Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil.
Center for Food Studies and Research (NEPA). University of Campinas (UNICAMP), Albert Einstein, 291, 13083-852 Campinas, SP Brazil.
Food Res Int. 2022 Jun;156:111343. doi: 10.1016/j.foodres.2022.111343. Epub 2022 May 7.
This study evaluated the use of ultrasound (US), high-shear dispersion (HSD), stirring (ST), and low or high pressure homogenization (LPH or HPH) technologies to modify the goat milk cream (GMC) structure, focusing on improving the enzymatic hydrolysis of its lipids. The GMC structure was evaluated, as well as its creaming and emulsion stability index (ESI). The processed GMC was hydrolyzed by lipase at 50 °C for 300 min, and the fatty acids concentration (FAC) was evaluated over the reaction. ST, HPH, and HSD showed ∼ 90% lower emulsion destabilization, 10 times higher ESI, and smaller fat globule size than unprocessed GMC. The pretreatments increased the hydrolysis rate up to 2.4 times and the final FAC up to 8.7 times. ST (4 min), HPH (40 MPa) and HSD (5 min/ 25,000 rpm) showed the best results, which were correlated with the changes in the GMC structure. The results suggest that the physical treatments impacted the substrate structure, favoring enzyme activity and accelerating the hydrolysis degree. Therefore, the application of physical processes can be an interesting strategy to enhance the hydrolysis of GMC, aiming to produce compounds of industrial interest.
本研究评估了超声（US）、高剪切分散（HSD）、搅拌（ST）和低/高压匀质（LPH 或 HPH）技术在改变山羊奶奶油（GMC）结构方面的应用，重点是改善其脂质的酶水解。评估了 GMC 的结构以及其稠度和乳化稳定性指数（ESI）。用脂肪酶在 50°C 下对加工后的 GMC 进行水解 300 分钟，并在反应过程中评估脂肪酸浓度（FAC）。与未经处理的 GMC 相比，ST、HPH 和 HSD 的乳液失稳率低约 90%，ESI 高 10 倍，脂肪球尺寸小。预处理使水解速率提高了 2.4 倍，最终 FAC 提高了 8.7 倍。ST（4 分钟）、HPH（40MPa）和 HSD（5 分钟/25,000rpm）的效果最好，这与 GMC 结构的变化有关。结果表明，物理处理影响了基质结构，有利于酶的活性并加速了水解程度。因此，应用物理过程可以是增强 GMC 水解的一种有趣策略，旨在生产具有工业价值的化合物。
