Functional protein hydrolysate from goat by-products: Optimization and characterization studies

Detalhes bibliográficos
Autor(a) principal: Queiroz, Angela Lima Menêses de; et. al
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.
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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
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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
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dc.language.iso.fl_str_mv eng
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language eng
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dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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application/pdf
dc.publisher.none.fl_str_mv

Elsevier Ltd.
publisher.none.fl_str_mv

Elsevier Ltd.
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reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
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instname_str Instituto de Tecnologia de Alimentos (ITAL)
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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)
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