Optimización del grado de hidrólisis enzimática de las proteínas de queso de cabra mediante redes neuronales artificiales para mejorar sus propiedades viscoelásticas

MAURICIO ADARO, HéCTOR STURNIOLO, LAURA FOLGUERA, SONIA BARBERIS Y JORGE MAGALLANES

Mendoza

Congreso; VII Congreso Argentino de Química Analítica; 2013

Asociación Argentina de Química Analítica

There are no previous studies of artificial neural network to predict, control and optimize the most adequate functional characteristics of hydrolysed proteins so that they could be added to different food systems, either as flavouring additives or as ripening accelerators of hard cheeses. This work focuses on the study and optimizing of Viscoelastic properties (h) of hydrolysates goat cheese proteins by artificial neural network. The effects of different factors (pH, Temperature, Time of hydrolysis, Amount of added buffer and Enzyme : Substrate ratio) on h of hydrolyzed goat cheese proteins was evaluated. A Plackett Burman Statistical Design of 11 runs (by duplicate) was carried out, and Viscoelastic properties (h) was determined by means of a programmable rheometer (Brand Brookfield, Model DV-III), according to the method described by Hermansson (1978) and Hermansson (1979). Statistical analysis of h by means of artificial neural network showed significant results for Temperature, pH and Amount of added buffer.  Time of hydrolysis and Enzyme: Substrate ratio has low effect on h According to other reports, although enzymatic treatments have been limited they have always reduced h of hydrolysed proteins (Lamsal et al. 2007). Contrary to those results, an increase of h due to an increase of hydrolysis degree was observed at high pH and Temperature and at a low Amount of added buffer. This effect could be attributed to a secondary structure with a higher â-sheet character and intermolecular hydrogen bridge bonds, which may justifies protein aggregation. After optimization, Viscosity (h) of the hydrolyzed goat cheese proteins was decrease until 23 %. This value was experimentally confirmed and compared with that of the original protein isolates.