Effect of seven baking lipases on the lipid class composition of three different cakes

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-09-17 DOI:10.1007/s00217-024-04608-7

Charlotte Dorothea Stemler, Katharina Lea Hoefflin, Katharina Anne Scherf

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Abstract

Lipases are effective clean-label improvers for the baking quality of cake. Insights into lipase activities in different cake formulations in combination with the effect on batter/dough and baking quality are needed to further reveal the underlying mechanisms. Therefore, a method using normal phase high-performance liquid chromatography coupled to an evaporative light scattering detector was adapted and validated for the five most abundant lipid classes in three common cake recipes, namely triacylglycerols, diacylglycerols, monoacylglycerols, glycerophosphocholine and lysoglycerophosphocholine. The method revealed total changes of 0.2 mg/g to 186.5 mg/g in lipid class content per dry weight after lipase treatments. Comparative investigations on batter/dough and products of basic cake, pound cake and brioche without or with addition of seven lipases showed that the substrate specificity of lipases is the decisive factor for their effectiveness regarding improved dough and product quality. A high lipase activity only supported already matching substrate specificities.

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七种烘焙脂肪酶对三种不同蛋糕脂类组成的影响

脂肪酶是提高蛋糕烘焙质量的有效清洁标签改进剂。需要深入了解不同蛋糕配方中脂肪酶的活性及其对面糊/面团和烘焙质量的影响，以进一步揭示其潜在机制。因此，针对三种常见蛋糕配方中最丰富的五类脂质，即三酰甘油、二酰甘油、单酰甘油、甘油磷酰胆碱和溶血甘油磷酰胆碱，采用正相高效液相色谱法和蒸发光散射检测器进行了改良和验证。该方法显示，经过脂肪酶处理后，每干重的脂类含量总共发生了 0.2 毫克/克到 186.5 毫克/克的变化。对未添加或添加了七种脂肪酶的基本蛋糕、磅蛋糕和脆饼的面糊/面团和产品进行的比较研究表明，脂肪酶的底物特异性是它们在改善面团和产品质量方面发挥效力的决定性因素。脂肪酶的高活性只能支持已经匹配的底物特异性。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.