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

Goat milk fat shows high potential for the generation of aromatic compounds. Enzyme-catalyzed hydrolysis is effective to produce these compounds, however the substrate structure can limit the reaction. Physical processes can be applied to overcome these limitations. Thus, this study evaluated the enzymatic hydrolysis of goat milk cream (GMC) pre-processed by ultrasound (US), high-shear dispersing (HSD), stirring (ST), low- or high-pressure homogenization (LPH or HPH), as well as the effect on GMC structure after physical processes. GMC (20% fat) was processed at 50°C by US (15 and 30 min, 20 kHz and 38.4W/L), HSD (5 and 10 min, 12,500 and 25,000rpm), ST (4 and 8 min, 1200W) and low (15MPa) and high (40MPa) pressure homogenization. After the processes, the GMC structure was evaluated by creaming process in a spectrophotometer, emulsion stability index (ESI) and microstructure using an optical microscope. To evaluate the hydrolysis of pre-processed GMC, lipase was added, and the reactions were carried out in a thermostatic bath at 50°C for 300 min. During hydrolysis, the fatty acids concentration (FAC) was determined and the data were modeled to obtain the hydrolysis rate and the final FAC. The pre-treatments promoted an increase in the hydrolysis rate (up to ~2.5 times) and in the final FAC (increase of up to 872%). In ascending order, US< LPH< HSD (5 min/25,000rpm) < HPH< ST (4 min) showed the best results. In addition, these treatments also promoted the greatest changes in the GMC structure. ST, HPH and HSD in optimized conditions showed a lower emulsion destabilization, higher ESI and smaller fat globule size. Thus, the effects on structure favored the enzyme action and accelerated the hydrolysis degree. Therefore, the application of physical methods can be an interesting strategy to enhance the hydrolysis of GMC to generate compounds of industrial interest.