EFFETTI DEI METODI DI ESSICCAZIONE E DELLA FORZA ACIDA SULLE PROPRIETÀ FISICO-CHIMICHE DEL CASEINATO DI POTASSIO
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Keywords
Abstract
Gli obiettivi di questo presente lavoro sono caratterizzare le caratteristiche fisico-chimiche, le strutture chimiche mediante FTIR, sciogliere il contenuto proteico, la microstruttura e il contenuto di umidità del caseinato di potassio preparato con metodi di essiccazione e forza acida. L'esperimento è stato organizzato secondo un disegno fattoriale randomizzato completo con triplicati, mentre i dati dell'analisi FTIR e della microstruttura sono stati presentati descrittivamente. I risultati hanno mostrato che gli acidi ei metodi di essiccazione per la preparazione del caseinato di potassio potrebbero aumentare l'attività antiossidante, punteggio a * (rossastro), punteggio b * (giallastro). In particolare, il metodo di liofilizzazione abbinato a trattamenti acidi ha rappresentato la riduzione del contenuto di umidità, ma ha consentito di migliorare la viscosità e le proprietà microstrutturali. In breve, potremmo sostenere che le tecniche di essiccazione e gli acidi hanno mostrato effetti evidenti sulla qualità del caseinato di potassio.
Riferimenti bibliografici
AOAC (Association of Official Analytical Chemists). 2019. Dairy Products. In: Robert L. Bradley, Jr. (Ed.), Official Methods of Analysis (21st Ed), AOAC international Suite 300 2275 research BLVD, Maryland, p.14.
Badem A. and Uçar G. 2017. Production of caseins and their usages. Int J Food Sci Nutr. 2(1): 4–9.
Broyard C. and Gaucheron F. 2015. Modifications of structures and functions of caseins: a scientific and technological challenge. Dairy Sci Technol. 95(6): 831–862. 10.1007/s13594-015-0220-y
Buckle K.A., Edwards R.A., Fleet G.H. and Wootton M. 1987. Food Science. UI Press, Jakarta, Indonesia.
Chairunnisa H. 1997. Isolasi dan Modifikasi Protein Susu Dalam Rangka Pemanfaatan Susu Sapi Substandard. PhD Dissertation, Bogor Agricultural University, Bogor, Java, Indonesia. Page 83–93. Available at: https://adoc.pub/pada-penelitian-ini-telah-diisolasi-protein-susu-dari-susu-s.html
Cheng N., Barbano D.M. and Drake M.A. 2019. Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity. J Dairy Sci. 102(3): 2022–2043. 10.3168/jds.2018-15739
Ciurzyńska A. and Lenart A. 2011. Freeze-drying-application in food processing and biotechnology–a review. Polish J Food Nutr Sci. 61(3): 165–171. 10.2478/v10222-011-0017-5
Codex Alimentarius. 2014. Standard for edible casein products: Codex STAN 290-1995. International Food Standards. Available at: http://www.fao.org/input/download/standards/185/CXS_290e.pdf.
De Souza P.M., Fernández A., López-Carballo G., Gavara R. and Hernández-Muñoz P. 2010. Modified sodium caseinate films as releasing carriers of lysozyme. Food Hydrocoll. 24(4): 300–306. 10.1016/j.foodhyd.2009.10.005
Deulgaonkar S.U., Ramteke L.P. and Thorat B.N. 2012. Filtration and drying characteristics of casein. Sep Purif Technol. 92: 50–56. 10.1016/j.seppur.2012.03.006
Djaeni M., Asiah N. and Sasongko S.B. 2015. Aplikasi Sistem Pengeringan Adsorpsi Untuk Bahan Pangan Dan Aditif. UNNESS Press, Semarang, Indonesia.
Felix da Silva D., Ahrné L., Ipsen R. and Hougaard A.B. 2018. Casein-based powders: characteristics and rehydration properties. Compr Rev Food Sci Food Saf. 17(1): 240–254. 10.1111/1541-4337.12319
Glab T.K. and Boratynski J. 2017. Potential of casein as a carrier for biologically active agents. Topics Curr. Chem. 375(71): 1–20. 10.1007/s41061-017-0158-z
Haque M.K. and Roos Y.H. 2006. Differences in the physical state and thermal behavior of spray-dried and freeze-dried lactose and lactose/protein mixtures. Innov Food Sci Emerg Technol (IFSET). 7(1–2): 62–73. 10.1016/j.ifset.2004.12.004
Jimenez X.T., Cuenca A.A., Jurado A.T., Corona A.A. and Urista C.R.M. 2012. Traditional method for whey protein isolation and concentration: effect on nutritional properties and biological activity. J Mex Chem Soc. 56(4): 369–377.
Konstance R.P. and Strange E.D. 1991. Solubility and viscous properties of casein and caseinates. J Food Sci. 56(2): 556–559. 10.1111/j.1365-2621.1991.tb05323.x
Kumaresan A., Selma C., Reshma N.V. and Jacinth N.A. 2017. Quantitative analysis of casein precipitation from the various milk samples. J Chem Pharm Res. 9(9): 113–115.
Kumesan E.C., Pandey E.V. and Lohoo H.J. 2017. Analisa total bakteri, kadar air dan pH pada rumput laut (Kappaphycus alvarezii) dengan dua metode pengeringan. Media Teknol Hasil Perikanan. 5(1): 30–35. 10.35800/mthp.5.1.2017.14911
Kusnandar F. 2011. Kimia Pangan: Komponen Makro. Dian Rakyat, Jakarta, Indonesia.
Kusumaningtyas E., Widiastuti R., Kusumaningrum H.D. and Suhartono M.T. 2015. Aktivitas antibakteri dan antioksidan hidrolisat hasil hidrolisis protein susu kambing dengan ekstrak kasar bromelin. J Teknol dan Indust Pangan. 26(2): 179–188. 10.6066/jtip.2015.26.2.179
Liu Y., Zhao Y. and Feng, X. 2008. Exergy analysis for a freeze-drying process. Appl Therm Eng. 28(7): 675–690. 10.1016/j.applthermaleng.2007.06.004
Malaka R. 2014. Teknologi Aplikatif Pengolahan Susu. Brilian Internasional, Jakarta, Indonesia.
Maruddin F., Ratmawati R., Fahrullah F. and Taufik M. 2018. Karakterisitik edible film berbahan whey dangke dengan penambahan karagenan. J. Veteriner. 19(2): 291–297. 10.19087/jveteriner.2018.19.2.291
Misawa N., Barbano D.M. and Drake M. 2016. Influence of casein as a percentage of true protein and protein level on color and texture of milks containing 1% and 2% fat. J Dairy Sci 99(7): 5284–5304. 10.3168/jds.2016-10846
Morales F.J. and Babbel M.B. 2002. Antiradical efficiency of Maillard reaction mixtures in a hydrophilic media. J Agric Food Chem. 50(10): 2788–2792. 10.1021/jf011449u
Muchtadi T.R. and Sugiyono. 2013. Prinsip Proses dan Teknologi Pangan. Alfabeta, Bandung, Indonesia.
Nahariah, Legowo A.M., Abustam E., Hintono A., Bintoro P. and Pramono Y.B. 2014. Endogeneous antioxidant activity in the egg whites of various types of local poultry eggs in South Sulawesi, Indonesia. Int J Poult Sci. 13(1): 21–25. 10.3923/ijps.2014.21.25
Pająk P., Socha R., Gałkowska D., Rożnowski J. and Fortuna T. 2014. Phenolic profile and antioxidant activity in selected seeds and sprouts. Food Chem. 143: 300–306. 10.1016/j.foodchem.2013.07.064
Pralea D., Dumitrascu L., Borda D. and Stanciuc N. 2011. Functional properties of sodium caseinate hydrolysates as affected by the extent of chy-motrypsinolysis. J Agroaliment Process Technol. 17(3): 308–314.
Rahayu P.P., Purwadi and Thohari I. 2013. Modifikasi Kasein Dengan CaCl2 dan pH Yang Berbeda Ditinjau Dari Kelarutan Protein, Kelarutan Kalsium, Bobot Molekul dan Mikrostruktur. Postgraduate Thesis, University of Brawijaya, Malang, Indonesia.
Raikos V. 2010. Effect of heat treatment on milk protein functionality at emulsion interfaces. A review. Food Hydrocoll. 24(4): 259–265. 10.1016/j.foodhyd.2009.10.014
Raikos V., Kapolos J., Farmakis L., Koliadima A. and Karaiskakis G. 2009. The use of sedimentation field-flow fractionation in the size characterization of bovine milk fat globules as affected by heat treatment. Food Res Int. 42(5–6): 659–665. 10.1016/j.foodres.2009.02.001
Sari M. 2011. Identifikasi Protein Menggunakan Fourier Transform Infrared (FTIR). Undergraduate Thesis, Univerisity of Indonesia, Depok, Indonesia.
Sarode A.R., Sawale P.D., Khedkar C.D., Kalyankar S.D. and Pawshe R.D. 2016. Casein and caseinate: methods of manufacture. In: Caballero B, Finglas P. and Toldrá F (eds.), The Encyclopedia of Food and Health. Academic Press, London, pp. 676–682. 10.1016/B978-0-12-384947-2.00122-7
Simanjuntak P., Parwati T., Lenny L.E., Tamat S.R. and Murwani, R. 2004. Isolasi dan identifikasi senyawa antioksidan dari ekstrak benalu teh (Scurrula oortiana (Korth) Danser). J Ilmu Kefarmasian Indonesia. 2(1): 19–24.
Ting K., Liu Y.F., Tian-Li G. and Lu-Hua Z. 2016. Relationships between viscosity and the contents of macromolecular substances from milk with different storage styles. Food Sci Technol. 4(4): 49–56. 10.13189/fst.2016.040401
Triyono A. 2010. Mempelajari pengaruh penambahan beberapa asam pada proses isolasi protein terhadap tepung protein isolat kacang hijau (Phaseolus radiatus L.). Paper presented at Chemical and Process Engineering Seminar,University of Diponegoro Semarang, Semarang, Java, Indonesia, August 4–5.
Umaroh A. 2018. Pengaruh penambahan susu skim dan madu terhadap sifat organoleptik yoghurt kacang merah. J Tata Boga 7(2): 1–9.
Vasbinder A.J., van de Velde F. and de Kruif C.G. 2004. Gelation of casein-whey protein mixtures. J Dairy Sci. 87(5): 1167–1176. 10.3168/jds.S0022-0302(04)73265-8
Wahyuni T. 2017. Pengaruh Konsentrasi Kasein dan Volume Larutan Edible Yang Berbeda Terhadap Karakteristik Edible Film. Undergraduate Thesis, University of Hasanuddin, Makasar, Indonesia.
Wikandari P.R., Suparmo S., Marsono Y. and Rahayu E.S. 2011. Potensi bekasam bandeng (Chanos chanos) sebagai sumber angiotensin I converting enzyme inhibitor. Biota J Ilmiah Ilmu-Ilmu Hayati. 16(1): 145–152. 10.24002/biota.v16i1.69
Winangsih, Prihastanti E. and Parman S. 2013. Pengaruh metode pengeringan terhadap kualitas simplisia lempuyang wangi (Zingiber aromaticum L.). Bull Anat dan Fisiologi. 21(1): 19–25.
Winarno F.G. 2008. Kimia Pangan dan Gizi. M. Brio Press, Bogor, Indonesia.
Winarsi H. 2007. Antioksidan Alami dan Radikal Bebas. Kanisius, Yogyakarta, Indonesia.
Witrowa-Rajchert D. and Lewicki P.P. 2006. Rehydration properties of dried plant tissues. Int J Food Sci Technol. 41(9): 1040–1046. 10.1111/j.1365-2621.2006.01164.x
Badem A. and Uçar G. 2017. Production of caseins and their usages. Int J Food Sci Nutr. 2(1): 4–9.
Broyard C. and Gaucheron F. 2015. Modifications of structures and functions of caseins: a scientific and technological challenge. Dairy Sci Technol. 95(6): 831–862. 10.1007/s13594-015-0220-y
Buckle K.A., Edwards R.A., Fleet G.H. and Wootton M. 1987. Food Science. UI Press, Jakarta, Indonesia.
Chairunnisa H. 1997. Isolasi dan Modifikasi Protein Susu Dalam Rangka Pemanfaatan Susu Sapi Substandard. PhD Dissertation, Bogor Agricultural University, Bogor, Java, Indonesia. Page 83–93. Available at: https://adoc.pub/pada-penelitian-ini-telah-diisolasi-protein-susu-dari-susu-s.html
Cheng N., Barbano D.M. and Drake M.A. 2019. Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity. J Dairy Sci. 102(3): 2022–2043. 10.3168/jds.2018-15739
Ciurzyńska A. and Lenart A. 2011. Freeze-drying-application in food processing and biotechnology–a review. Polish J Food Nutr Sci. 61(3): 165–171. 10.2478/v10222-011-0017-5
Codex Alimentarius. 2014. Standard for edible casein products: Codex STAN 290-1995. International Food Standards. Available at: http://www.fao.org/input/download/standards/185/CXS_290e.pdf.
De Souza P.M., Fernández A., López-Carballo G., Gavara R. and Hernández-Muñoz P. 2010. Modified sodium caseinate films as releasing carriers of lysozyme. Food Hydrocoll. 24(4): 300–306. 10.1016/j.foodhyd.2009.10.005
Deulgaonkar S.U., Ramteke L.P. and Thorat B.N. 2012. Filtration and drying characteristics of casein. Sep Purif Technol. 92: 50–56. 10.1016/j.seppur.2012.03.006
Djaeni M., Asiah N. and Sasongko S.B. 2015. Aplikasi Sistem Pengeringan Adsorpsi Untuk Bahan Pangan Dan Aditif. UNNESS Press, Semarang, Indonesia.
Felix da Silva D., Ahrné L., Ipsen R. and Hougaard A.B. 2018. Casein-based powders: characteristics and rehydration properties. Compr Rev Food Sci Food Saf. 17(1): 240–254. 10.1111/1541-4337.12319
Glab T.K. and Boratynski J. 2017. Potential of casein as a carrier for biologically active agents. Topics Curr. Chem. 375(71): 1–20. 10.1007/s41061-017-0158-z
Haque M.K. and Roos Y.H. 2006. Differences in the physical state and thermal behavior of spray-dried and freeze-dried lactose and lactose/protein mixtures. Innov Food Sci Emerg Technol (IFSET). 7(1–2): 62–73. 10.1016/j.ifset.2004.12.004
Jimenez X.T., Cuenca A.A., Jurado A.T., Corona A.A. and Urista C.R.M. 2012. Traditional method for whey protein isolation and concentration: effect on nutritional properties and biological activity. J Mex Chem Soc. 56(4): 369–377.
Konstance R.P. and Strange E.D. 1991. Solubility and viscous properties of casein and caseinates. J Food Sci. 56(2): 556–559. 10.1111/j.1365-2621.1991.tb05323.x
Kumaresan A., Selma C., Reshma N.V. and Jacinth N.A. 2017. Quantitative analysis of casein precipitation from the various milk samples. J Chem Pharm Res. 9(9): 113–115.
Kumesan E.C., Pandey E.V. and Lohoo H.J. 2017. Analisa total bakteri, kadar air dan pH pada rumput laut (Kappaphycus alvarezii) dengan dua metode pengeringan. Media Teknol Hasil Perikanan. 5(1): 30–35. 10.35800/mthp.5.1.2017.14911
Kusnandar F. 2011. Kimia Pangan: Komponen Makro. Dian Rakyat, Jakarta, Indonesia.
Kusumaningtyas E., Widiastuti R., Kusumaningrum H.D. and Suhartono M.T. 2015. Aktivitas antibakteri dan antioksidan hidrolisat hasil hidrolisis protein susu kambing dengan ekstrak kasar bromelin. J Teknol dan Indust Pangan. 26(2): 179–188. 10.6066/jtip.2015.26.2.179
Liu Y., Zhao Y. and Feng, X. 2008. Exergy analysis for a freeze-drying process. Appl Therm Eng. 28(7): 675–690. 10.1016/j.applthermaleng.2007.06.004
Malaka R. 2014. Teknologi Aplikatif Pengolahan Susu. Brilian Internasional, Jakarta, Indonesia.
Maruddin F., Ratmawati R., Fahrullah F. and Taufik M. 2018. Karakterisitik edible film berbahan whey dangke dengan penambahan karagenan. J. Veteriner. 19(2): 291–297. 10.19087/jveteriner.2018.19.2.291
Misawa N., Barbano D.M. and Drake M. 2016. Influence of casein as a percentage of true protein and protein level on color and texture of milks containing 1% and 2% fat. J Dairy Sci 99(7): 5284–5304. 10.3168/jds.2016-10846
Morales F.J. and Babbel M.B. 2002. Antiradical efficiency of Maillard reaction mixtures in a hydrophilic media. J Agric Food Chem. 50(10): 2788–2792. 10.1021/jf011449u
Muchtadi T.R. and Sugiyono. 2013. Prinsip Proses dan Teknologi Pangan. Alfabeta, Bandung, Indonesia.
Nahariah, Legowo A.M., Abustam E., Hintono A., Bintoro P. and Pramono Y.B. 2014. Endogeneous antioxidant activity in the egg whites of various types of local poultry eggs in South Sulawesi, Indonesia. Int J Poult Sci. 13(1): 21–25. 10.3923/ijps.2014.21.25
Pająk P., Socha R., Gałkowska D., Rożnowski J. and Fortuna T. 2014. Phenolic profile and antioxidant activity in selected seeds and sprouts. Food Chem. 143: 300–306. 10.1016/j.foodchem.2013.07.064
Pralea D., Dumitrascu L., Borda D. and Stanciuc N. 2011. Functional properties of sodium caseinate hydrolysates as affected by the extent of chy-motrypsinolysis. J Agroaliment Process Technol. 17(3): 308–314.
Rahayu P.P., Purwadi and Thohari I. 2013. Modifikasi Kasein Dengan CaCl2 dan pH Yang Berbeda Ditinjau Dari Kelarutan Protein, Kelarutan Kalsium, Bobot Molekul dan Mikrostruktur. Postgraduate Thesis, University of Brawijaya, Malang, Indonesia.
Raikos V. 2010. Effect of heat treatment on milk protein functionality at emulsion interfaces. A review. Food Hydrocoll. 24(4): 259–265. 10.1016/j.foodhyd.2009.10.014
Raikos V., Kapolos J., Farmakis L., Koliadima A. and Karaiskakis G. 2009. The use of sedimentation field-flow fractionation in the size characterization of bovine milk fat globules as affected by heat treatment. Food Res Int. 42(5–6): 659–665. 10.1016/j.foodres.2009.02.001
Sari M. 2011. Identifikasi Protein Menggunakan Fourier Transform Infrared (FTIR). Undergraduate Thesis, Univerisity of Indonesia, Depok, Indonesia.
Sarode A.R., Sawale P.D., Khedkar C.D., Kalyankar S.D. and Pawshe R.D. 2016. Casein and caseinate: methods of manufacture. In: Caballero B, Finglas P. and Toldrá F (eds.), The Encyclopedia of Food and Health. Academic Press, London, pp. 676–682. 10.1016/B978-0-12-384947-2.00122-7
Simanjuntak P., Parwati T., Lenny L.E., Tamat S.R. and Murwani, R. 2004. Isolasi dan identifikasi senyawa antioksidan dari ekstrak benalu teh (Scurrula oortiana (Korth) Danser). J Ilmu Kefarmasian Indonesia. 2(1): 19–24.
Ting K., Liu Y.F., Tian-Li G. and Lu-Hua Z. 2016. Relationships between viscosity and the contents of macromolecular substances from milk with different storage styles. Food Sci Technol. 4(4): 49–56. 10.13189/fst.2016.040401
Triyono A. 2010. Mempelajari pengaruh penambahan beberapa asam pada proses isolasi protein terhadap tepung protein isolat kacang hijau (Phaseolus radiatus L.). Paper presented at Chemical and Process Engineering Seminar,University of Diponegoro Semarang, Semarang, Java, Indonesia, August 4–5.
Umaroh A. 2018. Pengaruh penambahan susu skim dan madu terhadap sifat organoleptik yoghurt kacang merah. J Tata Boga 7(2): 1–9.
Vasbinder A.J., van de Velde F. and de Kruif C.G. 2004. Gelation of casein-whey protein mixtures. J Dairy Sci. 87(5): 1167–1176. 10.3168/jds.S0022-0302(04)73265-8
Wahyuni T. 2017. Pengaruh Konsentrasi Kasein dan Volume Larutan Edible Yang Berbeda Terhadap Karakteristik Edible Film. Undergraduate Thesis, University of Hasanuddin, Makasar, Indonesia.
Wikandari P.R., Suparmo S., Marsono Y. and Rahayu E.S. 2011. Potensi bekasam bandeng (Chanos chanos) sebagai sumber angiotensin I converting enzyme inhibitor. Biota J Ilmiah Ilmu-Ilmu Hayati. 16(1): 145–152. 10.24002/biota.v16i1.69
Winangsih, Prihastanti E. and Parman S. 2013. Pengaruh metode pengeringan terhadap kualitas simplisia lempuyang wangi (Zingiber aromaticum L.). Bull Anat dan Fisiologi. 21(1): 19–25.
Winarno F.G. 2008. Kimia Pangan dan Gizi. M. Brio Press, Bogor, Indonesia.
Winarsi H. 2007. Antioksidan Alami dan Radikal Bebas. Kanisius, Yogyakarta, Indonesia.
Witrowa-Rajchert D. and Lewicki P.P. 2006. Rehydration properties of dried plant tissues. Int J Food Sci Technol. 41(9): 1040–1046. 10.1111/j.1365-2621.2006.01164.x
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Maruddin, F., Hasim, W. T. ., Nursida, N., Malaka, R., Ali, H. M. ., Taufik, M., & Sabil, S. . (2022). EFFETTI DEI METODI DI ESSICCAZIONE E DELLA FORZA ACIDA SULLE PROPRIETÀ FISICO-CHIMICHE DEL CASEINATO DI POTASSIO. Italian Journal of Food Science, 34(1), 1-12. https://doi.org/10.15586/ijfs.v34i1.2010
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Maruddin, F., Hasim, W. T. ., Nursida, N., Malaka, R., Ali, H. M. ., Taufik, M., & Sabil, S. . (2022). EFFETTI DEI METODI DI ESSICCAZIONE E DELLA FORZA ACIDA SULLE PROPRIETÀ FISICO-CHIMICHE DEL CASEINATO DI POTASSIO. Italian Journal of Food Science, 34(1), 1-12. https://doi.org/10.15586/ijfs.v34i1.2010