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Cited by 39Enzyme Catalysis and ImmobilizationProteins in Food SystemsFood Chemistry and Fat Analysis

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 access
Spelbrink, Robin E. J., Lensing, Hellen, Egmond, Maarten R., Giuseppin, Marco L. F.·2015·Applied Biochemistry and Biotechnology
DOI 10.1007/s12010-015-1569-3PMC PMC4439436
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Abstract

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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Crossref · 10.1007/s12010-015-1569-3

Cites

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Statistics

Figures

Fig. 1 Activity of patatin towards triacylglycerides of defined acyl chain length determined via pH-stat
Fig. 1 Activity of patatin towards triacylglycerides of defined acyl chain length determined via pH-statCC BY · PubMed Central
Fig. 2 Selectivity of patatin towards different fatty acid species in Gouda-type cheese
Fig. 2 Selectivity of patatin towards different fatty acid species in Gouda-type cheeseCC BY · PubMed Central
Fig. 3 Activity of patatin towards diacylphosphocholines of defined acyl chain length determined via pH-stat
Fig. 3 Activity of patatin towards diacylphosphocholines of defined acyl chain length determined via pH-statCC BY · PubMed Central
Fig. 4 Effect of different doses of patatin on the release of free fatty acids in Gouda-type cheese after 6 and 13 weeks of ripening
Fig. 4 Effect of different doses of patatin on the release of free fatty acids in Gouda-type cheese after 6 and 13 weeks of ripeningCC BY · PubMed Central
Fig. 5 Increase in volatile components of cheese containing patatin after 13 weeks of ripening: Top, esters. Centre, ketones. Bottom, aldehydes. Patatin doses are expressed as milligrammes patatin per litre of milk
Fig. 5 Increase in volatile components of cheese containing patatin after 13 weeks of ripening: Top, esters. Centre, ketones. Bottom, aldehydes. Patatin doses are expressed as milligrammes patatin per litre of milkCC BY · PubMed Central
Fig. 6 Increase in the soapy/sweaty flavour attribute of cheese containing patatin after 6 and 13 weeks of ripening
Fig. 6 Increase in the soapy/sweaty flavour attribute of cheese containing patatin after 6 and 13 weeks of ripeningCC BY · PubMed Central
Fig. 7 Thermal inactivation of patatin. Residual activity after heat treatment (top) and Arrhenius plot for the same (bottom)
Fig. 7 Thermal inactivation of patatin. Residual activity after heat treatment (top) and Arrhenius plot for the same (bottom)CC BY · PubMed Central

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Citations

Cites

Research works printed but not linked: 3

  1. Harboe, M. (1994). Use of lipases in cheesemaking. Bulletin of the International Dairy Federation, No. 294, pp. 11–16.
  2. El Soda, M. (2003). Accelerated cheese ripening. In Encyclopedia of dairy sciences (pp. 327–329). Cornwall, Academic Press.
  3. in Food Chemicals Codex, Volume 1, Codex, Institute of Medicine (USA) Committee on Food Chemicals, National Academies Press, 1996, pp. 803–807.

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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.
ORCID
Spelbrink, Robin E. J.
Venue
Applied Biochemistry and Biotechnology
Publisher
Springer Science and Business Media LLC
Published
2015-03-27
Volume
176
Issue
1
Pages
231-243
ISSN
  • 0273-2289 (ISSN-L)
  • 1559-0291
DOI
10.1007/s12010-015-1569-3
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
Licence
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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