Assessment and optimisation of ultrasound as a pretreatment in the production of enzyme-modified cheese
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Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Ultrasound (US) technology has the potential to modify protein structures and accelerate enzymatic reactions through the application of low-frequency high energy. This study aimed to produce enzyme -modified cheese (EMC), which has a concentrated cheese flavour, using US pretreatment in a two -stage process involving proteolysis followed by lipolysis. The optimisation of the proteolysis stage was performed by adjusting the US power, US processing time, and proteolysis time. Optimal conditions were determined to be 46.28 W US power, 9.8 min US pretreatment, and 10.49 h proteolysis. These conditions resulted in a 12.5% reduction in the proteolysis time and produced an EMC comparable with one pro-duced without US pretreatment for 12 h proteolysis. The characteristics of the final EMC were evaluated after the lipolysis stage and it was found that the free fatty acid and volatile content were primarily determined by lipolysis, which was not influenced by US pretreatment applied prior to proteolysis.(c) 2023 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Mılk Proteın-Concentrate, Free Fatty-Acıds, Proteolysıs, Food, Extractıon, Lıpolysıs, Emc
Kaynak
International Dairy Journal
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
142
