Methods using patatin

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...

AI Technical Summary

Benefits of technology

The invention describes the ability of a protein called patatin to break down certain types of lipids in water. Patatin is particularly good at breaking down short and medium chain fatty acids, while leaving longer chain types alone. This selectivity makes it useful in making cheese.

Problems solved by technology

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

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