Lipolytic Enzymes and Hydrolytic Rancidity

Deeth, Hilton C.; Fitz-Gerald, C. H.

doi:10.1007/0-387-28813-9_15

Cited by 62 publications

(70 citation statements)

References 349 publications

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“…Conversely, the reason why LPL does not normally attack intact milk fat globules is not clear. The discovery of lipolysis-inhibiting glycoproteins in skim milk74 and in the milk fat globule membrane 75 supports an earlier observation 48 that milk contains inhibiting factors. A glycoprotein from human aorta, lipolipin, has been shown to be a potent inhibitor of milk LPL.…”

Section: Bovine Milk Lipasementioning

confidence: 68%

“…Pseudomonas species usually constitute the largest percentage of lipolytic psychrotrophs in raw milk and cream and hence their lipases have attracted most attention, Purification of only a few has been reported, e.g. P. fiuorescens l [48][49][50] and P. tragi. 151,152 One of the P. fiuorescens lipases has been obtained in a crystalline state.…”

Section: Lipases Of Psychrotrophic Bacteriamentioning

confidence: 99%

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Lipolytic Enzymes and Hydrolytic Rancidity in Milk and Milk Products

Deeth

Fitz-Gerald

1983

Developments in Dairy Chemistry—2

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Section: Bovine Milk Lipasementioning

confidence: 68%

Section: Lipases Of Psychrotrophic Bacteriamentioning

confidence: 99%

Lipolytic Enzymes and Hydrolytic Rancidity in Milk and Milk Products

Deeth

Fitz-Gerald

1983

Developments in Dairy Chemistry—2

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“…Lipases can hydrolyse triacylglycerols with the release of medium and short-chain fatty acids that give rise to soapy and tangy flavours, respectively. Free fatty acids released during lipolysis are also precursors for other flavour compounds responsible for the formation of off-flavours such as oxidised, cardboard, bitter, rancid, soapy, unclean and metallic (Deeth & Fitz-Gerald, 1983;1994). Oxidative and Maillard reactions can result in a cascade of reaction responsible for loss in nutrients and amino acids, discolouration of the milk and development of off-flavours (Burton, 1988;Borle, Sieber, & Bosset, 2001;Hedegaard et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Multivariate accelerated shelf-life test of low fat UHT milk

Richards

Kock

Buys

2014

International Dairy Journal

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Real time shelf-life determination of shelf stable products like UHT milk can be very time consuming and expensive and critical attributes used to determine the end of shelf life can be difficult to identify. The multivariate accelerated shelf life test (MASLT) employs all sensory attributes that show change over time and was applied to data obtained from a trained panel (n=11) that evaluated 18 sensory attributes of low fat UHT milk samples stored at 25, 35 and 45°C over a six and a half month time period. The cut-off point that identifies the end of shelf life was obtained by survival analysis based on consumers' acceptance or rejection of samples stored for different times and at different temperatures. Storage at 35 and 45°C reduced the shelf life by a factor of 2.9 and 7.8, respectively. In future, changes in sensory attributes that correlate well with the UHT milk MASLT model can be used as predictors for end of shelf life. For this purpose the milk can be stored at accelerated temperatures and results can be converted to actual market condition.

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“…Lipases are more dynamic at pH 8-9 and catalyze the advancement of hydrolytic rancidity in milk. Investigation of lipases is more alluring in the light of the fact that it would add to our comprehension about the properties and modes of these enzymes [19,20].…”

Section: Lipases and Esterasesmentioning

confidence: 99%

Lactation Responses toward Milk Indigenous Enzymes

Hameed¹,

Hussain²,

Akhtar³

2017

Livestock Science

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Milk being a highly nutritious food in its natural form provides energy. There are various factors influencing the composition of milk: breed, stage of lactation, nutritional status, health, and milking intervals. A number of indigenous enzymes present in milk are being affected by stages of lactation period. Their concentration varies during early, mid and late lactation periods. This varied behavior ultimately affects the quality of dairy products. In this chapter, the level of milk enzymes: lipases and esterases, plasmin (PL), plasminogen (PLG) phosphatases (alkaline phosphatase ALP; acid phosphatase (ACP), lysozyme (LZ), lactoperoxidase (LP), xanthine oxidoreductase (XOR), and catalase (CAT) will be reviewed with respect to the stages of lactation periods.

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Lipolytic Enzymes and Hydrolytic Rancidity

Cited by 62 publications

References 349 publications

Lipolytic Enzymes and Hydrolytic Rancidity in Milk and Milk Products

Lipolytic Enzymes and Hydrolytic Rancidity in Milk and Milk Products

Multivariate accelerated shelf-life test of low fat UHT milk

Lactation Responses toward Milk Indigenous Enzymes

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