Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F025
DOI: https://doi.org/10.24326/ICDSUPL3.F025
Published online: 24 April 2024
ICDSUPL, 3, F025 (2024)
The application of Y. lipolytica yeast lipases for the hydrolysis of milk fat for production of flavour and aroma preparations useful in cheesemaking
Marek Szołtysik1*, Anna Dąbrowska1, Anna Mandecka1
1 Department of Functional Food Products Development, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wroclaw, Poland
* Corresponding author: marek.szoltysik@upwr.edu.pl
Abstract
The aim of the research was to use non-commercial lipases obtained from yeast Y. lipolytica for the degradation of milk fat. Hydrolysates obtained this way may have potential applications as flavouring preparations used in the food industry to enhance or recreate the aroma of cheese. Natural milk fat substrates were used for hydrolysis, i.e. 36% cream and butter oil separated from butter, prepared in the form of an aqueous emulsion with the addition of Tween 20. The degradation was carried out with the application extracellular lipase obtained from an alkaline culture of the yeast Y. lipolytica and a mixture of the enzyme with the addition of intracellular lipases and esterases (enzyme cocktail). Enzymes were introduced at a dose of 35U/g of substrate and incubated at 37°C for 72 hours. The control sample consisted of substrates incubated without the addition of enzyme. The progress of fat degradation was monitored after 48 and 72 h by determining the composition of free fatty acids by gas chromatography (SPE/GC/MS). The composition of volatile compounds by microextraction (SPME/GC/MS) was also determined chromatographically in the obtained hydrolysates. The research showed that the application of the enzyme cocktail resulted in deeper degradation of milk fat. In the cream and butter oil samples to which it was introduced, the content of free fatty acids was 4631 and 5370 mg/kg respectively and was twice as high as in the hydrolysates obtained only with the extracellular lipase. A significantly higher concentration of volatile compounds was found in the preparation obtained with a mixture of extra- and intracellular hydrolases. The main products from both substrates were fatty acids: butyric, caproic and caprylic, the total share of which in the pool of all volatile compounds in the last period of hydrolysis was 80.49% in cream and 72% in butter oil.
Keywords: Y. lipolytica yeast lipases, hydrolysis of milk fat, free fatty acids, volatile compounds
How to cite
M. Szołtysik, A. Dąbrowska, A. Mandecka, 2024. The application of Y. lipolytica yeast lipases for the hydrolysis of milk fat for production of flavour and aroma preparations useful in cheesemaking. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.F025