EQA - Artigos Publicados em Periódicos
URI permanente para esta coleçãohttps://rihomolog.furg.br/handle/1/1611
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- ItemIsolado protéico de farinha de arroz: caracterização e propriedades funcionais(EDGRAF, 2014) Latorres, Juliana Machado; Paiva, Ana Raisa; Gonzales, Bruna Araújo; Salas-Mellado, Myriam de las MercedesO presente trabalho teve como objetivo isolar as proteínas da farinha de arroz pelo método enzimático, utilizando a enzima Termamyl®. Foram determinadas as propriedades funcionais de solubilidade, capacidade de retenção de água e óleo, capacidade emulsificante, propriedades espumantes e digestibilidade in vitro na farinha e no isolado protéico de arroz. O isolado protéico foi obtido após a reação com a enzima Termamyl® durante 90 min a 97°C e posterior separação das proteínas por filtração e secagem a 35°C por 24 h obtendo um teor de proteína de 91,2% em base seca, no isolado. Os valores das propriedades funcionais da farinha de arroz foram: solubilidade de 17,8% em pH 10 e 6,2% em pH 5; capacidade emulsificante de 1,13 mL de óleo/g de proteína, capacidade de absorção de água de 2,46 g/g de amostra, capacidade de retenção de óleo de 1,61 g/g amostra e digestibilidade in vitro da proteína de 57,6%. O isolado protéico apresentou solubilidade de 7,4% em pH 11 e 1,1% em pH 4,5; capacidade emulsificante de 3mL de óleo/g de proteína, capacidade de absorção de água de 5,4 g/g de amostra, capacidade de retenção de óleo de 6,3 g/g amostra e digestibilidade in vitro da proteína de 83,6%. Todas as propriedades funcionais, exceto a solubilidade, foram melhoradas no isolado, quando comparado com a matéria-prima.
- ItemProduct characteristics and quality of bovine blood-enriched dried vegetable paste(Wiley Online Library, 2014) Rocha, Silvia Faria da; Rodrigues, Marla; Monte, Micheli Legemann; Larrosa, Ana Paula Quites; Pinto, Luiz Antonio de AlmeidaBACKGROUND: The aim of this study was to evaluate a preparation of vegetable paste with bovine blood in order to maximize the protein content using linear programming, and to analyze the product characteristics and quality of bovine blood-enriched vegetable paste dried in a spouted bed. The drying experiments were performed by evaluating the effects of inlet air temperature, paste flow rate and paste solids concentration on the dried product characteristics and quality (functional and nutritional properties). RESULTS: The vegetable paste enriched with bovine blood was a good source of protein (∼0.20 g g−1, dry basis), and the linear programming was adequate to select the constituents (carrot, onion, potato, kale, tomato, soybean oil and bovine blood) and optimize their quantities. The drying conditions of bovine blood-enriched vegetable paste in the spouted bed that gave the best product characteristics were an air temperature of 110 ∘C and a paste flow rate of 600mL h−1 with 0.07 g g−1 solids concentration. CONCLUSION: The addition of bovine blood to vegetable paste by linear programming increased the protein content of the paste and improved its functional properties and digestibility. The powder obtained from the spouted bed drier showed suitable functional and nutritional properties and was also a good source of antioxidant compounds. © 2014 Society of Chemical Industry.
- ItemEnhancement of Functional Properties of Wami Tilapia (Oreochromis urolepis hornorum) Skin Gelatin at Different pH Values(2013) Alfaro, Alexandre da Trindade; Fonseca, Gustavo Graciano; Prentice-Hernández, CarlosThe effects of several agents in two different concentrations and pH values (5.0 and 8.0) on the functional properties of tilapia (Oreochromis urolepis hornorum) skin gelatin were evaluated and compared using a control tilapia skin gelatin and a commercial mammalian gelatin. The addition of the agents (sucrose 4 % and 8 % (w/v), glycerol 5 % and 10 % (v/v), NaCl 0.3 and 0.8 mol/L, MgCl2 0.3 and 0.8 mol/L,MgSO4 0.3 and 0.8 mol/L, KCl 0.3 and 0.8 mol/L, and transglutaminase 10 and 15 mg/mL) slightly increased the turbidity. There were different ratios of rheological properties depending on the agent, concentration, and pH. The addition of all agents increased the viscosity of the gelatin solution, mainly at pH 5.0. The addition of glycerol (10 % (v/v)) raised viscosity up to 7.45 cP. The setting time was prolonged by incorporating the agents. The gelatin samples with the addition of MgSO4 0.8 mol/L showed higher gel strength than the mammalian gelatin, exhibiting values of 298 and 295gf at pH 5.0 and 8.0, respectively.
- ItemUtilização de plasma bovino na formulação de pó para sorvete(2008) Lopes, Toni Jefferson; Canzi, Clóvis; Machado, Maria Inês Rodrigues; Faria, Gabriela Ubatuba de; Pinto, Luiz Antonio de Almeida; Furlong, Eliana BadialeO aproveitamento do sangue bovino e de suas frações é interessante pelas propriedades funcionais e nutricionais de suas proteínas e para diminuir a poluição ambiental. Sob o ponto de vista econômico, poderia ser interessante para a obtenção de insumos de maior valor agregado. Os resultados de trabalhos anteriores que utilizaram o processo de secagem de plasma bovino e sangue, adsorvidos em farelo de arroz, em leito de jorro, indicaram a possibilidade de aproveitar estes materiais como constituintes da formulação de produtos alimentícios. Este trabalho teve como objetivo aproveitar a fração plasma do sangue bovino, seca em leito de jorro, na formulação de sorvete. Os ensaios experimentais realizados permitiram definir uma formulação que apresentou 11,1% de proteína, 2,6% de umidade, 3,2% de cinzas e 1,1% de extrato etéreo, com boa estabilidade de emulsão, solubilidade e digestibilidade. Isto levou à conclusão de que o plasma de sangue bovino seco em leito de jorro se credencia tecnologicamente para ser utilizado na formulação de pó para sorvete.
- 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.
- 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.
- ItemFuncionalidade de hidrolisados proteicos de cabrinha (Prionotus punctatus) obtidos a partir de diferentes proteases microbianas(2009) Zavareze, Elessandra da Rosa; Silva, Carolina Moroni; Salas-Mellado, Myriam de las Mercedes; Prentice-Hernández, CarlosThe objective of this work was to study the influence of enzymes Alcalase, Flavourzyme and Novozym in the functional properties of hydrolysates of Bluewing searobin (Prionotus punctatus) minced. The hydrolysates of Bluewing searobin were evaluated for the chemical composition and the functional properties. The Novozym enzyme presented greater specific activity differing significantly from the enzymes Alcalase and Flavourzyme. The hydrolysates of Bluewing searobin presented protein content above of 87% and excellent solubility, capacity of water retention, capacity of oil retention and emulsifying capacity.
- ItemObtenção e avaliação de concentrados proteicos de corvina (Micropogonias furnieri) processados por extração química(2009) Fontana, Aline; Centenaro, Graciela Salete; Palezi, Simone Canabarro; Prentice-Hernández, CarlosThe objective of this study was to obtain and evaluate physicochemical and functional properties of protein concentrates from Micropogonias furnieri produced by pH shifting process, using alkaline and acid solubilization followed by isoelectric precipitation of muscle proteins. The concentrates showed high protein content and the maxim solubility for the minced (96.5%), for the alkaline (97.5%) and acid (93.7%) extraction was obtained at pH 11.0. The water holding capacity of the alkaline concentrate resulted in a value same or superior to water holding capacity of the acid concentrate in all investigated values of pH. The oil holding capacity of alkaline and acid concentrates showed no significant difference between the studied processes.