Lactose-free Dulce de leche: compositional characterization, browning and texture profile

2021 ◽  
pp. 1-5
Author(s):  
Caroline Barroso dos Anjos Pinto ◽  
Isis Rodrigues Toledo Renhe ◽  
Carolina Carvalho Ramos Viana ◽  
Ítalo Tuler Perrone ◽  
Luiz Fernando Cappa de Oliveira ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Chemical Characteristics ◽  
High Demand ◽  
Free Products ◽  
Texture Profile ◽  
Physico Chemical ◽  
Texture Parameters ◽  
Reaction Texture ◽  
Hydrolysis Of ◽  
Compositional Characterization

Abstract Our objective was to elaborate lactose-free Dulce de leche (DL) and evaluate the influence of the hydrolysis of this sugar on the attributes of the products. Fluid milk used was divided into two portions and, in one of them, enzymatic hydrolysis of lactose was carried through. Next, the homogenization of milk was performed at 20 MPa. Four different treatments were studied. The final products were evaluated in relation to their composition and physico-chemical characteristics. The main results show that the homogenized lactose-free DL obtained a higher concentration of free 5-Hydroxymethylfurfural (HMF) (133.77 ± 3.42 μmol l−1). Consequently, browning was more intense due to Maillard Reaction. Texture parameters were higher (1611.00 ± 598.78 g hardness and 19.52 ± 2.46 g gumminess) when compared to the homogenized traditional product (28.45 ± 1.16 μmol l−1 free HMF, 437.17 ± 279.3 g hardness, and 406.20 ± 311.69 g gumminess). Lactose-free products are in high demand by consumers; however, the results of this work highlight the challenges to properly control the browning and the texture parameters of DL.

scholarly journals Organosolv lignin properties and their effects on enzymatic hydrolysis

BioResources ◽  
2020 ◽  
Vol 15 (4) ◽  
pp. 8909-8924
Author(s):  
Yang Huang ◽  
Chenhuan Lai ◽  
Shaolong Sun ◽  
Qiang Yong ◽  
Brian K. Via ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Distribution Coefficient ◽  
Chemical Properties ◽  
Structural Features ◽  
Hydrolysis Yield ◽  
Pure Cellulose ◽  
Organosolv Lignin ◽  
Physico Chemical ◽  
Enzyme Distribution ◽  
Hydrolysis Of

Lignin plays a crucial role in enzymatic hydrolysis of lignocellulosic biomass. To evaluate the correlation between lignin properties and its effects on enzymatic hydrolysis, five organosolv lignins (OLs) were isolated from woody biomass, and their physico-chemical properties and structural features were characterized. The effects of OL addition on enzymatic hydrolysis of microcrystalline cellulose (pure cellulose) were assessed first, which showed their disparate effects. The addition of three OLs increased the 72 h hydrolysis yield by 7.4% to 10.1%, while the addition of other two OLs reduced the 72 h hydrolysis yield by 3.2% to 20.4%. A strong correlation between the enzyme distribution coefficient on lignins and the 72 h hydrolysis yields indicated that the enzyme-lignin interaction played a significant role in determining the lignin effects. More importantly, a correlation between lignin properties (hydrophobicity, zeta potential, and particle size) and the enzyme distribution coefficient was established. Identifying the key lignin properties will give insights to reduce the lignin inhibition by altering the lignin properties, thereby promoting enzymatic hydrolysis of lignocellulose.

Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

Meat Science ◽  
2008 ◽  
Vol 80 (3) ◽  
pp. 690-696 ◽  
Author(s):  
A.M. Herrero ◽  
L. de la Hoz ◽  
J.A. Ordóñez ◽  
B. Herranz ◽  
M.D. Romero de Ávila ◽  
...  
Keyword(s):  
Tensile Properties ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Chemical Characteristics ◽  
Texture Profile ◽  
Physico Chemical ◽  
Cooked Meat

scholarly journals Wool Keratin Hydrolysates for Bioactive Additives Preparation

Materials ◽  
2021 ◽  
Vol 14 (16) ◽  
pp. 4696
Author(s):  
Carmen Gaidau ◽  
Maria Stanca ◽  
Mihaela-Doina Niculescu ◽  
Cosmin-Andrei Alexe ◽  
Marius Becheritu ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Proteolytic Enzymes ◽  
Pathogenic Fungus ◽  
Gel Permeation Chromatography ◽  
Growth Stimulation ◽  
Gas Chromatography Mass Spectrometry ◽  
Physico Chemical ◽  
The Difference ◽  
Hydrolysis Of

The aim of this paper was to select keratin hydrolysate with bioactive properties by using the enzymatic hydrolysis of wool. Different proteolytic enzymes such as Protamex, Esperase, and Valkerase were used to break keratin molecules in light of bioactive additive preparation. The enzymatic keratin hydrolysates were assessed in terms of the physico-chemical characteristics related to the content of dry substance, total nitrogen, keratin, ash, cysteic sulphur, and cysteine. The influence of enzymatic hydrolysis on molecular weight and amino acid composition was determined by gel permeation chromatography (GPC) and gas chromatography-mass spectrometry (GC-MS) analyses. Antimicrobial activity of keratin hydrolysates was analysed against Fusarium spp., a pathogenic fungus that can decrease the quality of plants. The bioactivity of enzymatic hydrolysates was tested on maize plants and allowed us to select the keratin hydrolysates processed with the Esperase and Valkerase enzymes. The ratio of organised structures of hydrolysate peptides was analysed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) deconvolution of the amide I band and may explain the difference in their bioactive behaviour. The most important modifications in the ATR spectra of maize leaves in correlation with the experimentally proven performance on maize development by plant length and chlorophyll index quantification were detailed. The potential of enzymatic hydrolysis to design additives with different bioactivity was shown in the case of plant growth stimulation.

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