Development and characterization of protein hydrolysates originated from animal agro industrial byproducts

• Autor(a) principal: Dieterich, Fabiana; et al.
• Data de Publicação: 2014
• 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/123456789/399
• topic: Biotechnology; Enzyme complex

This study aimed at developing different enzymatic protein hydrolysates from animal-origin byproducts; pig liver (PL) and tilapia (Oreochromisniloticus) processing residue (TR), to be used in animal feed. The experimental design was completely randomized, 2x2 factorial, the first factor being the raw materials, TR and PL, and the second, the Alcalase® and Brauzyn® enzymes, with three replications. The temperature-controlled hydrolysis used an enzyme: substrate ratio of 1:200w/w. The products hydrolyzed with Alcalase® had higher levels of free amino acids compared to the other hydrolysates, regardless of the feedstock used. The TR hydrolysates had higher mean lipid contents especially monounsaturated fatty acids. Among the poly-unsaturated fatty acids, those of the n-6 series were predominant. The processing of PL and TR byproducts in the presence of Alcalase® and Brauzyn® resulted in products with potential for use in animal feed as flavoring and/or source of essential nutrients.