| Full text | |
| Author(s): |
de Castro Leite Junior, Bruno Ricardo
[1]
;
Lima Tribst, Alline Artigiani
[2]
;
Yada, Rickey Y.
[3]
;
Cristianini, Marcelo
[1]
Total Authors: 4
|
| 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 Studies & Res Food NEPA, Albert Einstein 291, BR-13083852 Campinas, SP - Brazil
[3] Univ British Columbia, Fac Land & Food Syst, MacMillan Bldg 248, 2357 Main Mall, Vancouver, BC V6T 1Z4 - Canada
Total Affiliations: 3
|
| Document type: | Journal article |
| Source: | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; v. 47, p. 384-389, JUN 2018. |
| Web of Science Citations: | 1 |
| Abstract | |
This study evaluated the milk-clotting activity (MCA) at different pH values and temperatures of milk and the influence of pH on the stability of commercial coagulants subjected to high pressure processing (HPP). The pressurized enzymes showed higher MCA for almost all conditions studied, as compared to the non-processed samples, and the differences were more pronounced at higher temperatures and lower pH values. For the conditions used in industrial cheese making (pH 6.6 at 35 degrees C), the HPP led to an increase in MCA of 27, 9, 8, and 5% for the recombinant camel chymosin, bovine rennet, calf rennet, and porcine pepsin, respectively. In addition, HPP increased the pH stability for most of the enzymes. Therefore, HPP emerges as an effective technology to improve the hydrolytic profile of these enzymes as a function of pH and temperature. Industrial relevance: HPP was able to promote increased in milk-clotting activity and stability of coagulants at different temperatures and pH values. For some enzymes the pressurization increased the activity at a natural pH of the milk (pH 6.6), resulting in activity similar to that observed for native enzyme at lower pH and higher temperatures. Thus, such conditions lead the use of less enzyme concentration in coagulation process, reducing costs. Additionally, it was also shown that lyophilization preserved the changes induced by the HPP in enzymes solution. Therefore, HPP technology is a unit operation can be used to increase activity and stability of milkclotting enzymes. (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: | 16/01425-3 - Biophysical evaluation of milk-clotting enzymes processed by high pressure technologies |
| Grantee: | Bruno Ricardo de Castro Leite Júnior |
| Support Opportunities: | Scholarships abroad - Research Internship - Doctorate |
| 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 |