Production of arapaima protein hydrolysate using Aspergillus flavo-furcatis protease and pancreatin

• Autor(a) principal: Paiva, Flávia de Carvalho
• Data de Publicação: 2015
• Outros Autores: Alecrim, Mircella Marialva, Teixeira, Maria Francisca Simas, Kirsch, Larissa de Souza, Jesus, Rogério Souza de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Pesquisa Agropecuária Tropical (Online)
• Texto Completo: https://revistas.ufg.br/pat/article/view/29838
• topic: Aspergillus sp.; residue utilization; fish by-products.; Aspergillus sp.; aproveitamento de resíduos; coprodutos de pescado.

The processing of arapaima (Arapaima gigas) generates a lot of residues that can be used for the development of new products of industrial interest. This study aimed at evaluating the production of protein hydrolysates from arapaima residues using Aspergillus flavo-furcatis protease and commercial pancreatin, as well as characterizing their nutritional and microbiological qualities. The raw material used was meat mechanically separated from arapaima carcasses (MMSA). Two products were developed: a protein hydrolysate of arapaima using a commercial enzyme (PHACE) and another one using microbial enzyme (PHAME). The MMSA and the hydrolysates were analyzed for chemical composition, microbiological quality, degree of hydrolysis, digestibility and amino acid profile. The results showed that the PHACE protein content was 73.47 %. This value was significantly higher, when compared to the PHAME (58.03 %). However, both products showed high digestibility values, absence of microbial contaminants and reduced lipid content. Among the enzymes used, pancreatin was the most efficient one in the preparation of the final product, which showed essential amino acids content higher than the requirements for human adults. The hydrolysate developed using A. flavo-furcatis enzymes presented essential amino acids score lower than 1.0, being tryptophan the most limiting one.