Avaliação das variáveis que influenciam o grau de hidrólise enzimática da caseína do leite de cabra (Capra hircus Linnaeus,1758) Moxotó

Abstract

Goat’s milk is the product derived from the complete milking, uninterrupted, in conditions of hygiene, goat healthy, well fed and rested. Casein is the major protein component of milk, constituting about 80% of the total fraction of milk proteins. The control of hydrolytic parameters of milk casein is an important step for obtaining products with high nutritional quality, desirable functional properties, organoleptic characteristics appropriate to the consumer. Casein is the first choice as a protein source in the preparation of protein hydrolysates, was obtained by isoelectric precipitation and enzymatic hydrolysis was performed using trypsin, pepsin and papain. The effect of pH, temperature, time and enzyme:substrate ratio on the hydrolysis degree was evaluated according to the results obtained in the factorial statistical design (24). Electrophoresis in SDS-PAGE was performed to monitor the hydrolysis products. The best values of degree hydrolysis obtained for the enzymes papain, trypsin and pepsin were 28,17%, 29,55% and 38,27%, respectively . It was possible to establish the conditions for hydrolysis of goat’s milk Moxotó casein using proteolytic enzymes, but the pepsin, showed the best hydrolysis degree and was detected by SDS-PAGE peptides just molecular weight below 14,4kDa.