Methods using patatin

a technology of patatin and glycerin, which is applied in the direction of fatty acid chemical modification, enzymology, fatty oil/fat refining, etc., can solve the problem of not hydrolyzing glycerol fatty acid esters with longer chain lengths, or essentially not, and achieves surprising selectivity and high practical value

Inactive Publication Date: 2015-07-09
COOP AVEBE U A
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0011]The invention provides a means of using patatin in an aqueous phase for the hydrolysis of specific types of lipids. It has been found that patatin is capable of hydrolysing a C4-C8 fatty acid from a triglyceride. However, it will not, or essentially not, hydrolyse glycerol fatty acid esters of longer chain lengths. Thus, patatin displays a surprising selectivity for short- and medium chain fatty acids, especially in aqueous environment. It has been found that this selectivity allows for high practical value in the making of cheese.

Problems solved by technology

However, it will not, or essentially not, hydrolyse glycerol fatty acid esters of longer chain lengths.

Method used

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  • Methods using patatin
  • Methods using patatin
  • Methods using patatin

Examples

Experimental program
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Effect test

example 1

Feasibility of Patatin-Catalyzed Lipolysis in Acid-Coagulated Whole Milk

[0081]1 L of whole milk was heated in a 2 L beaker on a laboratory hot plate. Upon boiling the heating element was switched off and acetic acid was added under stirring from 30% solution until a curd formed. Curds were collected using a cheese cloth in a colander and allowed to cool. The curds were divided into two fractions. A 10 mL 10% w:v solution of patatin (Solanic 206P) were poured slowly over one fraction, while 10 mL of demineralized water were poured over the other to serve as an untreated control. Residual whey was removed from the curds by gentle pressing. Within 5 minutes, the patatin-treated curd mass developed a strong cheese scent, while the untreated control retained a boiled milk scent.

example 2

Patatin Dose-Response Relationship in Rennet-Coagulated Cheese

[0082]Rennet was purchased from SigmaAldrich (R5876). 500 mL aliquots of whole milk were supplemented with patatin at concentrations between 0.1 mg / L and 1.0 g / L and coagulated at 35° C. for 90 minutes by the action of 10 mg / L rennet. A reference coagulated milk was prepared similarly without the addition of patatin (“HMW”). The curd fractions were recovered by straining the coagulate through cheese cloth and pressing. The resulting material was brined by complete submersion in a 90 g / L sodium chloride solution for 1 hour and allowed to ripen for three days at ambient temperature. A nine-person test panel composed of resident laboratory personnel was asked to indicate with certainty whether the scent of each cheese was noticeably different from that of the reference cheese containing no patatin. After three days, the cheeses containing 1 mg / L or more patatin had a noticeably different scent from the reference cheese (for ...

example 3

Distribution of Patatin Over Curd and Whey in Rennet-Induced Coagulation

[0083]Patatin Labelling

[0084]Solanic HMW potato protein isolate was used as an essentially pure patatin preparation. Coomassie Brilliant Blue was from Merck (G-250 1.15444, R-250 1.12553). PD10 gel filtration columns were from GE Healthcare. Rennet was purchased from SigmaAldrich (R5876).

[0085]A 4.0% (m:m) solution of patatin was prepared in demineralised water and incubated with equimolar amounts of either Coomassie Brilliant Blue R-250 or Coomassie Brilliant Blue G-250 and incubated at ambient temperature under constant stirring for 30 minutes. After incubation any unbound dye was removed from the protein by gel filtration on PD 10 disposable gel filtration columns. Dye-labelled patatin solutions were stored at −28° C. until use.

[0086]Determination of the Distribution of Patatin Over Curd and Whey Via Labelled Patatin

[0087]5 mL aliquots of milk were supplemented with different doses of labelled patatin between...

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Abstract

Patatin, a lipase obtainable from potatoes, is found to have specific selectivity for C4-C8 fatty acids, also when present in triglycerides. This makes patatin particularly suitable for hydrolysing triglycerides, such as present in milk fat, to enhance the flavour of food products. In particular, patatin is found to be beneficial in enhancing the flavour of cheese. Methods for application of the hydrolytic activity of lipase are described, as well as the use of patatin in a method of making cheese.

Description

INTRODUCTION[0001]In the production of food products, the breakdown of lipids and other esters is important for flavour, structure, texture or purity. This process, called hydrolysis, results in free fatty acids, that among others are important contributors to flavour, i.e. the combination of taste and smell. In particular short and medium chain fatty acids, which occur in relatively large quantities in milk fat, contribute strongly to the flavour of food.[0002]While esters can be hydrolysed chemically using either strong bases or acids, such procedures are crude and non-specific, resulting in loss of yield, undesired side products and waste. Enzymatic hydrolysis is generally more specific, avoiding at least part of these problems. Lipases are surface enzymes that are often selective for the hydrolysis of specific lipids in terms of fatty acid chain length or fatty acid chain position. This specificity determines how appropriate a specific lipase is for any given application.[0003]T...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23C19/09A23L27/00
CPCA23C19/0921A23C19/043A23C19/05A23C19/063C12P7/6436C12P7/649C11B3/00C11C3/00C11C3/02C12Y301/01003Y02E50/10C12P7/62
Inventor SPELBRINK, ROBIN ERIC JACOBUSGIUSEPPIN, MARCO LUIGI FEDERICOEGMOND, MAARTEN ROBERT
Owner COOP AVEBE U A
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