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Inhibition of Lipolytic Activity in Milk by Polysaccharides^{1, ,2}

Department of Food Science, North Carolina State University, Box 7624, Raleigh 27695-7624

ABSTRACT

The effect of gums on the activity of milk lipase and a Pseudomonas lipase in milk was investigated. Gums were hydrated in water and mixed with whole milk. Lipase was added to the gum-milk mixture and hydrolysis was determined after 48 h at 4°C by the acid degree value method. Of the gums tested, the anionically charged -, - and -carrageenan, furcellaran, and sodium alginate significantly inhibited milk lipase activity by 93.7, 81.2, 46.8, 50.6, and 62.1%, respectively. Furthermore, -carrageenan was 87.6% effective in inhibiting lipolysis by a purified Pseudomonas fluorescens MC50 lipase in milk. The other gums tested, tragacanth, carboxymethyl cellulose, locust bean, propylene glycol alginate, xanthan, microcrystalline cellulose, guar, and arabic did not significantly inhibit milk lipase. Commonly used stabilizers can inhibit lipolytic activity in milk.

¹ Paper Number 10744 of the Journal Series of the North Carolina Agricultural Research Service, Raleigh 27695-7601.

² The use of trade names in this publication does not imply endorsement by the North Carolina Agricultural Research Service nor criticism of similar ones not mentioned.