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Comparative characterization of baking lipase substrate specificities using emulsions and the p-nitrophenyl assay

Stemler, Charlotte Dorothea ORCID iD icon 1; Scherf, Katharina Anne 1
1 Institut für Angewandte Biowissenschaften (IAB), Karlsruher Institut für Technologie (KIT)

Abstract:

For use in cakes, lipases with suitable substrate specificity are needed to minimize the release of short-chain fatty acids that cause undesirable off-flavors. We analyzed the substrate specificities of 17 lipases using the p-nitrophenyl (PNP)-assay. These results were compared to the reactions of the lipases with the baking fats rapeseed oil, margarine and butter in a new model emulsion. The free fatty acids (FFA) released from this model emulsion were quantitated by gas chromatography. The broad spectrum of lipase specificities seen in the PNP-assay was not apparent in the patterns of FFA released from the model emulsions. There, all lipases released similar percentages of FFA depending on the fat and emulsifier used. The prediction of lipase reactions via the PNP-assay should therefore be critically reevaluated for real food systems such as cakes.


Verlagsausgabe §
DOI: 10.5445/IR/1000150643
Veröffentlicht am 02.01.2023
Originalveröffentlichung
DOI: 10.1016/j.lwt.2022.113914
Scopus
Zitationen: 5
Web of Science
Zitationen: 3
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Zitationen: 5
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Angewandte Biowissenschaften (IAB)
Publikationstyp Zeitschriftenaufsatz
Publikationsmonat/-jahr 10.2022
Sprache Englisch
Identifikator ISSN: 0023-6438, 1096-1127
KITopen-ID: 1000150643
Erschienen in LWT
Verlag Elsevier
Band 168
Seiten Art.-Nr.: 113914
Bemerkung zur Veröffentlichung Gefördert durch den KIT-Publikationsfonds
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Scopus
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