Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango

• Autor(a) principal: Schmidt, Cristiano Gautério
• Data de Publicação: 2009
• Outros Autores: Salas-Mellado, Myriam de las Mercedes
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da FURG (RI FURG)
• Texto Completo: http://repositorio.furg.br/handle/1/4573
• topic: Chicken; Hydrolysates; Proteases

To study the action of Alcalase and Flavourzyme on the proteins of chicken meat, the influence of the substrate concentration [S], enzyme concentration [E] and hydrolysis time on the degree of hydrolysis (DH) of the proteins was evaluated. The highest DH for breast meat was obtained with a [S] of 3.3% (w/v), with a [E] of 6% (w/w) and reaction time of 90 min, for both enzymes. For thigh meat the conditions to get the highest DH were: [S] of 5% (w/v), [E] of 8% (w/w) and a reaction time of 120 min, for both enzymes.