TY - JOUR
T1 - Treatment of milk fat with sn-2 specific Pseudozyma antarctica lipase A for targeted hydrolysis of saturated medium and long-chain fatty acids
AU - Nyyssölä, Antti
AU - Miettinen, Hanna
AU - Kontkanen, Hanna
AU - Lille, Martina
AU - Partanen, Riitta
AU - Rokka, Susanna
AU - Järvenpää, Eila
AU - Lantto, Raija
AU - Kruus, Kristiina
PY - 2015
Y1 - 2015
N2 - Milk fat was treated with the sn-2 specific PAN-2 lipase
from Pseudozyma antarctica with the aim of achieving
selective removal of saturated fatty acids with chain
lengths between C12 and C16, which are abundant at the
sn-2 position. Hydrolysis was also carried out using the
non-specific CRU-NS from Candida rugosa and the
1,3-specific TLA-1,3 from Thermomyces lanuginosus. PAN-2
treatment decreased the proportion of the target fatty
acids considerably (content of 28%, w/w) and increased
the proportion of unsaturated ones (content of 52%, w/w)
at the degree of hydrolysis of 48% (mol/mol) in relation
to the unhydrolysed substrate (47%, w/w, C12:0-C14:0 and
32%, w/w, unsaturated). The fatty acid distributions of
the TLA-1,3 and CRU-NS treated samples were similar to
untreated milk fat. The proportion of crystalline fat was
smaller and the firmness lower in the PAN-2 treated milk
fat samples than in the untreated milk fat at 5°C.
AB - Milk fat was treated with the sn-2 specific PAN-2 lipase
from Pseudozyma antarctica with the aim of achieving
selective removal of saturated fatty acids with chain
lengths between C12 and C16, which are abundant at the
sn-2 position. Hydrolysis was also carried out using the
non-specific CRU-NS from Candida rugosa and the
1,3-specific TLA-1,3 from Thermomyces lanuginosus. PAN-2
treatment decreased the proportion of the target fatty
acids considerably (content of 28%, w/w) and increased
the proportion of unsaturated ones (content of 52%, w/w)
at the degree of hydrolysis of 48% (mol/mol) in relation
to the unhydrolysed substrate (47%, w/w, C12:0-C14:0 and
32%, w/w, unsaturated). The fatty acid distributions of
the TLA-1,3 and CRU-NS treated samples were similar to
untreated milk fat. The proportion of crystalline fat was
smaller and the firmness lower in the PAN-2 treated milk
fat samples than in the untreated milk fat at 5°C.
U2 - 10.1016/j.idairyj.2014.09.003
DO - 10.1016/j.idairyj.2014.09.003
M3 - Article
SN - 0958-6946
VL - 41
SP - 16
EP - 22
JO - International Dairy Journal
JF - International Dairy Journal
ER -