Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352265
Full metadata record
DC FieldValueLanguage
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.titleUse of high pressure homogenization to reduce milk proteolysis caused by pseudomonas fluorescens proteasept_BR
dc.contributor.authorOliveira, Miguel Meirelles de-
dc.contributor.authorLeite Júnior, Bruno Ricardo de Castro-
dc.contributor.authorTribst, Alline Artigiani Lima-
dc.contributor.authorCristianini, Marcelo-
dc.subjectPeptídeos hidrolasespt_BR
dc.subject.otherlanguagePeptide hydrolasespt_BR
dc.description.abstractThe growth of proteolytic microorganisms in raw milk is favored when the milk is stored at abusive refrigeration temperatures for many days. The proteases produced, especially by Pseudomonas genus, are heat resistant, and can induce problems in dairy products on a long term basis, such as age gelation in milk processed by UHT systems. This work evaluated the impact of high pressure homogenization (HPH) processing at 100 and 150 MPa on milk proteolysis during storage, considering that this emerging technology can alter the structure of the milk constituents and enzyme activity. HPH (up to 150 MPa) was incapable of inactivating the Pseudomonas protease and did not alter the occurrence of proteolysis in skimmed milk. On the other hand, positive effects of HPH were observed for standard milk (3% fat) samples, with reductions in proteolysis of 29 and 51% for samples processed at 100 and 150 MPa, respectively. The practical impact of this effect was delays in age gelation of at least 23 (100 MPa) and 40 days (150 MPa) for milk with 3% fat. A microstructural evaluation inferred that fat globule fragmentation and its subsequent adsorption by protein was the main factor responsible for the reduction in milk proteolysispt_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.issued2018-
dc.date.monthofcirculationJunept_BR
dc.language.isoengpt_BR
dc.description.volume92pt_BR
dc.description.firstpage272pt_BR
dc.description.lastpage275pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.eissn1096-1127pt_BR
dc.identifier.doi10.1016/j.lwt.2018.02.052pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0023643818301919pt_BR
dc.date.available2020-11-12T19:14:40Z-
dc.date.accessioned2020-11-12T19:14:40Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-11-12T19:14:40Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-11-12T19:14:40Z (GMT). No. of bitstreams: 0 Previous issue date: 2018en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/352265-
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.keywordAge gelationpt_BR
dc.subject.keywordDynamic high pressurept_BR
dc.subject.keywordMilk proteolysispt_BR
dc.identifier.source000430770400037pt_BR
dc.creator.orcid0000-0001-9030-2819pt_BR
dc.creator.orcid0000-0003-1946-9354pt_BR
dc.creator.orcid0000-0001-7740-0449pt_BR
dc.type.formComunicaçãopt_BR
Appears in Collections:FEA - Artigos e Outros Documentos
NEPA - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.