EQA - Escola de Química e Alimentos
URI permanente desta comunidadehttps://rihomolog.furg.br/handle/1/1610
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13 resultados
Resultados da Pesquisa
- ItemFractionation of protein hydrolysates of fish and chicken using membrane ultrafiltration: investigation of antioxidant activity(Springer, 2014) Centenaro, Graciela Salete; Salas-Mellado, Myriam de las Mercedes; Pires, Carla; Batista, Irineu; Nunes, Maria; Prentice-Hernández, CarlosIn this work, chicken and fish peptides were obtained using the proteolytic enzymes α-Chymotrypsin and Flavourzyme. The muscle was hydrolyzed for 4 h, and the resulting peptides were evaluated. Hydrolysates were produced from Argentine croaker (Umbrina canosai) with a degree of hydrolysis (DH) of 25.9 and 27.6 % and from chicken (Gallus domesticus) with DH of 17.8 and 20.6 % for Flavourzyme and α-Chymotrypsin, respectively. Membrane ultrafiltration was used to separate fish and chicken hydrolysates from Flavourzyme and α-Chymotrypsin based on molecular weight cutoff of >1,000, <1,000 and >500, and <500 Da, to produce fractions (F1,000, F1,000–500, and F500) with antioxidant activity. Fish hydrolysates produced with Flavourzyme (FHF) and α-Chymotrypsin showed 60.8 and 50.9 % of peptides with a molecular weight of <3 kDa in its composition, respectively. To chicken hydrolysates produced with Flavourzyme and α-Chymotrypsin (CHC) was observed 83 and 92.4 % of peptides with a molecular weight of <3 kDa. The fraction that showed, in general, higher antioxidant potential was F1,000 from FHF. When added 40 mg/mL of FHF and CHC, 93 and 80 % of lipid oxidation in ground beef homogenates was inhibited, respectively. The composition of amino acids indicated higher amino acids hydrophobic content and amino acids containing sulfuric residues for FHF, which showed antioxidant potential.
- ItemComparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material(2012) Cortez-Vega, William Renzo; Fonseca, Gustavo Graciano; Prentice-Hernández, CarlosThe aim of this work was to evaluate and compare the color, texture and sensory characteristics of whitemouth croaker (Micropogonias furnieri) surimi and mechanically separated chicken meat (MDCM) surimi-like material (SLM). The whiteness of the MDCM-SLM was higher (P > 0.05) than that from the surimi. Higher breaking force (P < 0.05) and gel strength (P < 0.05) were also observed for the MDCM-SLM when compared to the surimi. The deformation did not vary significantly for these two products (P > 0.05). The MDCM-SLM was more accepted by the panelists (P < 0.05). The mean scores of overall desirability for MDCM-SLM was similar to that observed for walleye Pollack surimi that is the parameter of quality. The differences in the acceptability of poultry and fish food products are probably due to peo-ples’ eating habits.
- ItemAvaliação da qualidade tecnológica apresentada por tilápia do Nilo (Oreochromis niloticus) enlatada(2012) Pizato, Sandriane; Kraieski, Janete; Sarmento, Cleonice; Prentice-Hernández, CarlosO objetivo deste trabalho foi avaliar microbiologicamente, físico-quimicamente e sensorialmente uma conserva de tilápia enlatada em óleo vegetal comestível, aproveitando matéria-prima fora do padrão, a fim de oferecer um produto com alto valor agregado. As conservas de tilápia foram levadas a pré-cozimento em vapor fluente por aproximadamente 50 minutos, em seguida adicionado o óleo de cobertura, recravadas e submetidas a dois tratamentos térmicos respectivamente de 15 e 30 minutos em autoclave a 121°C. Após isso foram realizadas as análises microbiológicas, físico-químicas e sensoriais. A avaliação microbiológica mostrou que os produtos apresentavam qualidade satisfatória conforme a legislação. As conservas de tilápia apresentaram seguinte composição proximal: umidade 48,4%; cinzas 3,1%; proteína 12,2%; lipídios 32,7%; cloreto 0,8%. A análise sensorial mostrou que, não houve diferença significativa ao nível de 5% nos diferentes tratamentos. Foi realizado também o teste de esterilidade comercial, onde, os dois tratamentos térmicos foram adequados para manter a qualidade da conserva de tilápia enlatada. Concluiu-se que, as conservas de tilápia, apresentaram qualidade compatível com produtos similares, confirmando a viabilidade de produção deste produto.
- ItemInfluence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate(2013) Rocha, Meritaine da; Loiko, Márcia Regina; Gautério, Gabrielle Victoria; Tondo, Eduardo César; Prentice-Hernández, CarlosThis study was conducted to evaluate the influence of thermal treatment (74, 82, and 90 _C), glycerol (30%, 35%, and 40%, w/w) and protein concentrations (3.0%, 3.5%, and 4.0% w/w) of film-forming solution on the properties of Argentine anchovy (Engraulis anchoita) protein isolate (API) films produced by casting. The API presented 88.8% of proteins, 5.5% moisture, 1.3% lipids, 1.0% ash and 53.3% of polar amino acids. The DSC of protein isolate was observed at maximum temperature of 62.2 _C and DH 6.4 J/g. The thickness, water vapor permeability, color difference and opacity of the films were not affected by the experimental variables studied (p > 0.05). The lowest solubility, elongation, and highest tensile strength of the films occurred at low temperature, low protein and glycerol concentrations (p < 0.05). Micrographs obtained by scanning electron microscopy of the films showed homogeneous surfaces at low temperature.
- 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.