Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening

The potato lipase, patatin, has long been thought of as essentially inactive towards triacylglycerols. Recently, technology has been developed to isolate potato proteins in native form as food ingredients at industrial scale. Characterisation of native patatin obtained in this way revealed that this...

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Detalles Bibliográficos
Autores principales: Spelbrink, Robin E. J., Lensing, Hellen, Egmond, Maarten R., Giuseppin, Marco L. F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4439436/
https://www.ncbi.nlm.nih.gov/pubmed/25809992
http://dx.doi.org/10.1007/s12010-015-1569-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4439436/
https://www.ncbi.nlm.nih.gov/pubmed/25809992
http://dx.doi.org/10.1007/s12010-015-1569-3

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