Emprego de metodologia enzimática na obtenção de extratos protéicos de farinha de trigo

• Autor(a) principal: Pirozi, Mônica Ribeiro
• Data de Publicação: 2009
• Outros Autores: Carreira, Raquel Linhares, Ramos, Camila Salles, Silva, Mauro Ramalho, Lopes Junior, Carlos de Oliveira, Silvestre, Marialice Pinto Coelho
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://dx.doi.org/10.1590/S0100-40422009000400017; http://www.locus.ufv.br/handle/123456789/25518
• topic: Cereal; Wheat flour; Protein extraction.

An enzymatic method was used for obtaining protein extracts from wheat flour using an alkaline protease. Some parameters were evaluated aiming the optimization of this method: temperature (40-50 ºC); time (2-5 h); physical treatment of the sample (no treatment, ultra-turrax/16,000 rpm/5 min and ultrasound/120 W/10 min); enzyme:substrate ratio (E:S) of 5:100 - 10:100 and concentration of wheat flour (1:3, 1:5 and 1:10 w/v). The results showed that the best condition for protein extraction was that using the sample concentration of 1:3 (w/v), ultra-turrax, E:S of 10:100, at 40 ºC, 2 h, having reached an extraction yield of 88.53%.