Application of high pressure technology in the modification on enzymes used in cheese manufacturing

• Grant number: 12/13509-6
• Support Opportunities: Regular Research Grants
• Start date: May 01, 2013
• End date: October 31, 2015
• 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

Abstract

The cheese manufacturing is growing worldwide. In contrast, the low availability of calf rennet makes the coagulation a critical step for cheese production. Despites of the research advanced on milk enzyme coagulation, there is not still an appropriate calf rennet substitute, considering activity and specificity. The high isostatic pressure (HHP) can be an interesting tool to be used in enzyme industry, since previous results showed that HPH technology can increase enzyme activity, improve specificity and stability. Although the HHP process has been extensively studied for milk products, including the production of cheese, and milk proteins and different enzymes activity and stability of, the HHP effects on cheese coagulating enzymes has not been studied. This creates a gap in the knowledge about this important non-thermal process. Thus, this project aims to evaluate: (i) the influence of high isostatic pressure on the activity and specificity of four enzymes used in cheese manufacturing, (ii) the HHP changes on enzymes are reversible or not and (iii) the effect of HHP enzymes on milk coagulation step, measured by the rheological profile of cheese during coagulation and the visual evaluation of protein matrix formed. These results may allow the usage of HHP as an alternative process to attainment milk coagulant enzymes; in addition, it will evaluate if these changes on enzyme will affect milk coagulation process. (AU)

Scientific publications

(18)

(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)

RIBEIRO, LUMA ROSSI; DE CASTRO LEITE JUNIOR, BRUNO RICARDO; LIMA TRIBST, ALLINE ARTIGIANI; CRISTIANINI, MARCELO. Comparative study of the effect of high pressure processing on the residual activity of milk coagulants in buffer and in ultrafiltered cheese. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 82, p. 1-7, SEP 1 2017. (12/13509-6)

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)

DE CASTRO LEITE JUNIOR, BRUNO RICARDO; LIMA TRIBST, ALLINE ARTIGIANI; CRISTIANINI, MARCELO. Comparative study among rheological, near-infrared light backscattering and confocal microscopy methodologies in enzymatic milk coagulation: Impact of different enzyme and protein concentrations. FOOD HYDROCOLLOIDS, v. 62, p. 73-82, JAN 2017. (12/13509-6, 14/17782-4)

DE CASTRO LEITE JUNIOR, BRUNO RICARDO; LIMA TRIBST, ALLINE ARTIGIANI; CRISTIANINI, MARCELO. High Pressure Homogenization of Porcine Pepsin Protease: Effects on Enzyme Activity, Stability, Milk Coagulation Profile and Gel Development. PLoS One, v. 10, n. 5, MAY 4 2015. (12/13509-6)

RIBEIRO, LUMA ROSSI; DE CASTRO LEITE JUNIO, BRUNO RICARDO; CRISTIANINI, MARCELO. Effect of high-pressure processing on the characteristics of cheese made from ultrafiltered milk: Influence of the kind of rennet. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 50, p. 57-65, DEC 2018. (12/13509-6)

DE OLIVEIRA, MIGUEL MEIRELLES; LIMA TRIBST, ALLINE ARTIGIANI; DE CASTRO LEITE JUNIOR, BRUNO RICARDO; DE OLIVEIRA, RAFAEL AUGUSTUS; CRISTIANINI, MARCELO. Effects of high pressure processing on cocoyam, Peruvian carrot, and sweet potato: Changes in microstructure, physical characteristics, starch, and drying rate. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 31, p. 45-53, OCT 2015. (12/13509-6)

DE CASTRO LEITE JUNIOR, BRUNO RICARDO; LIMA TRIBST, ALLINE ARTIGIANI; RIBEIRO, LUMA ROSSI; CRISTIANI, MARCELO. High pressure processing impacts on the hydrolytic profile of milk coagulants. FOOD BIOSCIENCE, v. 31, OCT 2019. (14/17782-4, 12/13509-6)

DE CASTRO LEITE JUNIOR, BRUNO RICARDO; LIMA TRIBST, ALLINE ARTIGIANI; CRISTIANINI, MARCELO. The effect of high pressure processing on recombinant chymosin, bovine rennet and porcine pepsin: Influence on the proteolytic and milk-clotting activities and on milk-clotting characteristics. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 76, n. B, SI, p. 351-360, MAR 2017. (14/17782-4, 12/13509-6)

DE OLIVEIRA, PATRICIA MARTINS; DE CASTRO LEITE, BRUNO RICARDO JR JR; FURTADO MARTINS, ELIANE MAURICIO; CRISTIANINI, MARCELO; MARTINS, MAURILIO LOPES; RUFINO VIEIRA, ERICA NASCIF; BINOTI, MIRELLA LIMA; PAULA, DANIELE DE ALMEIDA; RAMOS, AFONSO MOTA. Impact of high pressure and thermal processing on probiotic mixed mango and carrot juices. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 44, n. 7, MAY 2020. (12/13509-6)

MARESCA, PAOLA; FERRARI, GIOVANNA; DE CASTRO LEITE JUNIOR, BRUNO RICARDO; ZANPHORLIN, LETICIA MARIA; RIBEIRO, LUMA ROSSI; MURAKAMI, MARIO TYAGO; CRISTIANINI, MARCELO. Effect of dynamic high pressure on functional and structural properties of bovine serum albumin. Food Research International, v. 99, n. 1, p. 748-754, SEP 2017. (12/13509-6)

DE CASTRO LEITE JUNIOR, BRUNO RICARDO; LIMA TRIBST, ALLINE ARTIGIANI; YADA, RICKEY Y.; CRISTIANINI, MARCELO. Milk-clotting activity of high pressure processed coagulants: Evaluation at different pH and temperatures and pH influence on the stability. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 47, p. 384-389, JUN 2018. (12/13509-6, 16/01425-3, 14/17782-4)

LIMA TRIBST, ALLINE ARTIGIANI; DE CASTRO LEITE JUNIOR, BRUNO RICARDO; DE OLIVEIRA, MIGUEL MEIRELLES; CRISTIANINI, MARCELO. High pressure processing of cocoyam, Peruvian carrot and sweet potato: Effect on oxidative enzymes and impact in the tuber color. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 34, p. 302-309, APR 2016. (12/13509-6)

DE CASTRO LEITE JUNIOR, BRUNO RICARDO; LIMA TRIBST, ALLINE ARTIGIANI; SAMPAIO BONAFE, CARLOS FRANCISCO; CRISTIANINI, MARCELO. Determination of the influence of high pressure processing on calf rennet using response surface methodology: Effects on milk coagulation. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 65, p. 10-17, JAN 2016. (12/13509-6, 14/17782-4)

DE CASTRO LEITE JUNIOR, BRUNO RICARDO; LIMA TRIBST, ALLINE ARTIGIANI; CRISTIANINI, MARCELO. Comparative effects of high isostatic pressure and thermal processing on the inactivation of Rhizomucor miehei protease. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 65, p. 1050-1053, JAN 2016. (12/13509-6, 14/17782-4)

DE CASTRO LEITE JUNIOR, BRUNO RICARDO; LIMA TRIBST, ALLINE ARTIGIANI; GRANT, NICHOLAS J.; YADA, RICKEY Y.; CRISTIANINI, MARCELO. Biophysical evaluation of milk-clotting enzymes processed by high pressure. Food Research International, v. 97, p. 116-122, JUL 2017. (12/13509-6, 16/01425-3, 14/17782-4)

LEITE, THIAGO S.; DE JESUS, ANA LAURA T.; SCHMIELE, MARCIO; TRIBST, ALLINE A. L.; CRISTIANINI, MARCELO. High pressure pressure processing (HPP) of pea starch: Effect on the gelatinization properties. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 76, n. B, SI, p. 361-369, MAR 2017. (15/01570-0, 12/13509-6)

DE CASTRO LEITE JUNIOR, BRUNO RICARDO; LIMA TRIBST, ALLINE ARTIGIANI; CRISTIANINI, MARCELO. Influence of high pressure homogenization on commercial protease from Rhizomucor miehei: Effects on proteolytic and milk-clotting activities. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 63, n. 1, p. 739-744, SEP 2015. (12/13509-6)

MARESCA, PAOLA; FERRARI, GIOVANNA; DE CASTRO LEITE JUNIOR, BRUNO RICARDO; ZANPHORLIN, LETICIA MARIA; RIBEIRO, LUMA ROSSI; MURAKAMI, MARIO TYAGO; CRISTIANINI, MARCELO. Effect of dynamic high pressure on functional and structural properties of bovine serum albumin. Food Research International, v. 99, p. 7-pg., 2017-09-01. (12/13509-6)