Stern K K, Foegeding E A, Hansen A P
Department of Food Science, North Carolina State University, Raleigh, 27695-7624.
J Dairy Sci. 1988 Jan;71(1):41-5. doi: 10.3168/jds.S0022-0302(88)79522-3.
The effect of gums on the activity of milk lipase and a Pseudomonas lipase in milk was investigated. Gums were hydrated in water and mixed with whole milk. Lipase was added to the gum-milk mixture and hydrolysis was determined after 48 h at 4 degrees C by the acid degree value method. Of the gums tested, the anionically charged lambda-, t- and kappa-carrageenan, furcellaran, and sodium alginate significantly inhibited milk lipase activity by 93.7, 81.2, 46.8, 50.6, and 62.1%, respectively. Furthermore, lambda-carrageenan was 87.6% effective in inhibiting lipolysis by a purified Pseudomonas fluorescens MC50 lipase in milk. The other gums tested, tragacanth, carboxymethyl cellulose, locust bean, propylene glycol alginate, xanthan, microcrystalline cellulose, guar, and arabic did not significantly inhibit milk lipase. Commonly used stabilizers can inhibit lipolytic activity in milk.
研究了胶类物质对牛奶中乳脂肪酶和一种假单胞菌脂肪酶活性的影响。将胶类物质在水中水化并与全脂牛奶混合。向胶-牛奶混合物中添加脂肪酶，并在4℃下48小时后通过酸度值法测定水解情况。在所测试的胶类物质中，带负电荷的λ-、t-和κ-卡拉胶、角叉菜聚糖和海藻酸钠分别显著抑制乳脂肪酶活性93.7%、81.2%、46.8%、50.6%和62.1%。此外，λ-卡拉胶对牛奶中纯化的荧光假单胞菌MC50脂肪酶抑制脂解作用的效率为87.6%。所测试的其他胶类物质，如黄芪胶、羧甲基纤维素、刺槐豆胶、海藻酸丙二醇酯、黄原胶、微晶纤维素、瓜尔胶和阿拉伯胶，对乳脂肪酶没有显著抑制作用。常用的稳定剂可抑制牛奶中的脂解活性。
