Evaluation of physicochemical and functional properties of protein recovered obtaining from whitemouth croaker (Micropogonias furnieri) byproducts
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da FURG (RI FURG) |
Texto Completo: | http://repositorio.furg.br/handle/1/4076 |
Resumo: | Proteins recovered were obtained from Whitemouth Croaker (Micropogonias furnieri) byproducts and their physico- chemical and functional properties were evaluated. The proximate composition, presented 8.64% ± 0.10% of moisture, 85.33% ± 0.12% of protein, 2.69% ± 0.09% of ashes and 2.16% ± 0.12% of lipids, in dry basis. The highest solubility was obtained in pH 11 (93.24%), the maximum water holding capacity was presented at pH 11 (25.71 mL H2O/gpro- tein), the oil holding capacity was 13.71 mL/gprotein and the digestibility in vitro was 91.32% ± 0.15%. The electro- phoretic profile was observed typical of the myofibrillar proteins, with the appearance of the heavy chain of myosin (220 kDa) and actin (50 kDa). The results show that the products of low commercial value of fish that are usually used for the production of animal feed or simply discarded,contributing to environmental pollution, may be used to produce products with a greater added value. |
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Ferreira, Fabiano de AndradeFreire, Bruno PereiraSouza, Juliana Tais Andreghetto deCortez-Vega, William RenzoHernandez, Carlos Prentice2013-10-21T15:41:40Z2013-10-21T15:41:40Z2013FERREIRA, Fabiano de Andrade et al. Evaluation of physicochemical and functional properties of protein recovered obtaining from whitemouth croaker (Micropogonias furnieri) byproducts. Food and Nutrition Sciences, v. 4, n. 5, p. 580-585, 2013. Disponível em: <http://www.scirp.org/journal/fns/.pdf>. Acesso em: 09 out. 2013.2157-944X2157-9458http://repositorio.furg.br/handle/1/407610.4236/fns.2013.45075Proteins recovered were obtained from Whitemouth Croaker (Micropogonias furnieri) byproducts and their physico- chemical and functional properties were evaluated. The proximate composition, presented 8.64% ± 0.10% of moisture, 85.33% ± 0.12% of protein, 2.69% ± 0.09% of ashes and 2.16% ± 0.12% of lipids, in dry basis. The highest solubility was obtained in pH 11 (93.24%), the maximum water holding capacity was presented at pH 11 (25.71 mL H2O/gpro- tein), the oil holding capacity was 13.71 mL/gprotein and the digestibility in vitro was 91.32% ± 0.15%. The electro- phoretic profile was observed typical of the myofibrillar proteins, with the appearance of the heavy chain of myosin (220 kDa) and actin (50 kDa). The results show that the products of low commercial value of fish that are usually used for the production of animal feed or simply discarded,contributing to environmental pollution, may be used to produce products with a greater added value.engWhitemouth croackerProteinByproductsPropertiesEvaluation of physicochemical and functional properties of protein recovered obtaining from whitemouth croaker (Micropogonias furnieri) byproductsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURGORIGINALEvaluation of Physicochemical and Functional Properties of Protein Recovered Obtaining from Whitemouth Croaker (Micropogonias furnieri) Byproducts.pdfEvaluation of Physicochemical and Functional Properties of Protein Recovered Obtaining from Whitemouth Croaker (Micropogonias furnieri) Byproducts.pdfapplication/pdf374729https://repositorio.furg.br/bitstream/1/4076/1/Evaluation%20of%20Physicochemical%20and%20Functional%20Properties%20of%20Protein%20Recovered%20Obtaining%20from%20Whitemouth%20Croaker%20%28Micropogonias%20furnieri%29%20Byproducts.pdf7ffa1ccdec60fdb0ddb668ad40da4f6aMD51open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.furg.br/bitstream/1/4076/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52open access1/40762014-09-23 15:24:12.02open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2014-09-23T18:24:12Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false |
dc.title.pt_BR.fl_str_mv |
Evaluation of physicochemical and functional properties of protein recovered obtaining from whitemouth croaker (Micropogonias furnieri) byproducts |
title |
Evaluation of physicochemical and functional properties of protein recovered obtaining from whitemouth croaker (Micropogonias furnieri) byproducts |
spellingShingle |
Evaluation of physicochemical and functional properties of protein recovered obtaining from whitemouth croaker (Micropogonias furnieri) byproducts Ferreira, Fabiano de Andrade Whitemouth croacker Protein Byproducts Properties |
title_short |
Evaluation of physicochemical and functional properties of protein recovered obtaining from whitemouth croaker (Micropogonias furnieri) byproducts |
title_full |
Evaluation of physicochemical and functional properties of protein recovered obtaining from whitemouth croaker (Micropogonias furnieri) byproducts |
title_fullStr |
Evaluation of physicochemical and functional properties of protein recovered obtaining from whitemouth croaker (Micropogonias furnieri) byproducts |
title_full_unstemmed |
Evaluation of physicochemical and functional properties of protein recovered obtaining from whitemouth croaker (Micropogonias furnieri) byproducts |
title_sort |
Evaluation of physicochemical and functional properties of protein recovered obtaining from whitemouth croaker (Micropogonias furnieri) byproducts |
author |
Ferreira, Fabiano de Andrade |
author_facet |
Ferreira, Fabiano de Andrade Freire, Bruno Pereira Souza, Juliana Tais Andreghetto de Cortez-Vega, William Renzo Hernandez, Carlos Prentice |
author_role |
author |
author2 |
Freire, Bruno Pereira Souza, Juliana Tais Andreghetto de Cortez-Vega, William Renzo Hernandez, Carlos Prentice |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Ferreira, Fabiano de Andrade Freire, Bruno Pereira Souza, Juliana Tais Andreghetto de Cortez-Vega, William Renzo Hernandez, Carlos Prentice |
dc.subject.por.fl_str_mv |
Whitemouth croacker Protein Byproducts Properties |
topic |
Whitemouth croacker Protein Byproducts Properties |
description |
Proteins recovered were obtained from Whitemouth Croaker (Micropogonias furnieri) byproducts and their physico- chemical and functional properties were evaluated. The proximate composition, presented 8.64% ± 0.10% of moisture, 85.33% ± 0.12% of protein, 2.69% ± 0.09% of ashes and 2.16% ± 0.12% of lipids, in dry basis. The highest solubility was obtained in pH 11 (93.24%), the maximum water holding capacity was presented at pH 11 (25.71 mL H2O/gpro- tein), the oil holding capacity was 13.71 mL/gprotein and the digestibility in vitro was 91.32% ± 0.15%. The electro- phoretic profile was observed typical of the myofibrillar proteins, with the appearance of the heavy chain of myosin (220 kDa) and actin (50 kDa). The results show that the products of low commercial value of fish that are usually used for the production of animal feed or simply discarded,contributing to environmental pollution, may be used to produce products with a greater added value. |
publishDate |
2013 |
dc.date.accessioned.fl_str_mv |
2013-10-21T15:41:40Z |
dc.date.available.fl_str_mv |
2013-10-21T15:41:40Z |
dc.date.issued.fl_str_mv |
2013 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
FERREIRA, Fabiano de Andrade et al. Evaluation of physicochemical and functional properties of protein recovered obtaining from whitemouth croaker (Micropogonias furnieri) byproducts. Food and Nutrition Sciences, v. 4, n. 5, p. 580-585, 2013. Disponível em: <http://www.scirp.org/journal/fns/.pdf>. Acesso em: 09 out. 2013. |
dc.identifier.uri.fl_str_mv |
http://repositorio.furg.br/handle/1/4076 |
dc.identifier.issn.none.fl_str_mv |
2157-944X 2157-9458 |
dc.identifier.doi.pt_BR.fl_str_mv |
10.4236/fns.2013.45075 |
identifier_str_mv |
FERREIRA, Fabiano de Andrade et al. Evaluation of physicochemical and functional properties of protein recovered obtaining from whitemouth croaker (Micropogonias furnieri) byproducts. Food and Nutrition Sciences, v. 4, n. 5, p. 580-585, 2013. Disponível em: <http://www.scirp.org/journal/fns/.pdf>. Acesso em: 09 out. 2013. 2157-944X 2157-9458 10.4236/fns.2013.45075 |
url |
http://repositorio.furg.br/handle/1/4076 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
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reponame:Repositório Institucional da FURG (RI FURG) instname:Universidade Federal do Rio Grande (FURG) instacron:FURG |
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Universidade Federal do Rio Grande (FURG) |
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FURG |
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FURG |
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Repositório Institucional da FURG (RI FURG) |
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Repositório Institucional da FURG (RI FURG) |
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