High pressure processing impacts on the hydrolytic profile of milk coagulants

Autor(es)

de Castro Leite Junior, Bruno Ricardo ^[1] ; Lima Tribst, Alline Artigiani ^[2] ; Ribeiro, Luma Rossi ^[3] ; Cristiani, Marcelo ^[3]

Afiliação do(s) autor(es)

^[1] Fed Univ Vicosa UFV, Dept Food Technol DTA, Univ Campus, BR-36570900 Vicosa, MG - Brazil

^[2] Univ Estadual Campinas, UNICAMP, Ctr Food Studies NEPA, BR-13083852 Campinas, SP - Brazil

^[3] Univ Estadual Campinas, UNICAMP, Sch Food Engn FEA, Dept Food Technol DTA, BR-13083862 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD BIOSCIENCE; v. 31, OCT 2019.
• Citações Web of Science: 0

Resumo

The hydrolysis of casein (CN) fractions induced by milk-clotting enzymes processed using high pressure processing (HPP) at previously optimized conditions (recombinant chymosin (212 MPa/5 min/10 degrees C), calf rennet (280 MPa/20 min/25 degrees C), bovine rennet (222 MPa/5 min/23 degrees C) and porcine pepsin (50 MPa/5 min/20 degrees C)) were studied. These enzymes were added to kappa-casein (kappa-CN) or to casein solutions and the degree of hydrolysis up to 60 min at 35 degrees C was evaluated using capillary electrophoresis. Compared to non-processed samples, the kappa-CN (p < 0.05) had a faster hydrolysis, promoted by HPP processed recombinant chymosin (similar to 12%) and calf rennet (similar to 14%). In the casein solution, these enzymes and bovine rennet showed a caseinomacropeptide formation 12-18% faster than non-processed ones. Additionally, the hydrolysis profile of alpha and beta-CN fractions were not altered by HPP and, as expected, the hydrolysis of these fractions were more rapid with bovine rennet and porcine pepsin. Thus, HPP may be useful to improve the specific activity of milk-clotting enzymes, without affecting their ability to hydrolyze other casein fractions. (AU)

• Processo FAPESP: 14/17782-4 - Efeito do processamento de alta pressão isostática em enzimas coagulantes do leite
• Beneficiário: Bruno Ricardo de Castro Leite Júnior
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 12/13509-6 - Aplicação da tecnologia de alta pressão na modificação de enzimas utilizadas na fabricação de queijos
• Beneficiário: Marcelo Cristianini
• Modalidade de apoio: Auxílio à Pesquisa - Regular