| Full text | |
| Author(s): |
Total Authors: 3
|
| Affiliation: | [1] Univ Estadual Campinas, UNICAMP, Sch Food Engn FEA, Dept Food Technol DTA, Monteiro Lobato 80, POB 6121, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, UNICAMP, Ctr Food Studies NEPA, Albert Einstein 291, BR-13083852 Campinas, SP - Brazil
Total Affiliations: 2
|
| Document type: | Journal article |
| Source: | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; v. 43, p. 60-67, OCT 2017. |
| Web of Science Citations: | 4 |
| Abstract | |
The effects of ``high pressure homogenization (HPH, < 190 MPa) and high pressure processing (HPP, < 600 MPa) on hen egg white lysozyme muramidase and antimicrobial activities were assessed. The results showed enzyme activation under mild process conditions (< 120 MPa for HPH and < 400 MPa for HPP, both at 20 degrees C) and mostly for activity measured at non-optimum pH and temperature. When processes were carried out at 50 degrees C, lower activation were observed (< 18% for HPH and < 13% for HPP), possibly indicating that processes at 50 degrees C delivered enough energy to promote undesirable unfolding on lysozyme. HPH induced a greater increase in muramidase activity (29%) than HPP (17%), but this not reflected the antimicrobial performance of the processed lysozyme, since only HPP reduced the minimum inhibitory concentration of the lysozyme against Bacillus cereus (50%) and Geobacillus stearothermophilus (66%). The results highlighted that each process changed differently the lysozyme muramidase and antimicrobial activity. Industrial relevance: HPP and HPH are generally described as technologies able to increase the activity of several enzymes and are suggested as tools to improve the performance of commercial enzymes. The results showed that although HPP and HPH were able to increase the muramidase activity of lysozyme, improvement of the antibacterial performance was only observed for samples processed by HPP. Therefore HPP was highlighted as the better pressure process to physically modify lysozyme. (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: | 14/01928-0 - Effect of high pressure homogenization and high isostatic pressure on the structure and functional characteristics of hen egg white lysozyme |
| Grantee: | Alline Artigiani Lima Tribst |
| Support Opportunities: | Scholarships in Brazil - Post-Doctoral |
| FAPESP's process: | 10/05240-1 - Enzymes activation applying high pressure homogenization |
| Grantee: | Marcelo Cristianini |
| Support Opportunities: | Regular Research Grants |