Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri)

Detalhes bibliográficos
Autor(a) principal: Martins, Vilásia Guimarães
Data de Publicação: 2009
Outros Autores: Costa, Jorge Alberto Vieira, Hernandez, Carlos Prentice
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da FURG (RI FURG)
Texto Completo: http://repositorio.furg.br/handle/1/1727
Resumo: The 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.
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spelling Martins, Vilásia GuimarãesCosta, Jorge Alberto VieiraHernandez, Carlos Prentice2012-01-07T23:53:45Z2012-01-07T23:53:45Z2009MARTINS, Vilásia Guimarães; COSTA, Jorge Alberto Vieira; HERNANDEZ, Carlos Prentice. Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri). Química Nova, v. 32, n. 1, p. 61-66, 2009. Disponível em: <http://www.scielo.br/pdf/qn/v32n1/v32n1a12.pdf> Acesso em: 19 dez. 2011.0100-4042http://repositorio.furg.br/handle/1/1727The 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.porFishProtein hydrolyzedFunctional propertiesHidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri)Fish protein hydrolyzed obtained by chemical and enzymatic processes from corvina (Micropogonias furnieri)info: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:FURGORIGINALHidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri).pdfHidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri).pdfapplication/pdf209795https://repositorio.furg.br/bitstream/1/1727/1/Hidrolisado%20prot%c3%a9ico%20de%20pescado%20obtido%20por%20vias%20qu%c3%admica%20e%20enzim%c3%a1tica%20a%20partir%20de%20corvina%20%28Micropogonias%20furnieri%29.pdf7717d4ccc77e49430107bf94b0633947MD51open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-81724https://repositorio.furg.br/bitstream/1/1727/2/license.txt5b92b9704b4f13242d70e45ddef35a68MD52open access1/17272012-01-07 21:53:45.684open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2012-01-07T23:53:45Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false
dc.title.pt_BR.fl_str_mv Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri)
dc.title.alternative.pt_BR.fl_str_mv Fish protein hydrolyzed obtained by chemical and enzymatic processes from corvina (Micropogonias furnieri)
title Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri)
spellingShingle Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri)
Martins, Vilásia Guimarães
Fish
Protein hydrolyzed
Functional properties
title_short Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri)
title_full Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri)
title_fullStr Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri)
title_full_unstemmed Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri)
title_sort Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri)
author Martins, Vilásia Guimarães
author_facet Martins, Vilásia Guimarães
Costa, Jorge Alberto Vieira
Hernandez, Carlos Prentice
author_role author
author2 Costa, Jorge Alberto Vieira
Hernandez, Carlos Prentice
author2_role author
author
dc.contributor.author.fl_str_mv Martins, Vilásia Guimarães
Costa, Jorge Alberto Vieira
Hernandez, Carlos Prentice
dc.subject.por.fl_str_mv Fish
Protein hydrolyzed
Functional properties
topic Fish
Protein hydrolyzed
Functional properties
description The 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.
publishDate 2009
dc.date.issued.fl_str_mv 2009
dc.date.accessioned.fl_str_mv 2012-01-07T23:53:45Z
dc.date.available.fl_str_mv 2012-01-07T23:53:45Z
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 MARTINS, Vilásia Guimarães; COSTA, Jorge Alberto Vieira; HERNANDEZ, Carlos Prentice. Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri). Química Nova, v. 32, n. 1, p. 61-66, 2009. Disponível em: <http://www.scielo.br/pdf/qn/v32n1/v32n1a12.pdf> Acesso em: 19 dez. 2011.
dc.identifier.uri.fl_str_mv http://repositorio.furg.br/handle/1/1727
dc.identifier.issn.none.fl_str_mv 0100-4042
identifier_str_mv MARTINS, Vilásia Guimarães; COSTA, Jorge Alberto Vieira; HERNANDEZ, Carlos Prentice. Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri). Química Nova, v. 32, n. 1, p. 61-66, 2009. Disponível em: <http://www.scielo.br/pdf/qn/v32n1/v32n1a12.pdf> Acesso em: 19 dez. 2011.
0100-4042
url http://repositorio.furg.br/handle/1/1727
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dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da FURG (RI FURG)
instname:Universidade Federal do Rio Grande (FURG)
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instname_str Universidade Federal do Rio Grande (FURG)
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collection Repositório Institucional da FURG (RI FURG)
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