Chemometrical analysis and modeled of the viscosity of hydrolyzed proteins of the goat cheese.

HÉCTOR STURNIOLO, JORGE MAGALLANES AND SONIA BARBERIS

Mar del Plata. Argentina.

Congreso; XVII Congreso Argentino de Nutrición.; 2009

Sociedad Argentina de Nutrición

  The hydrolysis of food protein yielding peptides and amino acids increases the flavor and they are more reactive with other food components such as sugars and fats, creating specific flavors. The use of enzymes for obtaining hydrolyzed protein 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. Viscosidad is defined as the property of a fluid (gas o liquid) which give a certain resistance at the movement of each fluid layer on the following layer. The IS unit for measuring the viscosity of a fluid is Newton . seg / m2 (N.s/m2), although centipoise (cP)is also used. Viscosity of a fluid depend on several variables, such as: temperature, concentration, type of solution (polimeric, solutes with low molecular weight), ionic strenght, etc. Besides, the dependence of the viscosity with the temperature is a fenomena rather difficult for explaining because of it depend on a lot of factors which operates on the measurement of the viscosity into the solution. The aim of this work was to carry out a chemometrical analysis and modeled of the viscosity of the hydrolyzed proteins of the goat cheese.