Production of goat cheese hydrolyzed. Experimental design and assessment of the degree of hydrolysis.

MAURICIO ADARO, HÉCTOR STURNIOLO, JORGE MAGALLANES AND SONIA BARBERIS

BIOCELL

INST HISTOL EMBRIOL-CONICET

Lugar: Mendoza; Año: 2012 vol. 36 p. 96 - 96

0327-9545

The enzymatic hydrolysis of the proteins is an attractive way to improve nutritional, sensory and functional properties of foods. In enzymatic hydrolysis processes must be considered numerous variables (pH, temperature, hydrolysis time, amount of water added, enzyme : substrate ratio) and is necessary to measure functional parameters accurately and with trials economy. The aim of this work was the enzyme hydrolysis of goat cheese to improve their functional properties and increase their applications as flavoring additive. We performed an experimental statistical design of 5 factors at 2 levels. Hydrolysis degree was measured as released soluble proteins (NT) of the cheese to the supernatant by Kjeldahl method, and as free amino nitrogen(NA) of soluble proteins, by method of phenol-modified hypochlorite. Maximum degree of hydrolysis was obtained with 13 g of buffer /g of protein, pH 8, 65ºC, 40 min, and 0.22 mg of papain / g of casein. Hydrolysis degree of goat cheese proteins was favored by high pH and enzyme: substrate ratio, and low amount of buffer added. This work high lights the interactions between the variables and operational commitment situations when new flavor  aditives with improved functional properties are developed.