Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352201
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampLeite Júnior, Bruno Ricardo de Castro-
dc.contributor.authorunicampTribst, Alline Artigiani Lima-
dc.contributor.authorunicampCristianini, Marcelo-
dc.typeArtigopt_BR
dc.titleThe effect of high pressure processing on recombinant chymosin, bovine rennet and porcine pepsin: influence on the proteolytic and milk-clotting activities and on milk-clotting characteristicspt_BR
dc.contributor.authorLeite Júnior, Bruno Ricardo de Castro-
dc.contributor.authorTribst, Alline Artigiani Lima-
dc.contributor.authorCristianini, Marcelo-
dc.subjectReologiapt_BR
dc.subject.otherlanguageRheologypt_BR
dc.description.abstractThis study evaluated the effect of high pressure processing (HPP) on the proteolytic and milk-clotting activities of recombinant chymosin, bovine rennet and porcine pepsin. The optimum process conditions were established considering the maximum increase on milk-clotting activity, which was 10% for recombinant chymosin (212MPa/5min/10 °C) and the bovine rennet (222 MPa/5min/23 °C) and 6% for the porcine pepsin (50MPa/5min/20 °C). The high pressure (HP) processed enzymes promoted faster milk-clotting and the gels produced were more consistent (values of G' >6% and k' >5%). Processed enzymes produced gels with higher Δ backscattering measured using near-infrared (NIR) light (at least 6%), indicating higher degree of protein aggregation. Images obtained by confocal microscopy showed a faster reduction in the total number of pores, with an increased average pore area for gels obtained with the HP processed enzymes. Furthermore, the wet yields of the gels obtained from HP processed enzymes were up to 4.3% greater than gels obtained with non-processed enzymes. Thus, HPP emerges as an interesting alternative to improve the performance of milk-clotting enzymes, accelerating milk-clotting and allowing for an increase in cheese yieldpt_BR
dc.relation.ispartofFood science and technologypt_BR
dc.relation.ispartofabbreviationLWT: food sci. technol.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2017-
dc.date.monthofcirculationMar.pt_BR
dc.language.isoengpt_BR
dc.description.volume76pt_BR
dc.description.issuepartBpt_BR
dc.description.firstpage351pt_BR
dc.description.lastpage360pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.eissn1096-1127pt_BR
dc.identifier.doi10.1016/j.lwt.2016.04.018pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S002364381630202Xpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber2012/13509-6; 2014/17782-4pt_BR
dc.date.available2020-11-11T21:11:29Z-
dc.date.accessioned2020-11-11T21:11:29Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-11-11T21:11:29Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-11-11T21:11:29Z (GMT). No. of bitstreams: 0 Previous issue date: 2017en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/352201-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeNúcleo de Estudos e Pesquisas em Alimentaçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordHigh pressure processingpt_BR
dc.subject.keywordMilk-clotting enzymespt_BR
dc.subject.keywordRheological assaypt_BR
dc.subject.keywordNear-infrared light backscatterpt_BR
dc.subject.keywordConfocal microscopypt_BR
dc.identifier.source000390965700024pt_BR
dc.creator.orcid0000-0001-9030-2819pt_BR
dc.creator.orcid0000-0003-1946-9354pt_BR
dc.creator.orcid0000-0001-7740-0449pt_BR
dc.type.formArtigopt_BR
Appears in Collections:FEA - Artigos e Outros Documentos
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