Anais do Simpósio Latino Americano de Ciências de Alimentos
Anais do 14 SLACA - Simpósio Latino Americano de Ciência de Alimentos

Enzymatic hydrolysis is one of the main strategies applied to produce protein hydrolysates and goat milk caseins (GMC) stand out for their high technological and biological potential. However, enzymatic hydrolysis shows some challenges such as the high cost of enzymes and the low degree of hydrolysis (DH). Thus, new strategies have been adopted to improve enzymatic performance, such as ultrasound (US). Thus, the objective of this work was to evaluate the kinetic parameters of ultrasound assisted enzymatic hydrolysis of goat milk casein. Three commercial enzymes, Alcalase, Brauzyn and Flavorzyme were used to hydrolyze GMC. The hydrolysis was carried out under the optimum conditions of the enzymes (60°C, pH 6.8) in an ultrasonic bath (40 kHz, 23.8 W/L) for up to 300 min. As a control, enzymatic hydrolysis was performed in a thermostatic bath under the same conditions. DH was determined using pH-stat methodology. The data obtained were modeled to determine the hydrolysis rate (k) and the final DH (DHꝏ). The curves showed an excellent fit to the model (R2>0.97) and US assisted hydrolysis promoted an increase of up to 120% in the hydrolysis rate (p<0.05). These results are probably associated with the acceleration of mass transfer during the ultrasound assisted reaction, as well as the changes promoted by ultrasound in the enzyme and in the substrate that favored the hydrolysis kinetics. After 5 hours of GMC hydrolysis, it was found that US assisted hydrolysis increased the DH of all enzymes compared to the control (increase of 23% for Alcalase, 30% for Brauzyn and 48% for Flavorzyme). Therefore, ultrasound can be an interesting alternative to accelerate the degree of hydrolysis of goat milk casein, aiming at producing ingredients with higher yield and lower cost.