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Santos FRD, Leite Júnior BRDC, Tribst AAL. Kinetic parameters of microbial thermal death in goat cheese whey and growth of surviving microorganisms under refrigeration. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Identification, structure, and caseinolytic properties of milk-clotting proteases from Moringa oleifera flowers. Food Res Int 2022; 159:111598. [DOI: 10.1016/j.foodres.2022.111598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 05/18/2022] [Accepted: 06/28/2022] [Indexed: 11/04/2022]
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3
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Magalhães IS, Guimarães ADB, Tribst AAL, Oliveira EBD, Leite Júnior BRDC. Ultrasound-assisted enzymatic hydrolysis of goat milk casein: Effects on hydrolysis kinetics and on the solubility and antioxidant activity of hydrolysates. Food Res Int 2022; 157:111310. [DOI: 10.1016/j.foodres.2022.111310] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 04/08/2022] [Accepted: 04/26/2022] [Indexed: 11/04/2022]
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Sert D, Mercan E, Kılınç M. Development of buffalo milk ice-cream by high pressure-homogenisation of mix: Physicochemical, textural and microstructural characterisation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Zhao Q, Zhao C, Shi Y, Wei G, Yang K, Wang X, Huang A. Proteomics analysis of the bio-functions of Dregea sinensis stems provides insights regarding milk-clotting enzyme. Food Res Int 2021; 144:110340. [PMID: 34053536 DOI: 10.1016/j.foodres.2021.110340] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 03/18/2021] [Accepted: 03/18/2021] [Indexed: 10/21/2022]
Abstract
Dregea sinensis (D. sinensis) stems have traditionally been used as milk coagulant in Dali of Yunnan Province, China. In this study, proteomics was used to investigate the bio-functions of D. sinensis stem proteins, leading to the purification and identification of the milk-clotting enzyme. A total of 205 proteins mainly involved in the catalytic and metabolic processes were identified, of which 28 proteins exhibited hydrolase activity. Among the 28 proteins, we focused on two enzymes (M9QMC9 and B7VF65). Based on proteomics, a cysteine protease (M9QMC9) with a molecular weight of 25.8 kDa and milk-clotting activity was purified from D. sinensis stems using double ammonium sulfate precipitation and was confirmed using liquid chromatography-mass spectrometry (LC-MS/MS). The milk-clotting temperature using the purified enzyme was around 80 °C (specific activity at 314.38 U/mg), and it was found to be stable in the pH range of 6-9 in NaCl concentration of <0.8 mol/L. These findings indicated that the enzyme isolated from D. sinensis stems has potential in the dairy and food sectors, especially in the cheese-making industry.
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Affiliation(s)
- Qiong Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Cunchao Zhao
- Yunnan Plateau Characteristic Agricultural Industry Research Institute, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Yanan Shi
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Guangqiang Wei
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Kun Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Xuefeng Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Aixiang Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
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Tribst AAL, Falcade LTP, Leite Júnior BRDC, Oliveira MM. Why are most physicochemical parameters not useful in predicting the quality of sheep milk? INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12657] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Alline Artigiani Lima Tribst
- Center for Food Studies (NEPA) University of Campinas (UNICAMP) Albert Einstein, 291 13083‐852 Campinas SPBrazil
| | - Luiza Toledo Piza Falcade
- Center for Food Studies (NEPA) University of Campinas (UNICAMP) Albert Einstein, 291 13083‐852 Campinas SPBrazil
| | | | - Miguel Meirelles Oliveira
- Center for Technological Education Celso Suckow da Fonseca (CEFET‐RJ) Voluntários da Pátria, 30 27600‐000 Valença RJ Brazil
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Leite Júnior BRDC, Tribst AAL, Yada RY, Cristianini M. Milk-clotting activity of high pressure processed coagulants: Evaluation at different pH and temperatures and pH influence on the stability. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.04.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Ribeiro LR, Leite Júnior BRDC, Tribst AAL, Cristianini M. Comparative study of the effect of high pressure processing on the residual activity of milk coagulants in buffer and in ultrafiltered cheese. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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The effect of high pressure processing on recombinant chymosin, bovine rennet and porcine pepsin: Influence on the proteolytic and milk-clotting activities and on milk-clotting characteristics. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.04.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Leite Júnior BRDC, Tribst AAL, Cristianini M. Comparative study among rheological, near-infrared light backscattering and confocal microscopy methodologies in enzymatic milk coagulation: Impact of different enzyme and protein concentrations. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.07.035] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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11
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Martínez-Monteagudo SI, Yan B, Balasubramaniam VM. Engineering Process Characterization of High-Pressure Homogenization—from Laboratory to Industrial Scale. FOOD ENGINEERING REVIEWS 2016. [DOI: 10.1007/s12393-016-9151-5] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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12
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Leite Júnior BRDC, Tribst AAL, Bonafe CFS, Cristianini M. Determination of the influence of high pressure processing on calf rennet using response surface methodology: Effects on milk coagulation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.07.063] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Leite Júnior BRDC, Tribst AAL, Cristianini M. Comparative effects of high isostatic pressure and thermal processing on the inactivation of Rhizomucor miehei protease. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.042] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Leite Júnior BRDC, Tribst AAL, Cristianini M. Influence of high pressure homogenization on commercial protease from Rhizomucor miehei: Effects on proteolytic and milk-clotting activities. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Leite Júnior BRDC, Tribst AAL, Cristianini M. High Pressure Homogenization of Porcine Pepsin Protease: Effects on Enzyme Activity, Stability, Milk Coagulation Profile and Gel Development. PLoS One 2015; 10:e0125061. [PMID: 25938823 PMCID: PMC4418662 DOI: 10.1371/journal.pone.0125061] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2014] [Accepted: 03/20/2015] [Indexed: 11/18/2022] Open
Abstract
This study investigated the effect of high pressure homogenization (HPH) (up to 190 MPa) on porcine pepsin (proteolytic and milk-clotting activities), and the consequences of using the processed enzyme in milk coagulation and gel formation (rheological profile, proteolysis, syneresis, and microstructure). Although the proteolytic activity (PA) was not altered immediately after the HPH process, it reduced during enzyme storage, with a 5% decrease after 60 days of storage for samples obtained with the enzyme processed at 50, 100 and 150 MPa. HPH increased the milk-clotting activity (MCA) of the enzyme processed at 150 MPa, being 15% higher than the MCA of non-processed samples after 60 days of storage. The enzyme processed at 150 MPa produced faster aggregation and a more consistent milk gel (G' value 92% higher after 90 minutes) when compared with the non-processed enzyme. In addition, the gels produced with the enzyme processed at 150 MPa showed greater syneresis after 40 minutes of coagulation (forming a more compact protein network) and lower porosity (evidenced by confocal microscopy). These effects on the milk gel can be associated with the increment in MCA and reduction in PA caused by the effects of HPH on pepsin during storage. According to the results, HPH stands out as a process capable of changing the proteolytic characteristics of porcine pepsin, with improvements on the milk coagulation step and gel characteristics. Therefore, the porcine pepsin submitted to HPH process can be a suitable alternative for the production of cheese.
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Affiliation(s)
- Bruno Ricardo de Castro Leite Júnior
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, Campinas, S.P., Brazil
- * E-mail:
| | - Alline Artigiani Lima Tribst
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, Campinas, S.P., Brazil
| | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, Campinas, S.P., Brazil
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Characterization of rennet-induced gels using calf rennet processed by high pressure homogenization: Effects on proteolysis, whey separation, rheological properties and microstructure. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.05.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Tribst AAL, Cota J, Murakami MT, Cristianini M. Effects of high pressure homogenization on the activity, stability, kinetics and three-dimensional conformation of a glucose oxidase produced by Aspergillus niger. PLoS One 2014; 9:e103410. [PMID: 25061935 PMCID: PMC4111585 DOI: 10.1371/journal.pone.0103410] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2014] [Accepted: 07/02/2014] [Indexed: 11/30/2022] Open
Abstract
High pressure homogenization (HPH) is a non-thermal method, which has been employed to change the activity and stability of biotechnologically relevant enzymes. This work investigated how HPH affects the structural and functional characteristics of a glucose oxidase (GO) from Aspergillus niger. The enzyme was homogenized at 75 and 150 MPa and the effects were evaluated with respect to the enzyme activity, stability, kinetic parameters and molecular structure. The enzyme showed a pH-dependent response to the HPH treatment, with reduction or maintenance of activity at pH 4.5–6.0 and a remarkable activity increase (30–300%) at pH 6.5 in all tested temperatures (15, 50 and 75°C). The enzyme thermal tolerance was reduced due to HPH treatment and the storage for 24 h at high temperatures (50 and 75°C) also caused a reduction of activity. Interestingly, at lower temperatures (15°C) the activity levels were slightly higher than that observed for native enzyme or at least maintained. These effects of HPH treatment on function and stability of GO were further investigated by spectroscopic methods. Both fluorescence and circular dichroism revealed conformational changes in the molecular structure of the enzyme that might be associated with the distinct functional and stability behavior of GO.
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Affiliation(s)
- Alline Artigiani Lima Tribst
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil
- * E-mail:
| | - Júnio Cota
- Department of Food Science (DCA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil
- Brazilian Bioethanol Science and Technology Laboratory (CTBE/CNPEM), Campinas, SP, Brazil
| | | | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil
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