EQA - Escola de Química e Alimentos
URI permanente desta comunidadehttps://rihomolog.furg.br/handle/1/1610
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5 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.
- 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.
- 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.
- 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.
- ItemProdução de hidrolisado de cabrinha (Prionotus punctatus) e o efeito na composição química e características tecnológicas de pão(2007) Salas-Mellado, Myriam de las Mercedes; Prentice-Hernández, Carlos; Moraes, Kessiane Silva de; Zavareze, Elessandra da RosaCom a finalidade de aumentar o conteúdo de proteínas para melhorar a qualidade protéica de produtos de panificação, foram elaborados pães com adição de hidrolisado enzimático de cabrinha(Prionotus punctatus) com e sem condimentos. O hidrolisado de pescado foi obtido nas seguintes condições de reação: substrato polpa de cabrinha, enzima Novozym 1% (p/p), pH 8 e temperatura de 50ºC. Após 50 min de reação a enzima foi inativada por aquecimento do hidrolisado a 95ºC por 15 min. O hidrolisado foi seco, triturado, peneirado e acondicionado em recipiente hermético, sendo adicionado a uma formulação de pão em nível de 5% (base farinha). Os pães foram avaliados pelo conteúdo de proteínas, características tecnológicas, volume específico e análise sensorial mediante escala hedônica de 9 pontos. O pão enriquecido com hidrolisado mostrou um aumento de 5,3% no conteúdo protéico (b.s), quando comparado com o pão padrão. As características internas do pão enriquecido foram afetadas e as características externas apresentaram melhoria quando comparado ao pão padrão. O pão com hidrolisado de pescado apresentou maior volume específico que o pão padrão. A aceitação por parte dos julgadores foi de 72% para o pão com hidrolisado e de 76% para o pão com hidrolisado condimentado.