Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/235862
Type: Artigo de periódico
Title: High Pressure Homogenization Of Porcine Pepsin Protease: Effects On Enzyme Activity, Stability, Milk Coagulation Profile And Gel Development.
Author: Leite Júnior, Bruno Ricardo de Castro
Tribst, Alline Artigiani Lima
Cristianini, Marcelo
Abstract: This study investigated the effect of high pressure homogenization (HPH) (up to 190 MPa) on porcine pepsin (proteolytic and milk-clotting activities), and the consequences of using the processed enzyme in milk coagulation and gel formation (rheological profile, proteolysis, syneresis, and microstructure). Although the proteolytic activity (PA) was not altered immediately after the HPH process, it reduced during enzyme storage, with a 5% decrease after 60 days of storage for samples obtained with the enzyme processed at 50, 100 and 150 MPa. HPH increased the milk-clotting activity (MCA) of the enzyme processed at 150 MPa, being 15% higher than the MCA of non-processed samples after 60 days of storage. The enzyme processed at 150 MPa produced faster aggregation and a more consistent milk gel (G' value 92% higher after 90 minutes) when compared with the non-processed enzyme. In addition, the gels produced with the enzyme processed at 150 MPa showed greater syneresis after 40 minutes of coagulation (forming a more compact protein network) and lower porosity (evidenced by confocal microscopy). These effects on the milk gel can be associated with the increment in MCA and reduction in PA caused by the effects of HPH on pepsin during storage. According to the results, HPH stands out as a process capable of changing the proteolytic characteristics of porcine pepsin, with improvements on the milk coagulation step and gel characteristics. Therefore, the porcine pepsin submitted to HPH process can be a suitable alternative for the production of cheese.
Subject: Animals
Enzyme Activation
Enzyme Stability
Gels
Milk
Pepsin A
Pressure
Proteolysis
Rheology
Swine
Citation: Plos One. v. 10, n. 5, p. e0125061, 2015.
Rights: aberto
Identifier DOI: 10.1371/journal.pone.0125061
Address: http://www.ncbi.nlm.nih.gov/pubmed/25938823
Date Issue: 2015
Appears in Collections:Unicamp - Artigos e Outros Documentos

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