Enzymes activation applying high pressure homogenization

• Grant number: 10/05240-1
• Support Opportunities: Regular Research Grants
• Start date: August 01, 2010
• End date: January 31, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Marcelo Cristianini
• Grantee: Marcelo Cristianini
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Alline Artigiani Lima Tribst

Abstract

A growing number of industries are replacing the chemical reactions by enzymes in their production processes. Despite the observed increase, many companies are still resistant to the use of enzymes due to their costs and low stabilities in the usual conditions of application. Some technologies have been developed to overcome these obstacles, among which is the application of non-thermal processes. The alternative of using high pressure homogenization (HPH) was studied by some authors only with low commercial interest enzymes. The results are indicative that this process can be effective in increasing the activity of enzymes. This project aims at studying the effect of HPH on eight different enzymes of commercial interest, determining the optimal conditions of pH, temperature and pressure of homogenization for maximum activation of enzymes. Also to evaluate the stability of these enzymes after processing with the pH, temperature action and substrate concentration to determine whether, in addition to gains in activity, the enzymes become more stable and therefore easier to use under actual conditions of industrial processes. It will also be evaluated during the storage the stability of the enzymes in order to determine the reversibility of the observed changes. Finally, the evaluation of the tridimensional structures of enzymes will indicate the effect of HPH o its conformation. (AU)

Scientific publications

(8)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

AUGUSTO, PEDRO E. D.; IBARZ, ALBERT; CRISTIANINI, MARCELO. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours. Food Research International, v. 54, n. 1, p. 169-176, NOV 2013. (10/05241-8, 10/05240-1)

AUGUSTO, PEDRO E. D.; IBARZ, ALBERT; CRISTIANINI, MARCELO. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear. Journal of Food Engineering, v. 111, n. 4, p. 570-579, AUG 2012. (10/05241-8, 10/05240-1)

OCANHA, G. S.; AUGUSTO, P. E. D.; LEITE, T. S.; CRISTIANINI, M.. Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties. INTERNATIONAL FOOD RESEARCH JOURNAL, v. 23, n. 3, p. 1062-1067, 2016. (10/05241-8, 10/05240-1)

AUGUSTO, PEDRO E. D.; IBARZ, ALBERT; CRISTIANINI, MARCELO. Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model. Journal of Food Engineering, v. 111, n. 2, p. 474-477, JUL 2012. (10/05241-8, 10/05240-1)

LIMA TRIBST, ALLINE ARTIGIANI; RIBEIRO, LUMA ROSSI; CRISTIANINI, MARCELO. Comparison of the effects of high pressure homogenization and high pressure processing on the enzyme activity and antimicrobial profile of lysozyme. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 43, p. 60-67, OCT 2017. (12/13509-6, 14/01928-0, 10/05240-1)

AUGUSTO, PEDRO E. D.; IBARZ, ALBERT; CRISTIANINI, MARCELO. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox-Merz rule. Journal of Food Engineering, v. 114, n. 1, p. 57-63, JAN 2013. (10/05241-8, 10/05240-1)

KANEIWA KUBO, MIRIAN TIAKI; AUGUSTO, PEDRO E. D.; CRISTIANINI, MARCELO. Effect of high pressure homogenization (HPH) on the physical stability of tomato juice. Food Research International, v. 51, n. 1, p. 170-179, APR 2013. (10/05241-8, 11/09220-8, 10/05240-1)

LEITE, THIAGO SOARES; AUGUSTO, PEDRO E. D.; CRISTIANINI, MARCELO. Using High Pressure Homogenization (HPH) to Change the Physical Properties of Cashew Apple Juice. FOOD BIOPHYSICS, v. 10, n. 2, p. 169-180, JUN 2015. (12/17381-4, 10/05241-8, 10/05240-1)