Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk

Detalhes bibliográficos
Autor(a) principal: ARAÚJO,Nkarthe Guerra
Data de Publicação: 2021
Outros Autores: SILVA,José Barros da, MOREIRA,Ricardo Targino, CARDARELLI,Haíssa Roberta
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200432
Resumo: Abstract This study evaluated the influence of temperature and β-galactosidase concentration on lactose hydrolysis and on the composition of pasteurized goat milk. Goat milk was pasteurized at 75 °C/15 s and cooled to 10 °C and 30 °C, received 0 (control); 0.04%; 0.07%; 0.20% (v/v) β-galactosidase and was incubated for 5 h, followed by enzymatic inactivation at 85 °C. The hydrolysis degree, pH and acidity were evaluated hourly. Physico-chemical parameters were determined after hydrolysis. The maximum hydrolysis degree (100%) has been reached in 4 h when using 0.07% and 0.20% lactase concentrations at 30 °C; however, the minimum hydrolysis percentage of 70% has been reached at 10 °C for all lactase concentrations tested since 1 h of incubation. The degree of hydrolysis and the total acidity of pasteurized goat milk increased with temperature. Low lactase concentrations resulted in an increase in protein levels, total casein, density, total and defatted dry extract. Therefore, combination of low lactase levels and hydrolysis at 10 °C promoted positive changes in lactose-free pasteurized goat milk. This study was the first reporting the changes resulting from enzymatic hydrolysis in the composition of pasteurized goat milk.
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spelling Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milkcryoscopic indexlactose intoleranceenzymatic hydrolysiscaprine milkAbstract This study evaluated the influence of temperature and β-galactosidase concentration on lactose hydrolysis and on the composition of pasteurized goat milk. Goat milk was pasteurized at 75 °C/15 s and cooled to 10 °C and 30 °C, received 0 (control); 0.04%; 0.07%; 0.20% (v/v) β-galactosidase and was incubated for 5 h, followed by enzymatic inactivation at 85 °C. The hydrolysis degree, pH and acidity were evaluated hourly. Physico-chemical parameters were determined after hydrolysis. The maximum hydrolysis degree (100%) has been reached in 4 h when using 0.07% and 0.20% lactase concentrations at 30 °C; however, the minimum hydrolysis percentage of 70% has been reached at 10 °C for all lactase concentrations tested since 1 h of incubation. The degree of hydrolysis and the total acidity of pasteurized goat milk increased with temperature. Low lactase concentrations resulted in an increase in protein levels, total casein, density, total and defatted dry extract. Therefore, combination of low lactase levels and hydrolysis at 10 °C promoted positive changes in lactose-free pasteurized goat milk. This study was the first reporting the changes resulting from enzymatic hydrolysis in the composition of pasteurized goat milk.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200432Food Science and Technology v.41 n.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.05220info:eu-repo/semantics/openAccessARAÚJO,Nkarthe GuerraSILVA,José Barros daMOREIRA,Ricardo TarginoCARDARELLI,Haíssa Robertaeng2021-04-05T00:00:00Zoai:scielo:S0101-20612021000200432Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-04-05T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk
title Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk
spellingShingle Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk
ARAÚJO,Nkarthe Guerra
cryoscopic index
lactose intolerance
enzymatic hydrolysis
caprine milk
title_short Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk
title_full Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk
title_fullStr Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk
title_full_unstemmed Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk
title_sort Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk
author ARAÚJO,Nkarthe Guerra
author_facet ARAÚJO,Nkarthe Guerra
SILVA,José Barros da
MOREIRA,Ricardo Targino
CARDARELLI,Haíssa Roberta
author_role author
author2 SILVA,José Barros da
MOREIRA,Ricardo Targino
CARDARELLI,Haíssa Roberta
author2_role author
author
author
dc.contributor.author.fl_str_mv ARAÚJO,Nkarthe Guerra
SILVA,José Barros da
MOREIRA,Ricardo Targino
CARDARELLI,Haíssa Roberta
dc.subject.por.fl_str_mv cryoscopic index
lactose intolerance
enzymatic hydrolysis
caprine milk
topic cryoscopic index
lactose intolerance
enzymatic hydrolysis
caprine milk
description Abstract This study evaluated the influence of temperature and β-galactosidase concentration on lactose hydrolysis and on the composition of pasteurized goat milk. Goat milk was pasteurized at 75 °C/15 s and cooled to 10 °C and 30 °C, received 0 (control); 0.04%; 0.07%; 0.20% (v/v) β-galactosidase and was incubated for 5 h, followed by enzymatic inactivation at 85 °C. The hydrolysis degree, pH and acidity were evaluated hourly. Physico-chemical parameters were determined after hydrolysis. The maximum hydrolysis degree (100%) has been reached in 4 h when using 0.07% and 0.20% lactase concentrations at 30 °C; however, the minimum hydrolysis percentage of 70% has been reached at 10 °C for all lactase concentrations tested since 1 h of incubation. The degree of hydrolysis and the total acidity of pasteurized goat milk increased with temperature. Low lactase concentrations resulted in an increase in protein levels, total casein, density, total and defatted dry extract. Therefore, combination of low lactase levels and hydrolysis at 10 °C promoted positive changes in lactose-free pasteurized goat milk. This study was the first reporting the changes resulting from enzymatic hydrolysis in the composition of pasteurized goat milk.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200432
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200432
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.05220
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 n.2 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
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reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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