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dc.contributor.authorCanales, Manuel Mancillapt_BR
dc.contributor.authorCorrea, Ana Paula Folmerpt_BR
dc.contributor.authorRiquelme, Bibianapt_BR
dc.contributor.authorBrandelli, Adrianopt_BR
dc.contributor.authorRisso, Patricia Hildapt_BR
dc.date.accessioned2023-03-29T03:24:29Zpt_BR
dc.date.issued2022pt_BR
dc.identifier.issn2379-6367pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/256372pt_BR
dc.description.abstractA physical-mathematical model was used to evaluate the capability of an enzymatic pool of Bacillus sp. P7 (isolated from Piaractus mesopotamicus) to promote the bovine casein micelles coagulation. Experiments were designed to assess the effects of temperature, pH, and enzyme activity/mass of substrate ratio on the kinetic parameters of the coagulation process and the microstructure of the obtained clots. Descriptive and predictive equations indicate that the temperature and the pH modified these parameters significantly. In optimal conditions, the clot’s mean pore size was 3.6 times smaller using chymosin. On the other hand, rheological measurements evidence a moderate elasticity of clot, which indicates the usefulness of P7 protease preparation as a clotting agent in spreadable or soft cheese manufacture. Also, the hydrolysis products, which are in the whey after casein micelles coagulation, demonstrated antioxidant activities. Equations to model and predict the process kinetics were combined with rheological and microstructure analyses of the obtained clots, and whey bioactivities were evaluated. Nevertheless, the use of P7PP requires further investigation concerning the stability of the enzyme preparation during storage, its performance, and how these variables could be related to the proposed models.en
dc.format.mimetypeapplication/pdfpt_BR
dc.language.isoengpt_BR
dc.relation.ispartofPharmacy & Pharmacology International Journal. Budapest. Vol. 10, no. 4 (2022), p. 130‒137pt_BR
dc.rightsOpen Accessen
dc.subjectBacillus sp. P7en
dc.subjectAtividade antioxidantept_BR
dc.subjectCoagulação enzimáticapt_BR
dc.subjectBovine casein micelleen
dc.subjectEnzymatic coagulationen
dc.subjectExperimental designen
dc.subjectAntioxidant activityen
dc.titlePhysical-mathematical model to predict the kinetic coagulation process by clotting activity of bacterial endopeptidasespt_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb001152705pt_BR
dc.type.originEstrangeiropt_BR


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