EQA - Artigos Publicados em Periódicos
URI permanente para esta coleçãohttps://rihomolog.furg.br/handle/1/1611
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7 resultados
Resultados da Pesquisa
- ItemHidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina(2009) Martins, Vilásia Guimarães; Costa, Jorge Alberto Vieira; Prentice-Hernández, CarlosThe fish proteins has the advantage of a high sensibility to the hydrolysis and also a balanced composition in aminoacids. The production of protein hydrolyzed from by-products of fish process industry has been receiving more attention on the last years. The aim of this work was to evaluate the production of protein hydrolyzed from Micropogonias furnieri through chemical and enzymatic methods, verifying some functional properties. The results showed that the production of the hydrolyzed improved some functional properties of the proteins found in the filet and in the waste, what is desirable for a subsequent application.
- ItemHidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina(2009) Martins, Vilásia Guimarães; Costa, Jorge Alberto Vieira; Prentice-Hernández, CarlosThe fish proteins has the advantage of a high sensibility to the hydrolysis and also a balanced composition in aminoacids. The production of protein hydrolyzed from by-products of fish process industry has been receiving more attention on the last years. The aim of this work was to evaluate the production of protein hydrolyzed from Micropogonias furnieri through chemical and enzymatic methods, verifying some functional properties. The results showed that the production of the hydrolyzed improved some functional properties of the proteins found in the filet and in the waste, what is desirable for a subsequent application.
- ItemChemical modification and structural analysis of protein isolates to produce hydrogel using whitemouth croaker (micropogonias furnieri) wastes(2011) Martins, Vilásia Guimarães; Costa, Jorge Alberto Vieira; Damodaran, Srinivasan; Prentice-Hernández, CarlosRecovery and alteration of fish protein from wastes and its use has been regarded as a promising alternative to develop useful products once polymer gels have a high capacity of water uptake. This study aims to produce hydrogel, a super absorbent biopolymer from modified fish protein, in order to evaluate the protein structure. In the modified proteins, analyses of the extent of modification of the lysine residues, electrophoresis, and electrometric titration were performed. In the hydrogels were realized assays of swelling water. The proteins with more modifications were shown as 63.5% and 75.9% of lysine residues, from fish protein isolate obtained with alkaline and acid solubilization, respectively. The modified protein in that same rate presented 332.0 and 311.4 carboxyl groups. Accordingly, the hydrogel produced from alkaline and acid isolates reached a maximum water uptake in 24 h of 79.42 and 103.25 gwater/gdry gel, respectively.
- ItemEvaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymes(2011) Santos, Sarita D’Avila dos; Martins, Vilásia Guimarães; Salas-Mellado, Myriam de las Mercedes; Prentice-Hernández, CarlosEnzymatic hydrolysis of proteins from low commercial value fish could be produced for uses like functional ingredients in a wide and always increasing zone of application in different food products. The objective of this work was to evaluate the functional properties and the amino acid profile of enzymatic hydrolysates from Bluewing searobin (Prionotus punctatus), using two microbial enzymes, Alcalase and Flavourzyme. The enzymatic hydrolysate obtained through the addition of the enzyme Alcalase reached the maximum solubility (42%) at pH 9, water holding capacity (WHC) of 2.4 gwater gprotein−1, 4.5 goil gprotein−1 of oil holding capacity (OHC) and an emulsifying activity index (EAI) of 54 m2 gsolids−1 at pH 3. On the other hand, the hydrolysate obtained from Flavourzyme attained 38% of solubility at pH 9, 3.7 gwater gprotein−1 and 5.5 goil gprotein−1 for the holding capacities, and an EAI of 71 m2 gsolids−1 at pH 11. The hydrolysate with Flavourzyme produced best results for WHC, OHC, and EAI because it had solubility lower than the hydrolysate of Alcalase. The hydrolysate produced by Alcalase had a higher amino acid content compared with Flavourzyme’s hydrolysate. However, both showed a good essential amino acid amounts. In general, these results indicate the potential utilization of the hydrolysate from Bluewing searobin in food formulations for the direct human consumption.
- ItemHidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri)(2009) Martins, Vilásia Guimarães; Costa, Jorge Alberto Vieira; Prentice-Hernández, CarlosThe fish proteins has the advantage of a high sensibility to the hydrolysis and also a balanced composition in aminoacids. The production of protein hydrolyzed from by-products of fish process industry has been receiving more attention on the last years. The aim of this work was to evaluate the production of protein hydrolyzed from Micropogonias furnieri through chemical and enzymatic methods, verifying some functional properties. The results showed that the production of the hydrolyzed improved some functional properties of the proteins found in the filet and in the waste, what is desirable for a subsequent application.
- ItemOtimização dos parâmetros de produção de hidrolisados protéicos enzimáticos utilizando pescado de baixo valor comercial(2009) Santos, Sarita D’Avila dos; Martins, Vilásia Guimarães; Salas-Mellado, Myriam de las Mercedes; Prentice-Hernández, CarlosThe enzymatic modification of proteins has been widely studied with the aim of add value to low commercial value fish. The objective of this work was to evaluate and optimize the parameters involved in the production process of an enzymatic protein hydrolyzed with high protein content. The results showed that for Alcalase the most significant parameters were temperature, pH and substrate concentration and for Flavourzyme were pH, substrate concentration and enzyme concentration. It was obtained for Alcalase a predictive model for the recovered nitrogen and for Flavourzyme a predictive model for the hydrolysis degree.
- ItemProtein and amino acid solubilization using bacillus cereus, bacillus velesensis, and chryseobacterium sp. from chemical extraction protein residue(2011) Martins, Vilásia Guimarães; Costa, Jorge Alberto Vieira; Silveira, Silvana Terra; Brandelli, Adriano; Prentice-Hernández, CarlosThe exploitation of natural resources and increased environmental pollution have stressed the need for more valued use of residues generated by the fish processing plants, and species with low commercial value. Protein hydrolysis processes—whether chemical or enzymatic—generate insoluble proteins from bones, scales, and skin, which are not recovered and are often used as animal feed or disposed off into the environment. As an alternative, insoluble proteins could be converted in useful biomass protein concentrates or amino acids, by using microbial proteases. This work examines the solubilization of insoluble proteins discarded in the process of pH change in fish residues from Whitemouth croaker (Micropogonias furnieri), through the use of bacterial proteases. Temperature and pH conditions in the fermentations were adjusted for each microorganism and time was set at 96 h. Two substrates (acid and alkaline), three microorganism strains, and the substrate concentration used were examined. Among the three strains, Bacillus velesensis reached the higher proteolytic activity (47.56 U mL−1), followed by Chryseobacterium sp. with 23.46 U mL−1. Bacillus cereus (3.13 U mL−1) showed low proteolytic activity. B. velesensis was the bacterium that presented better results with the analyzed substrates, achieving larger amount of soluble protein and free amino acids. The findings showed that these bacteria could be used to solubilize proteins from fish byproducts, which may be particularly useful to increase the yield of hydrolysis process or food formulations.