Determination of lipase activity in cheese using trivalerin as substrate

摘要: Abstract Lipolysis during cheese ripening is usually assessed by the accumulation of free fatty acids (FFA). An assay to determine total lipolytic activity present in a was established. Finely grated (1 g) directly incubated with trivalerin (204 mg) as substrate at 35 °C for 4 h. Free valeric acid extracted and quantified gas chromatography. The linear time up 24 h 0.11 Lipase Units g −1 cheese. amount determined this consistent FFA 5 types In Idiazabal samples manufactured or without lipase added, remained constant 6 months ripening. addition trivalerin, other possible substrates investigated were triolein, triundecanoin endogenous butyric acid-containing triacylglycerols sample. Activities measured these considerably lower than values obtained due high levels oleic cheese, difficulties mixing (solid 35 °C) Endogenous gave increasingly progressed depletion.