Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Hubei Hongshan Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China.
Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Hubei Hongshan Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China; College of Biomedical Engineering, Hubei Key Laboratory of Medical Information Analysis and Tumor Diagnosis and Treatment, and Key Laboratory of Cognitive Science (State Ethnic Affairs Commission), South-Central Minzu University, Wuhan 430074, China.
J Dairy Sci. 2024 Nov;107(11):9074-9086. doi: 10.3168/jds.2024-25037. Epub 2024 Jun 28.
Despite considerable research efforts, lipase catalysis in a fluid milk system with aqueous multicomponent mixtures containing multiple microphases remains challenging. Pickering interfacial biocatalysis (PIB) platforms are 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 ester-fortified 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 composition analysis. The findings provide a versatile alternative for PIB applications in complex environments, i.e., milk, which might inspire a new bioprocess strategy for dairy products.
尽管已经进行了大量研究，但在含有多种微相的多组分水相体系中，脂肪酶的催化作用仍然具有挑战性。Pickering 界面生物催化 (PIB) 平台通常使用有机溶剂或脂质和水来构建。在复杂的牛奶混合物中是否可以构建具有优异催化性能的 PIB 仍然未知。在这里，我们以脱脂牛奶、少量亚麻籽油和植物甾醇为模型体系，挑战 PIB 进行酯交换和脂肪酶解反应，以提高质量和风味。氨基修饰的介孔硅球被用作脂肪酶 AYS 的乳化剂和载体。在制备的富含植物甾醇酯的牛奶中，当植物甾醇酯的含量为 1.0 g/100 mL 时，1.5 h 内植物甾醇酯的转化率达到 75.5%。经过 6 次循环后，相对转化率仍保持在 70%以上。此外，通过挥发性风味成分分析，强化牛奶对感官特性表现出增强和有利的影响。该研究结果为 PIB 在复杂环境（如牛奶）中的应用提供了一种多功能的替代方法，可能为乳制品的生物加工策略提供新的思路。
