Effect of high isostatic pressure processing on milk-clotting enzymes

• Grant number: 14/17782-4
• Support type: Scholarships in Brazil - Doctorate
• Effective date (Start): January 01, 2015
• Effective date (End): March 31, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Cooperation agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
• Principal researcher: Marcelo Cristianini
• Grantee: Bruno Ricardo de Castro Leite Júnior
• Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated scholarship(s): 16/01425-3 - Biophysical evaluation of milk-clotting enzymes processed by high pressure technologies, BE.EP.DR

Abstract

Despites of the research advanced on milk enzyme coagulation, there is not still an appropriate calf rennet substitute. The High Isostatic Pressure (HIP) technology can be an interesting tool to be used in enzyme industry. The HIP process has been extensively studied for milk products and also shows effective results in increased activity and stability of enzymes. However, the effect of HIP on milk-clotting enzymes began to be studied just last year with funding from FAPESP (2012/13509-6). For continuity and completion of this project, is being made the request of this doctoral scholarship, period in which the student responsible for the development of the project will: (I) optimize the processing conditions by HIP in proteolytic activity and milk-clotting activity of four milk-clotting enzymes (II) assess their stability during storage (reversible and / or maintenance activities); (III) check how these enzymes alter the coagulation step, measured by the rheological profile of cheese during coagulation and the visual evaluation of protein matrix formed and (IV) produce fresh cheese using the enzyme processed in optimal condition and (V) evaluate changes in physical and sensory characteristics of the cheeses produced. From these results it can be established from the HIP as an alternative process for modifying coagulating enzymes, and to evaluate whether these changes improve milk clot formed and the final characteristics of the cheese produced. (AU)

Scientific publications

(7)

(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)

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, 14/17782-4, 16/01425-3)

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; 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, 14/17782-4, 16/01425-3)

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; 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)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

JÚNIOR, Bruno Ricardo de Castro Leite. Efeito do processamento de alta pressão isostática em enzimas coagulantes do leite. 2017. Doctoral Thesis - Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos Campinas, SP.