Interação de peptídeos provenientes da hidrólise enzimática de farelo de soja ciclodextrinas : avaliação da redução do amargor

• Autor(a) principal: Monge Neto, André Álvares
• Data de Publicação: 2013
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Estadual de Maringá (RI-UEM)
• Texto Completo: http://repositorio.uem.br:8080/jspui/handle/1/1468
• topic: Hidrolisado proteico; Farelo de soja; Solubilizar proteína; Hidrólise enzimática de proteínas; Ciclodextrinas; Língua eletrônica; Redução de amargor; Peptídeos; Brasil.; Protein hydrolysate; Soybean meal; Cyclodextrin; Electronic tongue; Bitterness; Brazil.; Ciências Agrárias; Ciência e Tecnologia de Alimentos

Enzymatic hydrolysis confers protein soybean meal improvement in functional and nutritional characteristics. However, hydrophobic peptides are exposed causing pronounced bitterness in the hydrolysate. The objective of this work was evaluating the interaction of peptides present in the enzymatic hydrolysate of soybean meal with α -,β and γ-cyclodextrins in order to reduce the bitterness. Each of the cyclodextrins was added in the mass fractions of 1.5%, 2.0% and 2.5% in a hydrolysate of soybean meal prepared with the enzyme Alcalase® 2.4 L at a concentration of 1% (protein / protein). Instrumental tests were performed to identify possible interactions with components. H1 NMR spectra evidence strong interactions among the aromatic and aliphatic regions of the peptides with the internal cavities of the cyclodextrins. Analysis by an electronic tongue showed that α -and &#946-cyclodextrins addition to the hydrolysate at concentrations of 1.5% and 2.0% (w/w), respectively, causes higher differences in relation to control sample. This difference was sensorially perceptible to untrained taster in one test ranking according to the bitterness of the samples, being considered less bitter than the control.