Functional protein hydrolysate from goat by-products: Optimization and characterization studies
Autor(a) principal: | |
---|---|
Data de Publicação: | 2017 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/261 |
Resumo: | The protein hydrolysates of goat viscera were obtained using the Alcalase® and Brauzyn® enzymes then characterized by their chemical composition, total and free amino acids, hydrophobicity profile, as well as their functional and antioxidants properties. Hydrolysates with higher and lower degrees of hydrolysis of both enzymes were selected for the experimental design. Regarding the functional properties, maximum solubility values were achieved for the sample with a higher degree of hydrolysis; oil retention capacity showed higher values for the hydrolysates with lesser degree of hydrolysis. The emulsifying property and emulsion stability showed no significant difference in the four protein hydrolysates. In determining the antioxidant activity, higher reduction percentages of free radical ABTS•+ were observed than for the free radical DPPH•. Based on the results, we conclude that the protein hydrolysates of goat viscera have great technological applicability to the food industry, in addition to being excellent sources of nutrients. |
id |
ITAL-2_3369bf4b7df283a611ea30d973a8c940 |
---|---|
oai_identifier_str |
oai:http://repositorio.ital.sp.gov.br:123456789/261 |
network_acronym_str |
ITAL-2 |
network_name_str |
Repositório do Instituto de Tecnologia de Alimentos |
repository_id_str |
|
spelling |
Functional protein hydrolysate from goat by-products: Optimization and characterization studiesEssential amino acidsFunctional propertiesThe protein hydrolysates of goat viscera were obtained using the Alcalase® and Brauzyn® enzymes then characterized by their chemical composition, total and free amino acids, hydrophobicity profile, as well as their functional and antioxidants properties. Hydrolysates with higher and lower degrees of hydrolysis of both enzymes were selected for the experimental design. Regarding the functional properties, maximum solubility values were achieved for the sample with a higher degree of hydrolysis; oil retention capacity showed higher values for the hydrolysates with lesser degree of hydrolysis. The emulsifying property and emulsion stability showed no significant difference in the four protein hydrolysates. In determining the antioxidant activity, higher reduction percentages of free radical ABTS•+ were observed than for the free radical DPPH•. Based on the results, we conclude that the protein hydrolysates of goat viscera have great technological applicability to the food industry, in addition to being excellent sources of nutrients.Elsevier Ltd.Queiroz, Angela Lima Menêses de; et. al2022-04-05T19:23:35Z2022-04-05T19:23:35Z2017info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Bioscience, v. 20, p. 19–27, 2017.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/261reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:14:07Zoai:http://repositorio.ital.sp.gov.br:123456789/261Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:14:07Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Functional protein hydrolysate from goat by-products: Optimization and characterization studies |
title |
Functional protein hydrolysate from goat by-products: Optimization and characterization studies |
spellingShingle |
Functional protein hydrolysate from goat by-products: Optimization and characterization studies Queiroz, Angela Lima Menêses de; et. al Essential amino acids Functional properties |
title_short |
Functional protein hydrolysate from goat by-products: Optimization and characterization studies |
title_full |
Functional protein hydrolysate from goat by-products: Optimization and characterization studies |
title_fullStr |
Functional protein hydrolysate from goat by-products: Optimization and characterization studies |
title_full_unstemmed |
Functional protein hydrolysate from goat by-products: Optimization and characterization studies |
title_sort |
Functional protein hydrolysate from goat by-products: Optimization and characterization studies |
author |
Queiroz, Angela Lima Menêses de; et. al |
author_facet |
Queiroz, Angela Lima Menêses de; et. al |
author_role |
author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Queiroz, Angela Lima Menêses de; et. al |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Essential amino acids Functional properties |
topic |
Essential amino acids Functional properties |
description |
The protein hydrolysates of goat viscera were obtained using the Alcalase® and Brauzyn® enzymes then characterized by their chemical composition, total and free amino acids, hydrophobicity profile, as well as their functional and antioxidants properties. Hydrolysates with higher and lower degrees of hydrolysis of both enzymes were selected for the experimental design. Regarding the functional properties, maximum solubility values were achieved for the sample with a higher degree of hydrolysis; oil retention capacity showed higher values for the hydrolysates with lesser degree of hydrolysis. The emulsifying property and emulsion stability showed no significant difference in the four protein hydrolysates. In determining the antioxidant activity, higher reduction percentages of free radical ABTS•+ were observed than for the free radical DPPH•. Based on the results, we conclude that the protein hydrolysates of goat viscera have great technological applicability to the food industry, in addition to being excellent sources of nutrients. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017 2022-04-05T19:23:35Z 2022-04-05T19:23:35Z |
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.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
Food Bioscience, v. 20, p. 19–27, 2017. http://repositorio.ital.sp.gov.br/jspui/handle/123456789/261 |
identifier_str_mv |
Food Bioscience, v. 20, p. 19–27, 2017. |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/261 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
language_invalid_str_mv |
|
language |
eng |
dc.rights.none.fl_str_mv |
|
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
|
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier Ltd. |
publisher.none.fl_str_mv |
Elsevier Ltd. |
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
_version_ |
1813095546078887936 |