To enhance the milk flavor of butter, the enzyme extract containing lipoxygenase (LOX) from soybean was prepared and used to reacted with butter to increase the content of volatile substances. The extraction conditions were optimized, and its enzymatic properties were characterized. The enzymatic hydrolysis products of butter were investigated by head-space solid-phase micro extraction coupled with gas chromatography/mass spectrometry and sensory evaluation. The volatile components were analyzed and the flavor was evaluated. The optimum extracting conditions were as follows: the solid liquid ratio of 1∶10 (g∶mL), 1 h, 40℃ and pH of 7.0. Metal ions such as Na+, K+ and Mg2+ with the working concentration of 0.1 mol/L could promote the activity of LOX, meanwhile addition of 2% methanol or dimethyl sulfoxide could improve the efficiency of enzymatic hydrolysis. The optimum reaction condition for LOX and butter was reached under 40 ℃ for 1 h. The kinds of volatile components in the treated butter were increased from 40 types to 48 types after enzymatic hydrolysis and the contents of caproic acid, octanoic acid, butyric acid, 2-nonanone, 2-heptanone, δ-decanolactone and butyl caprolactone were raised visibly, which contributed greatly to the milk flavor. The enzymatic treated butter with LOX presented rich and velvety milk flavor with harmonious aroma, which could be used as natural additives in dairy products.
GAO Yuting
,
QIAN Jianying
,
SHI Jinsong
,
YAN Jianguo
,
XU Zhenghong
. Crude extraction of soybean lipoxygenase for enhancement of milk flavor[J]. Food and Fermentation Industries, 2022
, 48(21)
: 90
-96
.
DOI: 10.13995/j.cnki.11-1802/ts.030445
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