAWING TEMPERATURE OF 294 K (21 DEG C). EVIDENCE WAS OBTAINED FOR TWO LIPASES IN A SAMPLE OF RANCID COMMERCIAL BUTTER. THESE LIPASES SHOWED DIFFERENT POSITIONAL SPECIFICITY FOR FREE FATTY ACIDS, AND THE ACTIVITY OF EACH ENZYME WAS EITHER DEPENDENT UPON OR INDEPENDENT OF STORAGE TEMPERATURE.

Details

  • Original title: CHARACTERIZATION OF LIPASE ACTIVITY IN COLD STORED BUTTER.
  • Record ID : 1985-1600
  • Languages: English
  • Publication date: 1984/06
  • Source: Source: J. Dairy Sci.
    vol. 67; n. 6; 1194-1198; 4 fig.; 13 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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