Effects of Ultrasound Treatment on the Properties of Chymosin

Kim, S. M.; Zayas, J.F.

doi:10.1111/j.1365-2621.1991.tb14607.x

Cited by 13 publications

(4 citation statements)

References 15 publications

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“…The first order inactivation kinetics of chymosin apparent from the results of this study agree with previous reports (Hyslop et al 1979 ;Kim & Zayas, 1991). However, Garnot & Molle (1987) suggested a biphasic mechanism for chymosin inactivation, contrary to the first order inactivation kinetics found in this study.…”

Section: Thermal Inactivation Kinetics Of Chymosin In Skim Milk Ultrasupporting

confidence: 84%

Thermal inactivation of chymosin during cheese manufacture

Hayes

Oliveira

McSweeney

et al. 2002

Journal of Dairy Research

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The aspartic proteinase, chymosin (EC 3.4.23.4) is the principal milk clotting enzyme used in cheese production and is one of the principal proteolytic agents involved in cheese ripening. Varietal differences in chymosin activity, due to factors such as cheese cooking temperature, fundamentally influence cheese characteristics. Furthermore, much chymosin is lost in whey, and further processing of this by-product may require efficient inactivation of this enzyme, with minimal effects on whey proteins. In the first part of this study, the thermal inactivation kinetics of Maxiren 15 (a recombinant chymosin preparation) were studied in skim milk ultrafiltration permeate, whole milk whey and skim milk whey. Inactivation of chymosin in these systems (at pH 6.64) followed first order kinetics with a D45.5 value of 100±21 min and a z-value of 5.9±0.3 °C. D-Values increased linearly with decreasing pH from 6.64 to 6.2, while z-values decreased as pH decreased from 6.64 to 6.4, but were similar at pH 6.4 and 6.2. Subsequent determination of chymosin activity during manufacture of Cheddar and Swiss-type cheese showed good correlations between predicted and experimental values for thermal inactivation of chymosin in whey. However, both types of cheese curd exhibited relatively constant residual chymosin activity throughout manufacture, despite the higher cooking temperature applied in the manufacture of Swiss cheese. Electrophoretic analysis of slurries made from Cheddar and Swiss cheese indicated decreased proteolysis due to chymosin activity during storage of the Swiss cheese slurry, but hydrolysis of sodium caseinate by coagulant extracted from both cheese types indicated similar levels of residual chymosin activity. This may suggest that some form of conformational change other than irreversible thermal denaturation of chymisin takes place in cheese curd during cooking, or that some other physico-chemical difference between Swiss and Cheddar cheese controls the activity of chymosin during ripening.

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Section: Thermal Inactivation Kinetics Of Chymosin In Skim Milk Ultrasupporting

confidence: 84%

Thermal inactivation of chymosin during cheese manufacture

Hayes

Oliveira

McSweeney

et al. 2002

Journal of Dairy Research

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“…In heat transfer processes, the high intensity ultrasound can improve the convective heat transfer coefficient (Sastry et al, 1989;Lima and Sastry, 1990;Ca´rcel et al, 2002a) and have been applied to accelerate freezing rates during immersion freezing of potatoes (Li and Sun, 2002). The use of high intensity ultrasound has been used to enhance mass transfer for different products and processes such as brining of meat (Sajas and Gorbatow, 1978;Ca´rcel et al, 1999) and cheese (Sa´nchez et al, 1999), drying of rice (Muralidhara et al, 1985), carrots (Gallego-Jua´rez et al, 1999) or onions (Da Mota and Palau, 1999), osmotic dehydration of apples (Liang, 1993;Simal et al, 1998) and several extraction processes (Panchev et al, 1988;Kim and Zayas, 1991;Vinatoru et al, 1997;Romdhane and Gourdon, 2002).…”

Section: Ultrasound In Mass Transportmentioning

confidence: 99%

New Food Drying Technologies - Use of Ultrasound

Mulet

Cárcel

Sanjuán

et al. 2003

Food sci. technol. int.

170

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Reducing water availability is one way to preserve food. Water in solid foods is transferred to a fluid, either gas or liquid; during this process both internal and external resistance affect water transfer from the food. As a consequence, any means to reduce those resistances constitute an improvement of the process, and ultrasound appears to be a way to reduce those resistances. Ultrasound are mechanical waves that produce different effects when travelling through a medium. Among others, those related to mass transfer include micro-stirring at the interface, the so called “sponge effect” and cavitations. Ultrasound has so far been applied to dehydration in solid-gas systems like onion drying. Nevertheless, the difficulties for the propagation in the air have led to the development of specially adapted transducers that have been applied in the drying of carrots. In solid-liquid systems, ultrasound has been used in the treatment of products immersed in hypertonic solutions, either in sugar solutions for fruits like apples or in salt brine in the case of cheese or meat. An increase in mass transfer is achieved if the threshold power value for the product is attained.

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“…In performing the extraction process, it is therefore desirable to minimize the amount of caffeine. Accordingly, the quality of the response given different values of the control factor level settings should be evaluated using the smaller-the-better S/N ratio given in equation (3). Table 4 shows the caffeine extraction results (P1 and P2) obtained in two repeated runs of each experiment in the OA.…”

Section: Optimal Extraction Process For Caffeinementioning

confidence: 99%

“…However, obtaining an ideal breaking effect using existing mechanical or chemical processes is extremely challenging. 2,3 By contrast, ultrasonic extraction techniques enhance the cell wall breakage effect and promote the uniform permeation of the solvent into the cells. 4 As a result, the extraction efficiency and extraction time are significantly better than those of traditional methods.…”

Section: Introductionmentioning

confidence: 99%

Optimization design and application of composite ultrasonic extraction method for effective constituents of green tea

Wang

Lee

2016

Advances in Mechanical Engineering

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A composite ultrasonic process is used to extract five constituent components of green tea, namely caffeine, catechin, epigallocatechin gallate, epicatechin, and chlorogenic acid. The optimal parameters of the extraction process are determined using the robust Taguchi design method. The extracted products are analyzed using gas chromatography and high-performance liquid chromatography. The experimental results confirm the effectiveness of the proposed ultrasonic technique in extracting the components of interest. Moreover, it is shown that the optimal extraction parameters depend on the particular component. In general, the present findings provide a useful reference for further research on the processing of green tea.

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Effects of Ultrasound Treatment on the Properties of Chymosin

Cited by 13 publications

References 15 publications

Thermal inactivation of chymosin during cheese manufacture

Thermal inactivation of chymosin during cheese manufacture

New Food Drying Technologies - Use of Ultrasound

Optimization design and application of composite ultrasonic extraction method for effective constituents of green tea

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