Obtenção e avaliação de concentrados proteicos de corvina (Micropogonias furnieri) processados por extração química

Detalhes bibliográficos
Autor(a) principal: Fontana, Aline
Data de Publicação: 2009
Outros Autores: Centenaro, Graciela Salete, Palezi, Simone Canabarro, 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/1/1722
Resumo: The objective of this study was to obtain and evaluate physicochemical and functional properties of protein concentrates from Micropogonias furnieri produced by pH shifting process, using alkaline and acid solubilization followed by isoelectric precipitation of muscle proteins. The concentrates showed high protein content and the maxim solubility for the minced (96.5%), for the alkaline (97.5%) and acid (93.7%) extraction was obtained at pH 11.0. The water holding capacity of the alkaline concentrate resulted in a value same or superior to water holding capacity of the acid concentrate in all investigated values of pH. The oil holding capacity of alkaline and acid concentrates showed no significant difference between the studied processes.
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spelling Fontana, AlineCentenaro, Graciela SaletePalezi, Simone CanabarroHernandez, Carlos Prentice2012-01-07T23:49:22Z2012-01-07T23:49:22Z2009FONTANA, Aline et al. Obtenção e avaliação de concentrados proteicos de corvina (Micropogonias furnieri) processados por extração química. Química Nova, v. 32, n. 9, p. 2299-2303, 2009. Disponível em: <http://www.scielo.br/pdf/qn/v32n9/v32n9a11.pdf> Acesso em: 19 dez. 2011.0100-4042http://repositorio.furg.br/handle/1/1722The objective of this study was to obtain and evaluate physicochemical and functional properties of protein concentrates from Micropogonias furnieri produced by pH shifting process, using alkaline and acid solubilization followed by isoelectric precipitation of muscle proteins. The concentrates showed high protein content and the maxim solubility for the minced (96.5%), for the alkaline (97.5%) and acid (93.7%) extraction was obtained at pH 11.0. The water holding capacity of the alkaline concentrate resulted in a value same or superior to water holding capacity of the acid concentrate in all investigated values of pH. The oil holding capacity of alkaline and acid concentrates showed no significant difference between the studied processes.porFish protein concentratesFunctional propertiespH shifting processObtenção e avaliação de concentrados proteicos de corvina (Micropogonias furnieri) processados por extração químicaObtainment and evaluation of protein concentrates of whitemouth croaker (Micropogonias furnieri) processed by chemical extractioninfo: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:FURGORIGINALObtenção e avaliação de concentrados proteicos de corvina (Micropogonias furnieri) processados por extração química.pdfObtenção e avaliação de concentrados proteicos de corvina (Micropogonias furnieri) processados por extração química.pdfapplication/pdf180282https://repositorio.furg.br/bitstream/1/1722/1/Obten%c3%a7%c3%a3o%20e%20avalia%c3%a7%c3%a3o%20de%20concentrados%20proteicos%20de%20corvina%20%28Micropogonias%20furnieri%29%20processados%20por%20extra%c3%a7%c3%a3o%20qu%c3%admica.pdfe8b6eca8429f4712d68b25b2444a9817MD51open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-81724https://repositorio.furg.br/bitstream/1/1722/2/license.txt5b92b9704b4f13242d70e45ddef35a68MD52open access1/17222012-01-07 21:49:22.627open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2012-01-07T23:49:22Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false
dc.title.pt_BR.fl_str_mv Obtenção e avaliação de concentrados proteicos de corvina (Micropogonias furnieri) processados por extração química
dc.title.alternative.pt_BR.fl_str_mv Obtainment and evaluation of protein concentrates of whitemouth croaker (Micropogonias furnieri) processed by chemical extraction
title Obtenção e avaliação de concentrados proteicos de corvina (Micropogonias furnieri) processados por extração química
spellingShingle Obtenção e avaliação de concentrados proteicos de corvina (Micropogonias furnieri) processados por extração química
Fontana, Aline
Fish protein concentrates
Functional properties
pH shifting process
title_short Obtenção e avaliação de concentrados proteicos de corvina (Micropogonias furnieri) processados por extração química
title_full Obtenção e avaliação de concentrados proteicos de corvina (Micropogonias furnieri) processados por extração química
title_fullStr Obtenção e avaliação de concentrados proteicos de corvina (Micropogonias furnieri) processados por extração química
title_full_unstemmed Obtenção e avaliação de concentrados proteicos de corvina (Micropogonias furnieri) processados por extração química
title_sort Obtenção e avaliação de concentrados proteicos de corvina (Micropogonias furnieri) processados por extração química
author Fontana, Aline
author_facet Fontana, Aline
Centenaro, Graciela Salete
Palezi, Simone Canabarro
Hernandez, Carlos Prentice
author_role author
author2 Centenaro, Graciela Salete
Palezi, Simone Canabarro
Hernandez, Carlos Prentice
author2_role author
author
author
dc.contributor.author.fl_str_mv Fontana, Aline
Centenaro, Graciela Salete
Palezi, Simone Canabarro
Hernandez, Carlos Prentice
dc.subject.por.fl_str_mv Fish protein concentrates
Functional properties
pH shifting process
topic Fish protein concentrates
Functional properties
pH shifting process
description The objective of this study was to obtain and evaluate physicochemical and functional properties of protein concentrates from Micropogonias furnieri produced by pH shifting process, using alkaline and acid solubilization followed by isoelectric precipitation of muscle proteins. The concentrates showed high protein content and the maxim solubility for the minced (96.5%), for the alkaline (97.5%) and acid (93.7%) extraction was obtained at pH 11.0. The water holding capacity of the alkaline concentrate resulted in a value same or superior to water holding capacity of the acid concentrate in all investigated values of pH. The oil holding capacity of alkaline and acid concentrates showed no significant difference between the studied processes.
publishDate 2009
dc.date.issued.fl_str_mv 2009
dc.date.accessioned.fl_str_mv 2012-01-07T23:49:22Z
dc.date.available.fl_str_mv 2012-01-07T23:49:22Z
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 FONTANA, Aline et al. Obtenção e avaliação de concentrados proteicos de corvina (Micropogonias furnieri) processados por extração química. Química Nova, v. 32, n. 9, p. 2299-2303, 2009. Disponível em: <http://www.scielo.br/pdf/qn/v32n9/v32n9a11.pdf> Acesso em: 19 dez. 2011.
dc.identifier.uri.fl_str_mv http://repositorio.furg.br/handle/1/1722
dc.identifier.issn.none.fl_str_mv 0100-4042
identifier_str_mv FONTANA, Aline et al. Obtenção e avaliação de concentrados proteicos de corvina (Micropogonias furnieri) processados por extração química. Química Nova, v. 32, n. 9, p. 2299-2303, 2009. Disponível em: <http://www.scielo.br/pdf/qn/v32n9/v32n9a11.pdf> Acesso em: 19 dez. 2011.
0100-4042
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dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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dc.source.none.fl_str_mv reponame:Repositório Institucional da FURG (RI FURG)
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