Functional properties of goat cheese protein hydrolysed. Evaluation by artificial neural.

SONIA BARBERIS; MAURICIO ADARO; HÉCTOR STURNIOLO; JORGE MAGALLANES

Proceeding 2015. Third International Conference on Advances in Bio-Informatics and Environmental Engineering - ICABEE 2015

Institute of Research Engineers and Doctors, USA

Lugar: New York, NY 10004, USA; Año: 2015; p. 59 - 62

The aim of this work is to study key functionalparameters of the goat cheese protein hydrolysates. A Plackett-BurmanStatistical Design, Response Surface Methodologies and Artificial NeuralNetwork are applied to describe the effects of different factors (pH,Temperature, Time of hydrolysis, Amount of added buffer and Enzyme : Substrateratio) on the following functional parameters of goat cheese proteins, whichare hydrolysed by papain: Free Amine Nitrogen (NA), Total Soluble Nitrogen(NT), Solubility (PSI), Water Holding Capacity (WHC), Emulsifying ActivityIndex (EAI), Emulsifying Stability Index (ESI), Viscosity (h ), Held Water (HW), Surface Hydrophobicity (So),Foaming Capacity (FC) and Foam Stability (FS). According to our results, therelease of soluble proteins from goat cheese to the supernatant (NT) and thehydrolysis degree of proteins into the supernatant (NA) increased until 443%and 273%, respectively. PSI, WHC, EAI, ESI and HW increased until 443%, 159%,0.88%, 324% and 64% respectively. h decreased until 33% and So (bitter peptidesindicator) was reduced until 98.8 %, regard to the original protein isolates.FC and FS were extremely low or null. Predicted values were experimentallyconfirmed and compared with those of original protein isolates.