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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Determination of the influence of high pressure processing on calf rennet using response surface methodology: Effects on milk coagulation

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Author(s):
de Castro Leite Junior, Bruno Ricardo [1] ; Lima Tribst, Alline Artigiani [1] ; Sampaio Bonafe, Carlos Francisco [2] ; Cristianini, Marcelo [1]
Total Authors: 4
Affiliation:
[1] Univ Campinas UNICAMP, Sch Food Engn FEA, Dept Food Technol DTA, BR-13083862 Campinas, SP - Brazil
[2] Univ Campinas UNICAMP, Inst Biol, Dept Biochem, BR-13083970 Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 65, p. 10-17, JAN 2016.
Web of Science Citations: 6
Abstract

This study investigated the influence of high pressure processing (HPP) on the proteolytic and milk-clotting activities of calf rennet and milk coagulation using processed enzyme by rheological assay and confocal microscopy. The process was carried out at 25 degrees C, using pressure range from 50 to 300 MPa and time between 5 and 30 min. It was found that HPP (175-285 MPa for 14-23 min) increased the enzyme proteolytic activity by up to 23% and the milk-clotting activity by up to 17%. Furthermore, the G' values obtained during milk coagulation were higher for calf rennet processed at 280 MPa for 20 min than for the non-processed enzyme, forming more consistent gels (25.8% higher G' value after 90 min). The evaluation of the milk coagulation by confocal microscopy confirms the results obtained on the rheology. Pretreatment of calf rennet using HPP accelerates the coagulation of milk and produces firmer and more consistent gels. (C) 2015 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 12/13509-6 - Application of high pressure technology in the modification on enzymes used in cheese manufacturing
Grantee:Marcelo Cristianini
Support Opportunities: Regular Research Grants
FAPESP's process: 14/17782-4 - Effect of high isostatic pressure processing on milk-clotting enzymes
Grantee:Bruno Ricardo de Castro Leite Júnior
Support Opportunities: Scholarships in Brazil - Doctorate