Utilisation Of Spirulinasp. And Chlorellapyrenoidosa Biomass For The Productionof Enzymatic Protein Hydrolysates
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da FURG (RI FURG) |
Texto Completo: | http://repositorio.furg.br/handle/1/4543 |
Resumo: | This aim of this study was to assess the hydrolysis reaction of the biomass of Chlorella pyrenoidosaandSpirulinasp. LEB 18,using commercial proteases that act in different pH ranges, to obtain protein hydrolysates with promising application in food or food supplement, improving functional and nutritional food properties. Threecentral composite study designs were carried out for each microalga (Chlorella and Spirulina). The 23 type central composite design was utilized with three replications at the central point, varying the enzyme concentration (5 to 10 U.mL-1), the concentrationof substrate (5 to 10 %) and reaction time (60 to 240 min), for a total of 11 experiments per planning. The highestdegrees of hydrolysis (52.9% and 55.31%) forSpirulinaand Chlorella,respectively, were obtained with 4 h of reaction. The results show that it is possible to obtain enzymatic protein hydrolysates with different DH from microalgae biomass. |
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Lisboa, Cristiane ReinaldoPereira, AlineFerreira, Shana PiresCosta, Jorge Alberto Vieira2014-08-28T18:22:40Z2014-08-28T18:22:40Z2014LISBOA, Cristiane Reinaldo. et al. Utilisation Of Spirulinasp. And Chlorellapyrenoidosa Biomass For The Productionof Enzymatic Protein Hydrolysates. International Journal of Engineering Research and Applications, v. 4, n. 5, p. 29-38, 2014. Disponível em: <http://www.ijera.com/papers/Vol4_issue5/Version%201/E45012938.pdf>. Acesso em: 21 jun. 2014.2248-9622http://repositorio.furg.br/handle/1/4543This aim of this study was to assess the hydrolysis reaction of the biomass of Chlorella pyrenoidosaandSpirulinasp. LEB 18,using commercial proteases that act in different pH ranges, to obtain protein hydrolysates with promising application in food or food supplement, improving functional and nutritional food properties. Threecentral composite study designs were carried out for each microalga (Chlorella and Spirulina). The 23 type central composite design was utilized with three replications at the central point, varying the enzyme concentration (5 to 10 U.mL-1), the concentrationof substrate (5 to 10 %) and reaction time (60 to 240 min), for a total of 11 experiments per planning. The highestdegrees of hydrolysis (52.9% and 55.31%) forSpirulinaand Chlorella,respectively, were obtained with 4 h of reaction. The results show that it is possible to obtain enzymatic protein hydrolysates with different DH from microalgae biomass.engexperimental designenzymatic hydrolysismicroalgaeproteasesUtilisation Of Spirulinasp. And Chlorellapyrenoidosa Biomass For The Productionof Enzymatic Protein Hydrolysatesinfo: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:FURGORIGINALUtilisation Of Spirulinasp. And Chlorellapyrenoidosa Biomass For The Productionof Enzymatic Protein Hydrolysates.pdfUtilisation Of Spirulinasp. And Chlorellapyrenoidosa Biomass For The Productionof Enzymatic Protein Hydrolysates.pdfapplication/pdf514523https://repositorio.furg.br/bitstream/1/4543/1/Utilisation%20Of%20Spirulinasp.%20And%20Chlorellapyrenoidosa%20Biomass%20For%20The%20Productionof%20Enzymatic%20Protein%20Hydrolysates.pdf78a6f6f6d40e16580c0c9fcb961de5e3MD51open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.furg.br/bitstream/1/4543/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52open access1/45432014-08-28 15:22:40.389open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2014-08-28T18:22:40Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false |
dc.title.pt_BR.fl_str_mv |
Utilisation Of Spirulinasp. And Chlorellapyrenoidosa Biomass For The Productionof Enzymatic Protein Hydrolysates |
title |
Utilisation Of Spirulinasp. And Chlorellapyrenoidosa Biomass For The Productionof Enzymatic Protein Hydrolysates |
spellingShingle |
Utilisation Of Spirulinasp. And Chlorellapyrenoidosa Biomass For The Productionof Enzymatic Protein Hydrolysates Lisboa, Cristiane Reinaldo experimental design enzymatic hydrolysis microalgae proteases |
title_short |
Utilisation Of Spirulinasp. And Chlorellapyrenoidosa Biomass For The Productionof Enzymatic Protein Hydrolysates |
title_full |
Utilisation Of Spirulinasp. And Chlorellapyrenoidosa Biomass For The Productionof Enzymatic Protein Hydrolysates |
title_fullStr |
Utilisation Of Spirulinasp. And Chlorellapyrenoidosa Biomass For The Productionof Enzymatic Protein Hydrolysates |
title_full_unstemmed |
Utilisation Of Spirulinasp. And Chlorellapyrenoidosa Biomass For The Productionof Enzymatic Protein Hydrolysates |
title_sort |
Utilisation Of Spirulinasp. And Chlorellapyrenoidosa Biomass For The Productionof Enzymatic Protein Hydrolysates |
author |
Lisboa, Cristiane Reinaldo |
author_facet |
Lisboa, Cristiane Reinaldo Pereira, Aline Ferreira, Shana Pires Costa, Jorge Alberto Vieira |
author_role |
author |
author2 |
Pereira, Aline Ferreira, Shana Pires Costa, Jorge Alberto Vieira |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Lisboa, Cristiane Reinaldo Pereira, Aline Ferreira, Shana Pires Costa, Jorge Alberto Vieira |
dc.subject.por.fl_str_mv |
experimental design enzymatic hydrolysis microalgae proteases |
topic |
experimental design enzymatic hydrolysis microalgae proteases |
description |
This aim of this study was to assess the hydrolysis reaction of the biomass of Chlorella pyrenoidosaandSpirulinasp. LEB 18,using commercial proteases that act in different pH ranges, to obtain protein hydrolysates with promising application in food or food supplement, improving functional and nutritional food properties. Threecentral composite study designs were carried out for each microalga (Chlorella and Spirulina). The 23 type central composite design was utilized with three replications at the central point, varying the enzyme concentration (5 to 10 U.mL-1), the concentrationof substrate (5 to 10 %) and reaction time (60 to 240 min), for a total of 11 experiments per planning. The highestdegrees of hydrolysis (52.9% and 55.31%) forSpirulinaand Chlorella,respectively, were obtained with 4 h of reaction. The results show that it is possible to obtain enzymatic protein hydrolysates with different DH from microalgae biomass. |
publishDate |
2014 |
dc.date.accessioned.fl_str_mv |
2014-08-28T18:22:40Z |
dc.date.available.fl_str_mv |
2014-08-28T18:22:40Z |
dc.date.issued.fl_str_mv |
2014 |
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 |
LISBOA, Cristiane Reinaldo. et al. Utilisation Of Spirulinasp. And Chlorellapyrenoidosa Biomass For The Productionof Enzymatic Protein Hydrolysates. International Journal of Engineering Research and Applications, v. 4, n. 5, p. 29-38, 2014. Disponível em: <http://www.ijera.com/papers/Vol4_issue5/Version%201/E45012938.pdf>. Acesso em: 21 jun. 2014. |
dc.identifier.uri.fl_str_mv |
http://repositorio.furg.br/handle/1/4543 |
dc.identifier.issn.none.fl_str_mv |
2248-9622 |
identifier_str_mv |
LISBOA, Cristiane Reinaldo. et al. Utilisation Of Spirulinasp. And Chlorellapyrenoidosa Biomass For The Productionof Enzymatic Protein Hydrolysates. International Journal of Engineering Research and Applications, v. 4, n. 5, p. 29-38, 2014. Disponível em: <http://www.ijera.com/papers/Vol4_issue5/Version%201/E45012938.pdf>. Acesso em: 21 jun. 2014. 2248-9622 |
url |
http://repositorio.furg.br/handle/1/4543 |
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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Repositório Institucional da FURG (RI FURG) |
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