Lipases of fungal and bacterial origin may be used for partial hydrolysis of triglycerides to generate mono- and di-glycerides that represent useful ingredients in bakery products and may replace man- made surfactants. The enzymatic action may be exploited off-site, to produce mixtures of glycerides to be incorporated in food products, but may be also used in baked goods - often in combination with other enzymes - during the steps that precede baking. This is advantageous because: 1) leads to release of short chain fatty acids of sensory relevance; 2) provides emulsifying capacity when and where needed; 3) accounts for clean-label products. However, there are significant differences in the nature and yield of the reaction products as a function of the type of enzyme used, of the nature of the fats undergoing hydrolysis, and of the way the enzyme is used. To address the molecular determinants of these differences, a study was carried out with different food-grade lipases and different types of oils and pure triglycerides, allowing to establish a quite detailed profile of their activity and specificity when used in emulsion-like systems. To address the issue of the different reaction outcome observed when these enzymes were used in dough rather than in emulsions, we set up a "simulated dough" system, in which starch of different origin was present along with various substrates. Our rationale was to exploit the reported affinity of the crystalline components of starch for lipids, and to assess whether the different physical aspect of the substrate (spread in this case as a thin layer on the surface of the starch granule rather than present as discrete droplets in aqueous emulsions) was affecting the activity/specificity of the various enzymes. Enzymes from different sources were found to respond in a different and specific way to changes in the physical status of the substrate. Some of the changes in specificity and kinetics observed in the presence of dispersed solids appear of both nutritional and industrial interest, and definitely seem to be deserving further investigation. Current studies are aiming at exploiting these observations, that will require comparing our in-vitro results with parameters and features relevant to the actual processing of baked foods.
Effects of dispersed solids on the activity and specificity of food-grade lipases / A. Carpen, M. Marengo, F. Bonomi, S. Iametti. ((Intervento presentato al convegno A molecular view of the food-health relationship tenutosi a Spetses nel 2017.
|Titolo:||Effects of dispersed solids on the activity and specificity of food-grade lipases|
CARPEN, ARISTODEMO (Primo)
|Data di pubblicazione:||mag-2017|
|Settore Scientifico Disciplinare:||Settore BIO/10 - Biochimica|
|Citazione:||Effects of dispersed solids on the activity and specificity of food-grade lipases / A. Carpen, M. Marengo, F. Bonomi, S. Iametti. ((Intervento presentato al convegno A molecular view of the food-health relationship tenutosi a Spetses nel 2017.|
|Appare nelle tipologie:||14 - Intervento a convegno non pubblicato|