High pressure processing impacts on the hydrolytic profile of milk coagulants

Abstract

Abstract The hydrolysis of casein (CN) fractions induced by milk-clotting enzymes processed using high pressure processing (HPP) at previously optimized conditions (recombinant chymosin (212 MPa/5\u202fmin/10\u202f°C), calf rennet (280 MPa/20\u202fmin/25\u202f°C), bovine rennet (222 MPa/5\u202fmin/23\u202f°C) and porcine pepsin (50 MPa/5\u202fmin/20\u202f°C)) were studied. These enzymes were added to κ-casein (κ-CN) or to casein solutions and the degree of hydrolysis up to 60\u202fmin\u202fat 35\u202f°C was evaluated using capillary electrophoresis. Compared to non-processed samples, the κ-CN (p