Hidrólise enzimática de fígado suíno e caracterização de potenciais bioatividades formadas
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UNIOESTE |
Texto Completo: | http://tede.unioeste.br/handle/tede/4881 |
Resumo: | The high volume of industrial waste generated by the meat products industry has driven a new market niche, that of protein hydrolysates. Since these co-products are an opportunity to explore raw materials of low commercial value, however, rich in proteins of high biological value, vitamins and minerals. In this context, the present work aimed, through enzymatic hydrolysis of swine liver, from slaughter, to obtain protein hydrolyzate, which can form bioactive compounds with nutritional and functional properties to be incorporated into human and animal feed, adding value to animals. by-products of pig slaughter, and still collaborating for a clean and sustainable technology. In order to establish the functional properties and composition of the raw material, pig liver, it was determined the chemical composition, vitamins, minerals and amino acid profile, in order to verify its application potential. After this stage, enzymatic hydrolysis tests were carried out using two enzymes, Alcalase 2.4 L® and NovoPro-D®, following the experimental design of the DCCR type with 4 axial points. At the end, tests were carried out to make the process feasible. Therefore, for the best test, hydrolysis kinetics were performed. In all plans, the independent variables evaluated were: enzyme: substrate ratio and protein: water ratio, the dependent variable was the degree of hydrolysis (GH) of the proteins. The results revealed that the pig liver has excellent nutritional quality, with high protein content (19.73%) and low fat (2.4%), moisture (74.3%) and ash (1.4%) , balanced presence of all essential amino acids (50.05% EAA), vitamins A, B complex and minerals, all detected in sufficient quantities to supply the body's daily needs. After analyzing the conditions that presented the best results, in terms of hydrolysis, considering the restrictions to be applied on a large scale, for the enzymes Alcalase 2.4 L® and NovoPro-D® it was established as temperature (64 ° C), enzyme ratio: substrate (1.5% and 3.0%) and protein: water with (20% and 22%), respectively, for a period of 1 hour with a pH around (6.0-6.5), for each enzyme. The hydrolysates from the Alcalase 2.4 L® and NovoPro-D® reactions resulted in hydrolysis degree values of 27.86% and 27.30% respectively. Studies have shown that hydrolysates are rich sources of necessary nutrients such as proteins, essential amino acids, minerals and vitamins. Electrophoresis confirmed that there was hydrolysis in all samples, with the formation of peptides with low molecular mass, with bands below (14kDa), in addition, it was detected that the protein hydrolyzate has functional properties, increasing the application possibilities, the functionalities being water and oil absorption capacity, emulsifying capacity and stability, and foaming capacity and stability. In view of these results, it was possible to show that the pig liver is an excellent raw material, rich in proteins of high biological value with potential that can be transformed into protein hydrolyzate through an enzymatic process. Enzymatic hydrolysis, under the conditions of the study evaluated, showed antioxidant, anti-diabetic and anti-hypertensive capacity, increasing with the hydrolysis time. Due to the formation of these bioactive molecules this new product is able to improve the nutritional and biological properties, in order to be incorporated into human and animal food. |
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Borba, Carlos Eduardohttp://lattes.cnpq.br/0750048720229101Fiorese, Mônica Ladyhttp://lattes.cnpq.br/5160443525915040Borba, Carlos Eduardohttp://lattes.cnpq.br/0750048720229101Silva, Edson Antônio dahttp://lattes.cnpq.br/93044938757000Boscolo, Wilson Rogériohttp://lattes.cnpq.br/9114997732418904Scheufele, Fabiano Bisinellahttp://lattes.cnpq.br/4578180806056815Veit, Juliana Cristinahttp://lattes.cnpq.br/1894573792478404http://lattes.cnpq.br/4103851795494529Maluf, José Uebi2020-08-24T19:14:36Z2020-03-26MALUF, José Uebi. Hidrólise enzimática de fígado suíno e caracterização de potenciais bioatividades formadas. 2020. 170 f. Tese (Doutorado em Engenharia Química) - Universidade Estadual do Oeste do Paraná, Toledo, 2020.http://tede.unioeste.br/handle/tede/4881The high volume of industrial waste generated by the meat products industry has driven a new market niche, that of protein hydrolysates. Since these co-products are an opportunity to explore raw materials of low commercial value, however, rich in proteins of high biological value, vitamins and minerals. In this context, the present work aimed, through enzymatic hydrolysis of swine liver, from slaughter, to obtain protein hydrolyzate, which can form bioactive compounds with nutritional and functional properties to be incorporated into human and animal feed, adding value to animals. by-products of pig slaughter, and still collaborating for a clean and sustainable technology. In order to establish the functional properties and composition of the raw material, pig liver, it was determined the chemical composition, vitamins, minerals and amino acid profile, in order to verify its application potential. After this stage, enzymatic hydrolysis tests were carried out using two enzymes, Alcalase 2.4 L® and NovoPro-D®, following the experimental design of the DCCR type with 4 axial points. At the end, tests were carried out to make the process feasible. Therefore, for the best test, hydrolysis kinetics were performed. In all plans, the independent variables evaluated were: enzyme: substrate ratio and protein: water ratio, the dependent variable was the degree of hydrolysis (GH) of the proteins. The results revealed that the pig liver has excellent nutritional quality, with high protein content (19.73%) and low fat (2.4%), moisture (74.3%) and ash (1.4%) , balanced presence of all essential amino acids (50.05% EAA), vitamins A, B complex and minerals, all detected in sufficient quantities to supply the body's daily needs. After analyzing the conditions that presented the best results, in terms of hydrolysis, considering the restrictions to be applied on a large scale, for the enzymes Alcalase 2.4 L® and NovoPro-D® it was established as temperature (64 ° C), enzyme ratio: substrate (1.5% and 3.0%) and protein: water with (20% and 22%), respectively, for a period of 1 hour with a pH around (6.0-6.5), for each enzyme. The hydrolysates from the Alcalase 2.4 L® and NovoPro-D® reactions resulted in hydrolysis degree values of 27.86% and 27.30% respectively. Studies have shown that hydrolysates are rich sources of necessary nutrients such as proteins, essential amino acids, minerals and vitamins. Electrophoresis confirmed that there was hydrolysis in all samples, with the formation of peptides with low molecular mass, with bands below (14kDa), in addition, it was detected that the protein hydrolyzate has functional properties, increasing the application possibilities, the functionalities being water and oil absorption capacity, emulsifying capacity and stability, and foaming capacity and stability. In view of these results, it was possible to show that the pig liver is an excellent raw material, rich in proteins of high biological value with potential that can be transformed into protein hydrolyzate through an enzymatic process. Enzymatic hydrolysis, under the conditions of the study evaluated, showed antioxidant, anti-diabetic and anti-hypertensive capacity, increasing with the hydrolysis time. Due to the formation of these bioactive molecules this new product is able to improve the nutritional and biological properties, in order to be incorporated into human and animal food.O elevado volume de resíduos industriais gerados pelas indústrias de produtos cárneos tem impulsionado um novo nicho de mercado, o de hidrolisados proteicos. Sendo que, estes coprodutos apresentam-se como oportunidade para explorar matérias-primas de baixo valor comercial, porém, rico em proteínas de alto valor biológico, vitaminas e minerais. Neste contexto, o presente trabalho objetivou, por meio da hidrólise enzimática de fígado suíno, proveniente do abate, a obtenção de hidrolisado proteico, os quais podem formar compostos bioativos com propriedades nutricionais e funcionais para ser incorporado na alimentação humana e animal, agregando valor aos coprodutos do abate suíno, e ainda colaborando para uma tecnologia limpa e sustentável. A fim de estabelecer as propriedades funcionais e composição da matéria-prima, fígado suíno, determinou-se a composição química, vitaminas, minerais e perfil de aminoácidos, no intuito de verificar seu potencial de aplicação. Após esta etapa, foram realizados ensaios de hidrólise enzimática empregando duas enzimas, Alcalase 2.4 L® e NovoPro-D®, seguindo o planejamento experimental do tipo DCCR com 4 pontos axiais. Ao final, fez-se ensaios para viabilizar o processo, conseguinte, para o melhor ensaio foi realizado a cinética de hidrólise. Em todos os planejamentos, as variáveis independentes avaliadas foram: relação enzima:substrato e relação proteína:água, a variável dependente foi o grau de hidrólise (GH) das proteínas. Os resultados revelaram que o fígado suíno apresenta excelente qualidade nutricional, com elevado teor de proteína (19,73%) e baixo valor de gordura (2,4%), umidade (74,3%) e cinzas (1,4%), presença balanceada de todos os aminoácidos essenciais (50,05% EAA), vitaminas A, complexo B e minerais, todos detectados em quantidades suficientes para suprir as necessidades diárias do organismo. Após análise das condições que apresentaram os melhores resultados, em termos de hidrólise, considerando as restrições para ser aplicada em larga escala, para as enzimas Alcalase 2.4 L® e NovoPro-D® foi estabelecido como temperatura (64°C), relação enzima:substrato de (1,5% e 3,0%) e proteína:água com (20% e 22%), respectivamente, por um período de 1 hora com pH em torno de (6,0-6,5), para cada enzima. Os hidrolisados advindos das reações Alcalase 2.4 L® e NovoPro- D® resultaram valores de grau de hidrólise de 27,86% e 27,30% respectivamente. Os estudos demostraram que os hidrolisados são fontes ricas de nutrientes necessários tais como proteínas, aminoácidos essenciais, minerais e vitaminas. Pela eletroforese confirmou-se que houve hidrólise em todas as amostras, havendo formação de peptídeos com baixa massa molecular, com faixas abaixo de (14kDa), além disso, detectou-se que o hidrolisado proteico dispõe de propriedades funcionais elevando as possibilidades de aplicação, sendo as funcionalidades capacidade de absorção de água e óleo, capacidade e estabilidade emulsificante, e, capacidade e estabilidade de formação de espuma. Diante destes resultados, foi possível evidenciar que o fígado suíno é uma excelente matéria-prima, rico em proteínas de alto valor biológico com potencial passível de transformação em hidrolisado proteico através de processo enzimático. A hidrolise enzimática, nas condições de estudo avaliada, apresentaram aumento na capacidade antioxidante, antidiabéticas e anti-hipertensivas. Devido a formação dessas moléculas bioativas este novo produto é capaz de melhorar as propriedades nutritivas e biológicas, de modo a ser incorporado na alimentação humana e animal.Submitted by Marilene Donadel (marilene.donadel@unioeste.br) on 2020-08-24T19:14:36Z No. of bitstreams: 1 Jose_Maluf_2020.pdf: 1427230 bytes, checksum: 0bf6e56242ee275b29542ad87fd9eb09 (MD5)Made available in DSpace on 2020-08-24T19:14:36Z (GMT). No. of bitstreams: 1 Jose_Maluf_2020.pdf: 1427230 bytes, checksum: 0bf6e56242ee275b29542ad87fd9eb09 (MD5) Previous issue date: 2020-03-26application/pdfpor-2624803687637593200500Universidade Estadual do Oeste do ParanáToledoPrograma de Pós-Graduação em Engenharia QuímicaUNIOESTEBrasilCentro de Engenharias e Ciências ExatasCoprodutos de suíno .Hidrólise enzimáticaPeptídeos bioativosSwine co-productsEnzymatic hydrolysisBioactive peptidesENGENHARIAS::ENGENHARIA QUIMICAHidrólise enzimática de fígado suíno e caracterização de potenciais bioatividades formadasPorcine liver enzymatic hydrolysis and potential bioactivities characterizationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesis1582274381427649589600600600-7734402124082146922-1848640261096870878info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UNIOESTEinstname:Universidade Estadual do Oeste do Paraná (UNIOESTE)instacron:UNIOESTEORIGINALJose_Maluf_2020.pdfJose_Maluf_2020.pdfapplication/pdf1427230http://tede.unioeste.br:8080/tede/bitstream/tede/4881/2/Jose_Maluf_2020.pdf0bf6e56242ee275b29542ad87fd9eb09MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://tede.unioeste.br:8080/tede/bitstream/tede/4881/1/license.txtbd3efa91386c1718a7f26a329fdcb468MD51tede/48812020-08-24 16:14:36.63oai:tede.unioeste.br:tede/4881Tk9UQTogQ09MT1FVRSBBUVVJIEEgU1VBIFBSw5NQUklBIExJQ0VOw4dBCkVzdGEgbGljZW7Dp2EgZGUgZXhlbXBsbyDDqSBmb3JuZWNpZGEgYXBlbmFzIHBhcmEgZmlucyBpbmZvcm1hdGl2b3MuCgpMSUNFTsOHQSBERSBESVNUUklCVUnDh8ODTyBOw4NPLUVYQ0xVU0lWQQoKQ29tIGEgYXByZXNlbnRhw6fDo28gZGVzdGEgbGljZW7Dp2EsIHZvY8OqIChvIGF1dG9yIChlcykgb3UgbyB0aXR1bGFyIGRvcyBkaXJlaXRvcyBkZSBhdXRvcikgY29uY2VkZSDDoCBVbml2ZXJzaWRhZGUgClhYWCAoU2lnbGEgZGEgVW5pdmVyc2lkYWRlKSBvIGRpcmVpdG8gbsOjby1leGNsdXNpdm8gZGUgcmVwcm9kdXppciwgIHRyYWR1emlyIChjb25mb3JtZSBkZWZpbmlkbyBhYmFpeG8pLCBlL291IApkaXN0cmlidWlyIGEgc3VhIHRlc2Ugb3UgZGlzc2VydGHDp8OjbyAoaW5jbHVpbmRvIG8gcmVzdW1vKSBwb3IgdG9kbyBvIG11bmRvIG5vIGZvcm1hdG8gaW1wcmVzc28gZSBlbGV0csO0bmljbyBlIAplbSBxdWFscXVlciBtZWlvLCBpbmNsdWluZG8gb3MgZm9ybWF0b3Mgw6F1ZGlvIG91IHbDrWRlby4KClZvY8OqIGNvbmNvcmRhIHF1ZSBhIFNpZ2xhIGRlIFVuaXZlcnNpZGFkZSBwb2RlLCBzZW0gYWx0ZXJhciBvIGNvbnRlw7pkbywgdHJhbnNwb3IgYSBzdWEgdGVzZSBvdSBkaXNzZXJ0YcOnw6NvIApwYXJhIHF1YWxxdWVyIG1laW8gb3UgZm9ybWF0byBwYXJhIGZpbnMgZGUgcHJlc2VydmHDp8Ojby4KClZvY8OqIHRhbWLDqW0gY29uY29yZGEgcXVlIGEgU2lnbGEgZGUgVW5pdmVyc2lkYWRlIHBvZGUgbWFudGVyIG1haXMgZGUgdW1hIGPDs3BpYSBhIHN1YSB0ZXNlIG91IApkaXNzZXJ0YcOnw6NvIHBhcmEgZmlucyBkZSBzZWd1cmFuw6dhLCBiYWNrLXVwIGUgcHJlc2VydmHDp8Ojby4KClZvY8OqIGRlY2xhcmEgcXVlIGEgc3VhIHRlc2Ugb3UgZGlzc2VydGHDp8OjbyDDqSBvcmlnaW5hbCBlIHF1ZSB2b2PDqiB0ZW0gbyBwb2RlciBkZSBjb25jZWRlciBvcyBkaXJlaXRvcyBjb250aWRvcyAKbmVzdGEgbGljZW7Dp2EuIFZvY8OqIHRhbWLDqW0gZGVjbGFyYSBxdWUgbyBkZXDDs3NpdG8gZGEgc3VhIHRlc2Ugb3UgZGlzc2VydGHDp8OjbyBuw6NvLCBxdWUgc2VqYSBkZSBzZXUgCmNvbmhlY2ltZW50bywgaW5mcmluZ2UgZGlyZWl0b3MgYXV0b3JhaXMgZGUgbmluZ3XDqW0uCgpDYXNvIGEgc3VhIHRlc2Ugb3UgZGlzc2VydGHDp8OjbyBjb250ZW5oYSBtYXRlcmlhbCBxdWUgdm9jw6ogbsOjbyBwb3NzdWkgYSB0aXR1bGFyaWRhZGUgZG9zIGRpcmVpdG9zIGF1dG9yYWlzLCB2b2PDqiAKZGVjbGFyYSBxdWUgb2J0ZXZlIGEgcGVybWlzc8OjbyBpcnJlc3RyaXRhIGRvIGRldGVudG9yIGRvcyBkaXJlaXRvcyBhdXRvcmFpcyBwYXJhIGNvbmNlZGVyIMOgIFNpZ2xhIGRlIFVuaXZlcnNpZGFkZSAKb3MgZGlyZWl0b3MgYXByZXNlbnRhZG9zIG5lc3RhIGxpY2Vuw6dhLCBlIHF1ZSBlc3NlIG1hdGVyaWFsIGRlIHByb3ByaWVkYWRlIGRlIHRlcmNlaXJvcyBlc3TDoSBjbGFyYW1lbnRlIAppZGVudGlmaWNhZG8gZSByZWNvbmhlY2lkbyBubyB0ZXh0byBvdSBubyBjb250ZcO6ZG8gZGEgdGVzZSBvdSBkaXNzZXJ0YcOnw6NvIG9yYSBkZXBvc2l0YWRhLgoKQ0FTTyBBIFRFU0UgT1UgRElTU0VSVEHDh8ODTyBPUkEgREVQT1NJVEFEQSBURU5IQSBTSURPIFJFU1VMVEFETyBERSBVTSBQQVRST0PDjU5JTyBPVSAKQVBPSU8gREUgVU1BIEFHw4pOQ0lBIERFIEZPTUVOVE8gT1UgT1VUUk8gT1JHQU5JU01PIFFVRSBOw4NPIFNFSkEgQSBTSUdMQSBERSAKVU5JVkVSU0lEQURFLCBWT0PDiiBERUNMQVJBIFFVRSBSRVNQRUlUT1UgVE9ET1MgRSBRVUFJU1FVRVIgRElSRUlUT1MgREUgUkVWSVPDg08gQ09NTyAKVEFNQsOJTSBBUyBERU1BSVMgT0JSSUdBw4fDlUVTIEVYSUdJREFTIFBPUiBDT05UUkFUTyBPVSBBQ09SRE8uCgpBIFNpZ2xhIGRlIFVuaXZlcnNpZGFkZSBzZSBjb21wcm9tZXRlIGEgaWRlbnRpZmljYXIgY2xhcmFtZW50ZSBvIHNldSBub21lIChzKSBvdSBvKHMpIG5vbWUocykgZG8ocykgCmRldGVudG9yKGVzKSBkb3MgZGlyZWl0b3MgYXV0b3JhaXMgZGEgdGVzZSBvdSBkaXNzZXJ0YcOnw6NvLCBlIG7Do28gZmFyw6EgcXVhbHF1ZXIgYWx0ZXJhw6fDo28sIGFsw6ltIGRhcXVlbGFzIApjb25jZWRpZGFzIHBvciBlc3RhIGxpY2Vuw6dhLgo=Biblioteca Digital de Teses e Dissertaçõeshttp://tede.unioeste.br/PUBhttp://tede.unioeste.br/oai/requestbiblioteca.repositorio@unioeste.bropendoar:2020-08-24T19:14:36Biblioteca Digital de Teses e Dissertações do UNIOESTE - Universidade Estadual do Oeste do Paraná (UNIOESTE)false |
dc.title.por.fl_str_mv |
Hidrólise enzimática de fígado suíno e caracterização de potenciais bioatividades formadas |
dc.title.alternative.eng.fl_str_mv |
Porcine liver enzymatic hydrolysis and potential bioactivities characterization |
title |
Hidrólise enzimática de fígado suíno e caracterização de potenciais bioatividades formadas |
spellingShingle |
Hidrólise enzimática de fígado suíno e caracterização de potenciais bioatividades formadas Maluf, José Uebi Coprodutos de suíno . Hidrólise enzimática Peptídeos bioativos Swine co-products Enzymatic hydrolysis Bioactive peptides ENGENHARIAS::ENGENHARIA QUIMICA |
title_short |
Hidrólise enzimática de fígado suíno e caracterização de potenciais bioatividades formadas |
title_full |
Hidrólise enzimática de fígado suíno e caracterização de potenciais bioatividades formadas |
title_fullStr |
Hidrólise enzimática de fígado suíno e caracterização de potenciais bioatividades formadas |
title_full_unstemmed |
Hidrólise enzimática de fígado suíno e caracterização de potenciais bioatividades formadas |
title_sort |
Hidrólise enzimática de fígado suíno e caracterização de potenciais bioatividades formadas |
author |
Maluf, José Uebi |
author_facet |
Maluf, José Uebi |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Borba, Carlos Eduardo |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0750048720229101 |
dc.contributor.advisor-co1.fl_str_mv |
Fiorese, Mônica Lady |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/5160443525915040 |
dc.contributor.referee1.fl_str_mv |
Borba, Carlos Eduardo |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/0750048720229101 |
dc.contributor.referee2.fl_str_mv |
Silva, Edson Antônio da |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/93044938757000 |
dc.contributor.referee3.fl_str_mv |
Boscolo, Wilson Rogério |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/9114997732418904 |
dc.contributor.referee4.fl_str_mv |
Scheufele, Fabiano Bisinella |
dc.contributor.referee4Lattes.fl_str_mv |
http://lattes.cnpq.br/4578180806056815 |
dc.contributor.referee5.fl_str_mv |
Veit, Juliana Cristina |
dc.contributor.referee5Lattes.fl_str_mv |
http://lattes.cnpq.br/1894573792478404 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/4103851795494529 |
dc.contributor.author.fl_str_mv |
Maluf, José Uebi |
contributor_str_mv |
Borba, Carlos Eduardo Fiorese, Mônica Lady Borba, Carlos Eduardo Silva, Edson Antônio da Boscolo, Wilson Rogério Scheufele, Fabiano Bisinella Veit, Juliana Cristina |
dc.subject.por.fl_str_mv |
Coprodutos de suíno . Hidrólise enzimática Peptídeos bioativos |
topic |
Coprodutos de suíno . Hidrólise enzimática Peptídeos bioativos Swine co-products Enzymatic hydrolysis Bioactive peptides ENGENHARIAS::ENGENHARIA QUIMICA |
dc.subject.eng.fl_str_mv |
Swine co-products Enzymatic hydrolysis Bioactive peptides |
dc.subject.cnpq.fl_str_mv |
ENGENHARIAS::ENGENHARIA QUIMICA |
description |
The high volume of industrial waste generated by the meat products industry has driven a new market niche, that of protein hydrolysates. Since these co-products are an opportunity to explore raw materials of low commercial value, however, rich in proteins of high biological value, vitamins and minerals. In this context, the present work aimed, through enzymatic hydrolysis of swine liver, from slaughter, to obtain protein hydrolyzate, which can form bioactive compounds with nutritional and functional properties to be incorporated into human and animal feed, adding value to animals. by-products of pig slaughter, and still collaborating for a clean and sustainable technology. In order to establish the functional properties and composition of the raw material, pig liver, it was determined the chemical composition, vitamins, minerals and amino acid profile, in order to verify its application potential. After this stage, enzymatic hydrolysis tests were carried out using two enzymes, Alcalase 2.4 L® and NovoPro-D®, following the experimental design of the DCCR type with 4 axial points. At the end, tests were carried out to make the process feasible. Therefore, for the best test, hydrolysis kinetics were performed. In all plans, the independent variables evaluated were: enzyme: substrate ratio and protein: water ratio, the dependent variable was the degree of hydrolysis (GH) of the proteins. The results revealed that the pig liver has excellent nutritional quality, with high protein content (19.73%) and low fat (2.4%), moisture (74.3%) and ash (1.4%) , balanced presence of all essential amino acids (50.05% EAA), vitamins A, B complex and minerals, all detected in sufficient quantities to supply the body's daily needs. After analyzing the conditions that presented the best results, in terms of hydrolysis, considering the restrictions to be applied on a large scale, for the enzymes Alcalase 2.4 L® and NovoPro-D® it was established as temperature (64 ° C), enzyme ratio: substrate (1.5% and 3.0%) and protein: water with (20% and 22%), respectively, for a period of 1 hour with a pH around (6.0-6.5), for each enzyme. The hydrolysates from the Alcalase 2.4 L® and NovoPro-D® reactions resulted in hydrolysis degree values of 27.86% and 27.30% respectively. Studies have shown that hydrolysates are rich sources of necessary nutrients such as proteins, essential amino acids, minerals and vitamins. Electrophoresis confirmed that there was hydrolysis in all samples, with the formation of peptides with low molecular mass, with bands below (14kDa), in addition, it was detected that the protein hydrolyzate has functional properties, increasing the application possibilities, the functionalities being water and oil absorption capacity, emulsifying capacity and stability, and foaming capacity and stability. In view of these results, it was possible to show that the pig liver is an excellent raw material, rich in proteins of high biological value with potential that can be transformed into protein hydrolyzate through an enzymatic process. Enzymatic hydrolysis, under the conditions of the study evaluated, showed antioxidant, anti-diabetic and anti-hypertensive capacity, increasing with the hydrolysis time. Due to the formation of these bioactive molecules this new product is able to improve the nutritional and biological properties, in order to be incorporated into human and animal food. |
publishDate |
2020 |
dc.date.accessioned.fl_str_mv |
2020-08-24T19:14:36Z |
dc.date.issued.fl_str_mv |
2020-03-26 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
MALUF, José Uebi. Hidrólise enzimática de fígado suíno e caracterização de potenciais bioatividades formadas. 2020. 170 f. Tese (Doutorado em Engenharia Química) - Universidade Estadual do Oeste do Paraná, Toledo, 2020. |
dc.identifier.uri.fl_str_mv |
http://tede.unioeste.br/handle/tede/4881 |
identifier_str_mv |
MALUF, José Uebi. Hidrólise enzimática de fígado suíno e caracterização de potenciais bioatividades formadas. 2020. 170 f. Tese (Doutorado em Engenharia Química) - Universidade Estadual do Oeste do Paraná, Toledo, 2020. |
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http://tede.unioeste.br/handle/tede/4881 |
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por |
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por |
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600 600 600 |
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-1848640261096870878 |
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info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual do Oeste do Paraná Toledo |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Engenharia Química |
dc.publisher.initials.fl_str_mv |
UNIOESTE |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Centro de Engenharias e Ciências Exatas |
publisher.none.fl_str_mv |
Universidade Estadual do Oeste do Paraná Toledo |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações do UNIOESTE instname:Universidade Estadual do Oeste do Paraná (UNIOESTE) instacron:UNIOESTE |
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Universidade Estadual do Oeste do Paraná (UNIOESTE) |
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UNIOESTE |
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UNIOESTE |
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Biblioteca Digital de Teses e Dissertações do UNIOESTE |
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Biblioteca Digital de Teses e Dissertações do UNIOESTE |
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http://tede.unioeste.br:8080/tede/bitstream/tede/4881/2/Jose_Maluf_2020.pdf http://tede.unioeste.br:8080/tede/bitstream/tede/4881/1/license.txt |
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Biblioteca Digital de Teses e Dissertações do UNIOESTE - Universidade Estadual do Oeste do Paraná (UNIOESTE) |
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biblioteca.repositorio@unioeste.br |
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