The DOI matches its Crossref record; 28 of the 28 references it cites were found in a registry or an index.
Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening
Open accessAbstract
The potato lipase, patatin, has long been thought of as essentially inactive towards triacylglycerols. Recently, technology has been developed to isolate potato proteins in native form as food ingredients at industrial scale. Characterisation of native patatin obtained in this way revealed that this enzyme activity towards triacylglycerols has been underestimated. This enables the application of patatin in cheese ripening, which is described in this study. When patatin is added to milk during cheese making, the lipase preferentially releases short-chain fatty acids that contribute to cheese flavour in a dose-dependent manner. Fortuitously, the lipase activity is found mainly in the curd. The release of the short-chain fatty acids matches the activity profile of patatin towards homotriacylglycerols of defined chain length. Residual patatin in the whey fraction can be inactivated effectively by heat treatment that follows Arrhenius kinetics. The results are discussed in terms of cheese making, patatin substrate preference and implications for the use of patatin more generally in food emulsions.
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“Short chain fatty acids play a significant function directly in creating aroma in many ripened cheeses (Delgado et al. 2011; Spelbrink et al. 2015).”
From Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features (2021) · cites this paper as Spelbrink et al. 2015
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Cites
Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
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Kinetic Parameters for the Thermal Inactivation of Quality-Related Enzymes in Carrots and Potatoes
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A MAJOR SOLUBLE GLYCOPROTEIN OF POTATO TUBERS
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Lipolysis and Metabolism of Fatty Acids in Cheese
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Cloning, expression, purification and characterization of patatin, a novel phospholipase A
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Research works printed but not linked: 3
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- El Soda, M. (2003). Accelerated cheese ripening. In Encyclopedia of dairy sciences (pp. 327–329). Cornwall, Academic Press.
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Cited by
Alhelli, A. M., Mohammed, N. K., Khalil, E. S., & Hussin, A. S. M. (2021) · AMB Express · doi:10.1186/s13568-021-01205-9 · Cited by 23
Metadata
- Authors
- Spelbrink, R. E. J., Lensing, H., Egmond, M. R., & Giuseppin, M. L. F.
- Affiliations
- Averis Seeds (Netherlands) (NL)
- Utrecht University (NL)
- Corresponding author
- Spelbrink, Robin E. J.
- Venue
- Applied Biochemistry and Biotechnology
- Published
- 2015-03-27
- Volume
- 176
- Issue
- 1
- Pages
- 231-243
- ISSN
- 0273-2289 (ISSN-L)
- 1559-0291
- PMC
- PMC4439436
- OpenAlex
- W1995290689
- Cited by
- 39
- References
- 28
- Citations by year
- 2026: 5 · 2025: 2 · 2024: 7 · 2023: 4 · 2022: 5 · 2021: 5 · 2020: 4 · 2019: 2 · 2018: 3 · 2017: 1 · 2016: 1
- FWCI
- 0.72
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Locations
- Applied Biochemistry and Biotechnology (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Utrecht University Repository (Utrecht University) (submittedVersion, other-oa)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Enzyme Catalysis and Immobilization
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- patatin, short-chain fatty acids, cheese ripening, cheese flavor, milk fat, triglycerides, substrate specificity, curd, whey, thermal inactivation, Arrhenius kinetics, food emulsions
- MeSH terms
- Animals, Carboxylic Ester Hydrolases, Cattle, Cheese, Fatty Acids, Humans, Milk, Plant Proteins, Solanum tuberosum, Triglycerides
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- Spelbrink, R. E. J., Lensing, H., Egmond, M. R., & Giuseppin, M. L. F. (2015). Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening. Applied Biochemistry and Biotechnology. https://doi.org/10.1007/s12010-015-1569-3
