Effect of high pressure homogenization and high isostatic pressure on the structure and functional characteristics of hen egg white lysozyme

• Grant number: 14/01928-0
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: July 01, 2014
• End date: April 30, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Marcelo Cristianini
• Grantee: Alline Artigiani Lima Tribst
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

High isostatic pressure (HIP) and high pressure homogenization (HPH) are food emergingtechnologies that involve the use of very high pressures while maintaining temperature at alow levels. For HIP, the maintenance of a product inside vessels at high pressures results inchanges on the product. To the contrary, for HPH process, the sudden pressure drop and thehigh shear are the responsible phenomena for changes on the processed product. Mildconditions of both processes were recently highlighted as able to improve the activity ofenzymes. However, the lack of information about the effect of these processes in similar condition and with the same enzyme makes difficult the processes comparison and the elucidation of the pressure levels required to reach different changes on enzyme structure. Additionally, considering the data published up to now, it is not possible to establish the sequence of changes on enzyme structure with the increment of the energy level in each process. The lysozyme is an enzyme with antimicrobial profile that showed an increase in the antimicrobial activity after HIP and HPH, even when it was observed a reduction in its enzyme activity. Therefore, lysozyme is a potential enzyme to be used for differential study of HIP and HPH. This work aim to evaluate the effect of HIP and HPH on the activity, stabilityand structural changes of lysozyme. The results shall be able to establish a correlationbetween the levels of applied pressure in each process and the structural and functionalchanges on lysozyme.

Scientific publications

(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)

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)