Biological evaluation of mechanically deboned chicken meat protein hydrolysate

Detalhes bibliográficos
Autor(a) principal: Misturini ROSSI, Daniele
Data de Publicação: 2023
Outros Autores: Hickmann FLÔRES, Simone, Guimarães VENZKE, Janaína, Záchia AYUB, Marco Antonio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9540
Resumo: ObjectiveThe objective of this study was to evaluate the biological properties of a protein hydrolysate obtained by enzymatic hydrolysis of mechanically deboned chicken meat. MethodsMechanically deboned chicken meat was hydrolysed using Alcalase 2.4 L FG and then dried in a spray-drier. Three groups (n=6) of male Wistar rats received diets containing casein, mechanically deboned chicken meat protein hydrolysate and a protein-free diet. The rats were randomly assigned to individual cages with controlled temperature (22°C) for 12 days. ResultsThe mechanically deboned chicken meat diet resulted in a good net protein utilization (3.74) and high true digestibility (96%)..The amino acid composition of the hydrolysate was relatively well balanced, but the concentrations of methionine and cystine were low, making them the limiting amino acids. The proximate chemical composition of the hydrolysate showed protein content to be as high as 62%. ConclusionThe results obtained in this work suggest that mechanically deboned chicken meat hydrolysate can be used as a protein enhancer in food preparations such as enteral formulations, and as an edible protein enhancer in general applications.
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spelling Biological evaluation of mechanically deboned chicken meat protein hydrolysateAvaliação biológica do hidrolisado de proteína da carne de galinha desossada mecanicamenteBiological factorsHydrolyzed vegetable proteinProteinEpidemilogy, experimentalFatores biológicosProteína hidrolisada vegetalProteínaEstudos experimentaisObjectiveThe objective of this study was to evaluate the biological properties of a protein hydrolysate obtained by enzymatic hydrolysis of mechanically deboned chicken meat. MethodsMechanically deboned chicken meat was hydrolysed using Alcalase 2.4 L FG and then dried in a spray-drier. Three groups (n=6) of male Wistar rats received diets containing casein, mechanically deboned chicken meat protein hydrolysate and a protein-free diet. The rats were randomly assigned to individual cages with controlled temperature (22°C) for 12 days. ResultsThe mechanically deboned chicken meat diet resulted in a good net protein utilization (3.74) and high true digestibility (96%)..The amino acid composition of the hydrolysate was relatively well balanced, but the concentrations of methionine and cystine were low, making them the limiting amino acids. The proximate chemical composition of the hydrolysate showed protein content to be as high as 62%. ConclusionThe results obtained in this work suggest that mechanically deboned chicken meat hydrolysate can be used as a protein enhancer in food preparations such as enteral formulations, and as an edible protein enhancer in general applications.ObjetivoO objetivo do estudo foi avaliar a qualidade biológica da proteína hidrolisada obtida a partir da carne mecanicamente separada de frango. MétodosA carne mecanicamente separada de frango foi hidrolisada com a enzima Alcalase 2,4 L FG e o hidrolisado obtido foi submetido a secagem em atomizador. Foram utilizados três grupos (n=6) de ratos machos Wistar os quais receberam dietas contendo caseína, proteína hidrolisada de carne mecanicamente separada de frango ou uma dieta com proteína livre. Os animais foram distribuídos aleatoriamente em gaiolas individuais, com temperatura controlada (22°C), por um período de 12 dias. ResultadosA dieta utilizando carne mecanicamente separada de frango resultou em elevada utilização líquida de proteína (3,74) e elevada digestibilidade verdadeira (96%). A composição de aminoácidos da proteína hidrolisada apresentou bons resultados, embora metionina e cistina tenham apresentado baixos valores, sendo considerados aminoácidos limitantes. A composição química mostrou altos valores de proteína no hidrolisado obtido (62%). ConclusãoOs resultados obtidos neste trabalho sugerem que a proteína hidrolisada de carne mecanicamente separada de frango poderá ser utilizada como um suplemento em formulações alimentares, tais como formulações enterais, ou como fonte de complementação protéica na indústria de alimentos em geral.Núcleo de Editoração – PUC-Campinas2023-08-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9540Brazilian Journal of Nutrition; Vol. 22 No. 6 (2009): Revista de NutriçãoRevista de Nutrição; Vol. 22 Núm. 6 (2009): Revista de NutriçãoRevista de Nutrição; v. 22 n. 6 (2009): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPenghttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9540/6907Copyright (c) 2023 Daniele Misturini ROSSI, Simone Hickmann FLÔRES, Janaína Guimarães VENZKE, Marco Antonio Záchia AYUBhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMisturini ROSSI, Daniele Hickmann FLÔRES, SimoneGuimarães VENZKE, Janaína Záchia AYUB, Marco Antonio2023-08-31T18:57:33Zoai:ojs.periodicos.puc-campinas.edu.br:article/9540Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-08-31T18:57:33Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Biological evaluation of mechanically deboned chicken meat protein hydrolysate
Avaliação biológica do hidrolisado de proteína da carne de galinha desossada mecanicamente
title Biological evaluation of mechanically deboned chicken meat protein hydrolysate
spellingShingle Biological evaluation of mechanically deboned chicken meat protein hydrolysate
Misturini ROSSI, Daniele
Biological factors
Hydrolyzed vegetable protein
Protein
Epidemilogy, experimental
Fatores biológicos
Proteína hidrolisada vegetal
Proteína
Estudos experimentais
title_short Biological evaluation of mechanically deboned chicken meat protein hydrolysate
title_full Biological evaluation of mechanically deboned chicken meat protein hydrolysate
title_fullStr Biological evaluation of mechanically deboned chicken meat protein hydrolysate
title_full_unstemmed Biological evaluation of mechanically deboned chicken meat protein hydrolysate
title_sort Biological evaluation of mechanically deboned chicken meat protein hydrolysate
author Misturini ROSSI, Daniele
author_facet Misturini ROSSI, Daniele
Hickmann FLÔRES, Simone
Guimarães VENZKE, Janaína
Záchia AYUB, Marco Antonio
author_role author
author2 Hickmann FLÔRES, Simone
Guimarães VENZKE, Janaína
Záchia AYUB, Marco Antonio
author2_role author
author
author
dc.contributor.author.fl_str_mv Misturini ROSSI, Daniele
Hickmann FLÔRES, Simone
Guimarães VENZKE, Janaína
Záchia AYUB, Marco Antonio
dc.subject.por.fl_str_mv Biological factors
Hydrolyzed vegetable protein
Protein
Epidemilogy, experimental
Fatores biológicos
Proteína hidrolisada vegetal
Proteína
Estudos experimentais
topic Biological factors
Hydrolyzed vegetable protein
Protein
Epidemilogy, experimental
Fatores biológicos
Proteína hidrolisada vegetal
Proteína
Estudos experimentais
description ObjectiveThe objective of this study was to evaluate the biological properties of a protein hydrolysate obtained by enzymatic hydrolysis of mechanically deboned chicken meat. MethodsMechanically deboned chicken meat was hydrolysed using Alcalase 2.4 L FG and then dried in a spray-drier. Three groups (n=6) of male Wistar rats received diets containing casein, mechanically deboned chicken meat protein hydrolysate and a protein-free diet. The rats were randomly assigned to individual cages with controlled temperature (22°C) for 12 days. ResultsThe mechanically deboned chicken meat diet resulted in a good net protein utilization (3.74) and high true digestibility (96%)..The amino acid composition of the hydrolysate was relatively well balanced, but the concentrations of methionine and cystine were low, making them the limiting amino acids. The proximate chemical composition of the hydrolysate showed protein content to be as high as 62%. ConclusionThe results obtained in this work suggest that mechanically deboned chicken meat hydrolysate can be used as a protein enhancer in food preparations such as enteral formulations, and as an edible protein enhancer in general applications.
publishDate 2023
dc.date.none.fl_str_mv 2023-08-31
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9540
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9540
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9540/6907
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 22 No. 6 (2009): Revista de Nutrição
Revista de Nutrição; Vol. 22 Núm. 6 (2009): Revista de Nutrição
Revista de Nutrição; v. 22 n. 6 (2009): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
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