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

被引：14

作者：

de Castro Leite Junior, Bruno Ricardo ^{[1
]}

Lima Tribst, Alline Artigiani ^{[1
]}

Sampaio Bonafe, Carlos Francisco ^{[2
]}

Cristianini, Marcelo ^{[1
]}

机构：

[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

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 65卷

基金：

巴西圣保罗研究基金会;

关键词：

High hydrostatic pressure; Milk-clotting enzyme; Milk-clotting activity; Rheological evaluation; Confocal microscopy; HIGH HYDROSTATIC-PRESSURE; STABILITY; TEMPERATURE;

D O I：

10.1016/j.lwt.2015.07.063

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：10 / 17

页数：8

共 28 条

[1]

Arima K., 1970, Methods Enzymol, V19, P446, DOI DOI 10.1016/0076-6879(70)19033-1

[2] Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese [J].