改性核桃壳固定化猪肉内源性脂肪酶及其对鸡肉风味的影响

脂肪酶作为一种绿色生物催化剂，在食品工业中有着广泛的应用。但其结构容易破坏，稳定性差，固定化脂肪酶是提高其稳定性的关键。采用微球酶、改性核桃壳固定化脂肪酶和LX-1000HA树脂固定化脂肪酶3种固定化方法，固定化猪肉内源性脂肪酶，利用顶空固相微萃取-气相色谱-质谱联用技术（HS-SPME-GC-MS）和电子鼻检测鸡肉经固定化猪肉内源性脂肪酶处理前后的风味变化，并分析鸡肉样品中挥发性成分的变化情况。结果表明：在同一条件下，3种脂肪酶固定化方法中以改性核桃壳固定化脂肪酶的活力最高，达169.8 U/mL；电子鼻结合HS-SPME-GC-MS技术共检测出53种挥发性成分，主要包括醛类、烯烃类、芳香族类、酯类、醇类和含硫化合物等，脂肪酶经固定化后可以有效改善鸡肉的风味。

Immobilization of Porcine Endogenous Lipase on Modified Walnut Shell and Its Effect on Chicken Flavor

As a green biocatalyst, lipase is widely used in food industry. However, due to the destructible structure and poor stability immobilized lipase was the key to improve its stability. In this paper, pork endogenous lipase was immobilized in three ways: microsphere immobilized lipase, modified walnut shell immobilized lipase and LX-1000HA resin immobilized lipase. The flavor changes of chicken before and after treated with immobilized lipase were detected by HS-SPME-GC-MS and electronic nose, and the changes of volatile components in chicken samples were analyzed. The results showed that: under the same condition, among the three lipase immobilization methods, the activity of lipase immobilized with modified walnut shell was the highest, reaching 169.8 U/mL. A total of 53 volatile components were detected by electronic nose combined with HS-SPME-GC-MS, including aldehydes, hydrocarbons, aromatics, esters, alcohols and sulfur-containing compounds, which indicated that immobilized lipase could effectively improve the flavor of chicken.