Inhibition of lipolytic activity in model food systems
https://doi.org/10.36107/spfp.2021.213
Abstract
Lipolytic spoilage of food products is increasingly becoming the reason for the rejection of confectionery products. This is due to several major factors - the use of lauric-type cocoa butter substitutes and food requirements of increasing shelf life. The use of lauric-type cocoa butter substitutes may lead to organoleptic during the storage of confectionery products, which is expressed in the appearance of an off-odor, soapy taste, rancid taste, etc. These phenomena are caused by the hydrolytic processes of decomposition of products fats, which occurs under the influence of the lipase enzyme.These enzymes (EC 3.1.1.3) have substrate specificity for fats. The aim of this work was to study possible ways of lipase inhibition in model food systems. The effect on lipolytic activity in model food systems of widely used in the food industry organic acids, gelling agents and metal ions has been studied. The change in lipase activity from porcine pancreas in model samples was determined by a method based on the oxidation of indoxyl acetate. It was confirmed that an almost complete inhibition of lipolytic activity occurs at a citric acid concentration of 0.5 mol/l or more. When using a citric acid concentration of 0.15 mol / l, a suppression of lipolytic activity by 10% relative to the control sample was revealed. It was found that agar-agar, as well as calcium ions, significantly increase lipolytic activity. The results obtained contribute to the development of glazed confectionery formulations containing lauric fats, with a reduced risk of lipolytic spoilage and an increased shelf life.
About the Authors
Mikhail A. Lavrukhin
All-Russian Scientific Research Institute of the Confectionery Industry
Russian Federation
Russian Federation
Oksana S. Rudenko
All-Russian Scientific Research Institute of the Confectionery Industry
Russian Federation
Russian Federation
Nikolay B. Kondratyev
All-Russian Scientific Research Institute of the Confectionery Industry
Russian Federation
Russian Federation
Alla E. Bazhenova
All-Russian Scientific Research Institute of the Confectionery Industry
Russian Federation
Russian Federation
Maxim V. Osipov
All-Russian Scientific Research Institute of the Confectionery Industry
Russian Federation
Russian Federation
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Review
For citations:
Lavrukhin M.A., Rudenko O.S., Kondratyev N.B., Bazhenova A.E., Osipov M.V. Inhibition of lipolytic activity in model food systems. Storage and Processing of Farm Products. 2021;(2):75-85. (In Russ.) https://doi.org/10.36107/spfp.2021.213
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