The 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 characteristics

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• 作者：Bruno Ricardo de Castro Leite Jú ; nior^a ; Alline Artigiani Lima Tribst^b ; Marcelo Cristianini^a ; ^{olecram@unicamp.br}
• 关键词：High pressure processing ; Milk-clotting enzymes ; Rheological assay ; Near-infrared light backscatter ; Confocal microscopy
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PB
• 页码：351-360
• 全文大小：2047 K
• 卷排序：76

文摘

HPP increases the activity of milk-clotting enzymes. Pressurization improves the stability of the milk-clotting enzymes in solution. Gels produced with HP processed enzymes were more consistent. The wet yields of the gels obtained from HP processed enzymes were greater. HPP emerges as an alternative to improve the performance of milk-clotting enzymes.