Evaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymes
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da FURG (RI FURG) |
Texto Completo: | http://repositorio.furg.br/handle/1/1729 |
Resumo: | Enzymatic hydrolysis of proteins from low commercial value fish could be produced for uses like functional ingredients in a wide and always increasing zone of application in different food products. The objective of this work was to evaluate the functional properties and the amino acid profile of enzymatic hydrolysates from Bluewing searobin (Prionotus punctatus), using two microbial enzymes, Alcalase and Flavourzyme. The enzymatic hydrolysate obtained through the addition of the enzyme Alcalase reached the maximum solubility (42%) at pH 9, water holding capacity (WHC) of 2.4 gwater gprotein−1, 4.5 goil gprotein−1 of oil holding capacity (OHC) and an emulsifying activity index (EAI) of 54 m2 gsolids−1 at pH 3. On the other hand, the hydrolysate obtained from Flavourzyme attained 38% of solubility at pH 9, 3.7 gwater gprotein−1 and 5.5 goil gprotein−1 for the holding capacities, and an EAI of 71 m2 gsolids−1 at pH 11. The hydrolysate with Flavourzyme produced best results for WHC, OHC, and EAI because it had solubility lower than the hydrolysate of Alcalase. The hydrolysate produced by Alcalase had a higher amino acid content compared with Flavourzyme’s hydrolysate. However, both showed a good essential amino acid amounts. In general, these results indicate the potential utilization of the hydrolysate from Bluewing searobin in food formulations for the direct human consumption. |
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Santos, Sarita D’Avila dosMartins, Vilásia GuimarãesSalas-Mellado, Myriam de las MercedesHernandez, Carlos Prentice2012-01-07T23:56:11Z2012-01-07T23:56:11Z2011SANTOS, Sarita D’Avila dos et al. Evaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymes. Food Bioprocess Technol. v. 4, n. 8, p. 1399–1406, 2011. Disponível em: <http://www.springerlink.com/content/hj58216j1448h885/fulltext.pdf> Acesso em: 19 dez. 2011.1935-5130http://repositorio.furg.br/handle/1/172910.1007/s11947-009-0301-0Enzymatic hydrolysis of proteins from low commercial value fish could be produced for uses like functional ingredients in a wide and always increasing zone of application in different food products. The objective of this work was to evaluate the functional properties and the amino acid profile of enzymatic hydrolysates from Bluewing searobin (Prionotus punctatus), using two microbial enzymes, Alcalase and Flavourzyme. The enzymatic hydrolysate obtained through the addition of the enzyme Alcalase reached the maximum solubility (42%) at pH 9, water holding capacity (WHC) of 2.4 gwater gprotein−1, 4.5 goil gprotein−1 of oil holding capacity (OHC) and an emulsifying activity index (EAI) of 54 m2 gsolids−1 at pH 3. On the other hand, the hydrolysate obtained from Flavourzyme attained 38% of solubility at pH 9, 3.7 gwater gprotein−1 and 5.5 goil gprotein−1 for the holding capacities, and an EAI of 71 m2 gsolids−1 at pH 11. The hydrolysate with Flavourzyme produced best results for WHC, OHC, and EAI because it had solubility lower than the hydrolysate of Alcalase. The hydrolysate produced by Alcalase had a higher amino acid content compared with Flavourzyme’s hydrolysate. However, both showed a good essential amino acid amounts. In general, these results indicate the potential utilization of the hydrolysate from Bluewing searobin in food formulations for the direct human consumption.engFishEnzymatic hydrolysatesAlcalaseFlavourzymeFunctional propertiesEvaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymesinfo: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:FURGORIGINALEvaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymes.pdfEvaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymes.pdfapplication/pdf201541https://repositorio.furg.br/bitstream/1/1729/1/Evaluation%20of%20functional%20properties%20in%20protein%20hydrolysates%20from%20bluewing%20searobin%20%28prionotus%20punctatus%29%20obtained%20with%20different%20microbial%20enzymes.pdf270c06f27d87203916882d75a9992c8eMD51open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-81724https://repositorio.furg.br/bitstream/1/1729/2/license.txt5b92b9704b4f13242d70e45ddef35a68MD52open access1/17292019-12-03 22:02:48.241open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2019-12-04T01:02:48Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false |
dc.title.pt_BR.fl_str_mv |
Evaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymes |
title |
Evaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymes |
spellingShingle |
Evaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymes Santos, Sarita D’Avila dos Fish Enzymatic hydrolysates Alcalase Flavourzyme Functional properties |
title_short |
Evaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymes |
title_full |
Evaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymes |
title_fullStr |
Evaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymes |
title_full_unstemmed |
Evaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymes |
title_sort |
Evaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymes |
author |
Santos, Sarita D’Avila dos |
author_facet |
Santos, Sarita D’Avila dos Martins, Vilásia Guimarães Salas-Mellado, Myriam de las Mercedes Hernandez, Carlos Prentice |
author_role |
author |
author2 |
Martins, Vilásia Guimarães Salas-Mellado, Myriam de las Mercedes Hernandez, Carlos Prentice |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Santos, Sarita D’Avila dos Martins, Vilásia Guimarães Salas-Mellado, Myriam de las Mercedes Hernandez, Carlos Prentice |
dc.subject.por.fl_str_mv |
Fish Enzymatic hydrolysates Alcalase Flavourzyme Functional properties |
topic |
Fish Enzymatic hydrolysates Alcalase Flavourzyme Functional properties |
description |
Enzymatic hydrolysis of proteins from low commercial value fish could be produced for uses like functional ingredients in a wide and always increasing zone of application in different food products. The objective of this work was to evaluate the functional properties and the amino acid profile of enzymatic hydrolysates from Bluewing searobin (Prionotus punctatus), using two microbial enzymes, Alcalase and Flavourzyme. The enzymatic hydrolysate obtained through the addition of the enzyme Alcalase reached the maximum solubility (42%) at pH 9, water holding capacity (WHC) of 2.4 gwater gprotein−1, 4.5 goil gprotein−1 of oil holding capacity (OHC) and an emulsifying activity index (EAI) of 54 m2 gsolids−1 at pH 3. On the other hand, the hydrolysate obtained from Flavourzyme attained 38% of solubility at pH 9, 3.7 gwater gprotein−1 and 5.5 goil gprotein−1 for the holding capacities, and an EAI of 71 m2 gsolids−1 at pH 11. The hydrolysate with Flavourzyme produced best results for WHC, OHC, and EAI because it had solubility lower than the hydrolysate of Alcalase. The hydrolysate produced by Alcalase had a higher amino acid content compared with Flavourzyme’s hydrolysate. However, both showed a good essential amino acid amounts. In general, these results indicate the potential utilization of the hydrolysate from Bluewing searobin in food formulations for the direct human consumption. |
publishDate |
2011 |
dc.date.issued.fl_str_mv |
2011 |
dc.date.accessioned.fl_str_mv |
2012-01-07T23:56:11Z |
dc.date.available.fl_str_mv |
2012-01-07T23:56:11Z |
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 |
SANTOS, Sarita D’Avila dos et al. Evaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymes. Food Bioprocess Technol. v. 4, n. 8, p. 1399–1406, 2011. Disponível em: <http://www.springerlink.com/content/hj58216j1448h885/fulltext.pdf> Acesso em: 19 dez. 2011. |
dc.identifier.uri.fl_str_mv |
http://repositorio.furg.br/handle/1/1729 |
dc.identifier.issn.none.fl_str_mv |
1935-5130 |
dc.identifier.doi.pt_BR.fl_str_mv |
10.1007/s11947-009-0301-0 |
identifier_str_mv |
SANTOS, Sarita D’Avila dos et al. Evaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymes. Food Bioprocess Technol. v. 4, n. 8, p. 1399–1406, 2011. Disponível em: <http://www.springerlink.com/content/hj58216j1448h885/fulltext.pdf> Acesso em: 19 dez. 2011. 1935-5130 10.1007/s11947-009-0301-0 |
url |
http://repositorio.furg.br/handle/1/1729 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
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reponame:Repositório Institucional da FURG (RI FURG) instname:Universidade Federal do Rio Grande (FURG) instacron:FURG |
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Universidade Federal do Rio Grande (FURG) |
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FURG |
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FURG |
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Repositório Institucional da FURG (RI FURG) |
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Repositório Institucional da FURG (RI FURG) |
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