Research progress of endogenous lipoprotein lipase and its effect yak milk mechanism on flavor deterioration

  • ZHANG Jinliang ,
  • LI Yiheng ,
  • YANG Xiaoli ,
  • ZHU Yanli ,
  • WU Shifang ,
  • ZHONG Liwen ,
  • ZHANG Weibing ,
  • WEN Pengcheng
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Gansu Commercial Science and Technology Research Institute Co.Ltd., Lanzhou 730000, China)

Received date: 2022-03-01

  Revised date: 2022-04-24

  Online published: 2023-03-03

Abstract

The lipoprotein lipase (LPL) hydrolyzed triglyceride in yak milk can be converted into more effective volatile compounds to affect the flavor of yak milk. The mechanism of endogenous LPL in yak milk acting on milk fat and affecting its flavor was reviewed in this thesis. The influencing factors, enzymatic properties, and spatial structure of LPL activity in yak milk were summarized as well as the prospect of its regulation mechanism on flavor in yak milk. The thesis provides a reliable theoretical basis for further study on the mechanism of fatty acids in yak milk affecting flavor.

Cite this article

ZHANG Jinliang , LI Yiheng , YANG Xiaoli , ZHU Yanli , WU Shifang , ZHONG Liwen , ZHANG Weibing , WEN Pengcheng . Research progress of endogenous lipoprotein lipase and its effect yak milk mechanism on flavor deterioration[J]. Food and Fermentation Industries, 2023 , 49(3) : 347 -353 . DOI: 10.13995/j.cnki.11-1802/ts.031334

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