Effect of Lipase Contained in Glutinous Rice Wine on Lipolysis in Traditional Chinese-style Cheese

doi:10.7506/spkx1002-6630-201019013

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (19): 71-73.doi: 10.7506/spkx1002-6630-201019013

• Basic Research • Previous Articles Next Articles

Effect of Lipase Contained in Glutinous Rice Wine on Lipolysis in Traditional Chinese-style Cheese

XUE Lu，WU Hui-fang，HU Zhi-he

Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce,
Tianjin 300134, China

Received:2010-06-24 Online:2010-10-15 Published:2010-12-29
Contact: XUE Lu E-mail:hellenxue76@yahoo.com.cn

Abstract

Abstract:

Milk coagulant prepared from glutinous rice wine was used to produce Mijiunai, also called traditional Chinese-style cheese. The lipolytic activity of glutinous rice wine used was between 1.0 LU/mL and 1.5 LU/mL. The accumulation of fatty acids happened mainly during milk-clotting period. The free fatty acid composition of Mijiunai was analyzed by GC-MS. Palmitic, oleic, myristic and stearic acids were found at higher concentrations.

Key words: Mijiunai, glutinous rice wine, lipase, lipolysis

CLC Number:

TS201.25

XUE Lu，WU Hui-fang，HU Zhi-he. Effect of Lipase Contained in Glutinous Rice Wine on Lipolysis in Traditional Chinese-style Cheese[J]. FOOD SCIENCE, 2010, 31(19): 71-73.

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Effect of Lipase Contained in Glutinous Rice Wine on Lipolysis in Traditional Chinese-style Cheese

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