Enzymatic hydrolysis of goat cheese protein to improve its amino acid composition and functional properties (free amine nitrogen, total soluble nitrogen, solubility, water holding capacity and surface hydrophobicity).

HÉCTOR STURNIOLO, JORGE MAGALLANES AND SONIA BARBERIS

Mar del Plata. Argentina.

Congreso; XVII Congreso Argentino de Nutrición.; 2009

Sociedad Argentina de Nutrición

 Abstract: The enzymatic protein hydrolysis is an attractive way to improve nutritional, functional and sensorial properties of foods. At the moment, it is applied to meats, cheeses, milk and its derivatives, in the preparation of salads, soups, sauces, drinks and pastes. From the nutritional point of view the protein hydrolysis is important in the formulation of special diets where it is necessary that the nutrients quickly are absorbed, as in the case of dysfunctions of the digestive system. From the sensorial point of view, the proteins in their natural state do not contribute chemically to the formation of flavors in foods. However, the hydrolysis products containing peptides and amino acids increase the flavor and they are more reactive with other food components such as sugars and fats, creating specific flavors. From the technological point of view, the used enzymes for obtaining protein hydrolyzed show excellent advantages on the chemical treatments; because of the last ones use drastic conditions of reaction, show low specificity and the residual reagents are difficult to eliminate. On the contrary, the enzymatic reactions are carried out in smooth conditions and with high specificity. In enzymatic processes of protein hydrolysis numerous variables should be considered (pH, temperature, time of hydrolysis, added amount of water, enzyme: substrate ratio, etc.) and so, it is necessary to carry out the efficient measurement of a several functional parameters of those hydrolyzed, with a suitable economy of trials, time and costs. In addition, these measurements must provide sufficient precision. The aim of this work was to carry out an enzymatic hydrolysis of goat cheese protein to improve its amino acid composition and functional properties: free amine nitrogen (NA), total soluble nitrogen (NT), solubility (PSI), water held capacity (WHC) and surface hydrophobicity (So).