کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8415567 | 1545521 | 2018 | 25 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Milk-clotting activity of high pressure processed coagulants: Evaluation at different pH and temperatures and pH influence on the stability
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
HPP was able to promote increased in milk-clotting activity and stability of coagulants at different temperatures and pH values. For some enzymes the pressurization increased the activity at a natural pH of the milk (pHâ¯6.6), resulting in activity similar to that observed for native enzyme at lower pH and higher temperatures. Thus, such conditions lead the use of less enzyme concentration in coagulation process, reducing costs. Additionally, it was also shown that lyophilization preserved the changes induced by the HPP in enzymes solution. Therefore, HPP technology is a unit operation can be used to increase activity and stability of milk-clotting enzymes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 47, June 2018, Pages 384-389
Journal: Innovative Food Science & Emerging Technologies - Volume 47, June 2018, Pages 384-389
نویسندگان
Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst, Rickey Y. Yada, Marcelo Cristianini,