Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango

Detalhes bibliográficos
Autor(a) principal: Schmidt, Cristiano Gautério
Data de Publicação: 2009
Outros Autores: Salas-Mellado, Myriam de las Mercedes
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da FURG (RI FURG)
Texto Completo: http://repositorio.furg.br/handle/1/4573
Resumo: To study the action of Alcalase and Flavourzyme on the proteins of chicken meat, the influence of the substrate concentration [S], enzyme concentration [E] and hydrolysis time on the degree of hydrolysis (DH) of the proteins was evaluated. The highest DH for breast meat was obtained with a [S] of 3.3% (w/v), with a [E] of 6% (w/w) and reaction time of 90 min, for both enzymes. For thigh meat the conditions to get the highest DH were: [S] of 5% (w/v), [E] of 8% (w/w) and a reaction time of 120 min, for both enzymes.
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spelling Schmidt, Cristiano GautérioSalas-Mellado, Myriam de las Mercedes2014-09-17T01:43:06Z2014-09-17T01:43:06Z2009SCHMIDT, Cristiano Gautério; SALAS-MELLADO, Myriam. Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango. Quimica Nova, v. 32, n. 5, p. 1144-1150, 2009. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000500012&lng=pt&nrm=iso&tlng=PT>. Acesso em: 26 ago. 2014.1678-7064http://repositorio.furg.br/handle/1/4573To study the action of Alcalase and Flavourzyme on the proteins of chicken meat, the influence of the substrate concentration [S], enzyme concentration [E] and hydrolysis time on the degree of hydrolysis (DH) of the proteins was evaluated. The highest DH for breast meat was obtained with a [S] of 3.3% (w/v), with a [E] of 6% (w/w) and reaction time of 90 min, for both enzymes. For thigh meat the conditions to get the highest DH were: [S] of 5% (w/v), [E] of 8% (w/w) and a reaction time of 120 min, for both enzymes.porChickenHydrolysatesProteasesInfluência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frangoInfluence of alcalase and flavourzyme performance on the degree of hydrolysis of the proteins of chicken meatinfo: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:FURGORIGINAL14 - Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango.pdf14 - Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango.pdfapplication/pdf408085https://repositorio.furg.br/bitstream/1/4573/1/14%20-%20%20Influ%c3%aancia%20da%20a%c3%a7%c3%a3o%20das%20enzimas%20alcalase%20e%20flavourzyme%20no%20grau%20de%20hidr%c3%b3lise%20das%20prote%c3%adnas%20de%20carne%20de%20frango.pdf17e6cc4e570315f8fabe648d5182ac5fMD51open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.furg.br/bitstream/1/4573/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52open access1/45732019-12-03 22:06:36.851open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2019-12-04T01:06:36Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false
dc.title.pt_BR.fl_str_mv Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango
dc.title.alternative.pt_BR.fl_str_mv Influence of alcalase and flavourzyme performance on the degree of hydrolysis of the proteins of chicken meat
title Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango
spellingShingle Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango
Schmidt, Cristiano Gautério
Chicken
Hydrolysates
Proteases
title_short Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango
title_full Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango
title_fullStr Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango
title_full_unstemmed Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango
title_sort Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango
author Schmidt, Cristiano Gautério
author_facet Schmidt, Cristiano Gautério
Salas-Mellado, Myriam de las Mercedes
author_role author
author2 Salas-Mellado, Myriam de las Mercedes
author2_role author
dc.contributor.author.fl_str_mv Schmidt, Cristiano Gautério
Salas-Mellado, Myriam de las Mercedes
dc.subject.por.fl_str_mv Chicken
Hydrolysates
Proteases
topic Chicken
Hydrolysates
Proteases
description To study the action of Alcalase and Flavourzyme on the proteins of chicken meat, the influence of the substrate concentration [S], enzyme concentration [E] and hydrolysis time on the degree of hydrolysis (DH) of the proteins was evaluated. The highest DH for breast meat was obtained with a [S] of 3.3% (w/v), with a [E] of 6% (w/w) and reaction time of 90 min, for both enzymes. For thigh meat the conditions to get the highest DH were: [S] of 5% (w/v), [E] of 8% (w/w) and a reaction time of 120 min, for both enzymes.
publishDate 2009
dc.date.issued.fl_str_mv 2009
dc.date.accessioned.fl_str_mv 2014-09-17T01:43:06Z
dc.date.available.fl_str_mv 2014-09-17T01:43:06Z
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 SCHMIDT, Cristiano Gautério; SALAS-MELLADO, Myriam. Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango. Quimica Nova, v. 32, n. 5, p. 1144-1150, 2009. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000500012&lng=pt&nrm=iso&tlng=PT>. Acesso em: 26 ago. 2014.
dc.identifier.uri.fl_str_mv http://repositorio.furg.br/handle/1/4573
dc.identifier.issn.none.fl_str_mv 1678-7064
identifier_str_mv SCHMIDT, Cristiano Gautério; SALAS-MELLADO, Myriam. Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango. Quimica Nova, v. 32, n. 5, p. 1144-1150, 2009. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000500012&lng=pt&nrm=iso&tlng=PT>. Acesso em: 26 ago. 2014.
1678-7064
url http://repositorio.furg.br/handle/1/4573
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