12 research outputs found
The influence of phosphorus on the structure and hydrodesulfurization activity of sulfided Fe and Fe-Mo catalysts supported on carbon and alumina
Petrologia do Granito Chasqueiro, regiĂŁo de Arroio Grande, sudeste do Escudo Sul-Rio-Grandense
Hydrodynamics Analysis of a Folding Sieve Tray by Computational Fluid Dynamics Simulation
Mobility and phytoavailability of As and Pb in a contaminated soil using pine sawdust biochar under systematic change of redox conditions
Recruitment of Demosponges (Porifera, Demospongiae) in Rocky and Coral Reef Habitats of Santa Marta, Colombian Caribbean
Lipolytic enzymes and hydrolytic rancidity
Lipolysis, the enzymic hydrolysis of milk lipids to free fatty acids and partial glycerides, is a constant concern to the dairy industry because of the detrimental effcts it can have on the flvor and other properties of milk and milk products. However, free fatty acids also contribute to the desirable flavor of milk and milk products when present at low concentrations and, in some cheeses, when present at high concentrations. The enzymes responsible for the detrimental effects of lipolysis are of two main types: those indigenous to milk, and those of microbial origin. The major indigenous milk enzyme is lipoprotein lipase. It is active on the fat in natural milk fat globules only after their disruption by physical treatments or if certain blood serum lipoproteins are present. The major microbial lipases are produced by psychrotrophic bacteria. Many of these enzymes are heat stable and are particularly significant in stored products. Human milk differs from cows' milk in that it contains two lipases, a lipoprotein lipase and a bile salt-stimulated lipase. The ability of the latter to cause considerable hydrolysis of ingested milk lipids has important nutritional implications