The influence of particle size in the enzymatic extraction of soybean meal protein - DOI: 10.4025/actascitechnol.v31i2.696

Detalhes bibliográficos
Autor(a) principal: Stenzel, Maura
Data de Publicação: 2009
Outros Autores: Girata, Ana Kelly, Pereira, Nehemias Curvelo, Zanin, Gisella Maria, Lima, Oswaldo Curty Motta
Tipo de documento: Artigo
Idioma: por
Título da fonte: Acta scientiarum. Technology (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/696
Resumo: The objective of this work was to verify the influence of particle size in the results of enzymatic extraction of soybean meal protein. The meal was classified in homogeneous fractions, and each was subjected to enzymatic hydrolysis with Alcalase and Flavourzyme proteases. The hydrolyses were conducted at 60°C, with agitation of 100 rpm, 0.5% concentration of Alcalase (protein/protein) for three hours, and 1% concentration of Flavourzyme (protein/protein) for five hours. The results were analyzed based on the amount of solubilized protein, determined through the Lowry method. The granulometric analysis of the meal showed that almost half of the sample is composed of particles larger that 1.68 mm. The model that resulted in the best adjustment of experimental data was GGS, and the Sauter mean diameter of the sample was 1.150 mm. Regarding enzymatic hydrolysis, a trend of increase in the amount of solubilized protein was verified for both enzymes for the finer fractions and greater effectiveness of Alcalase in the protein extraction.
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spelling The influence of particle size in the enzymatic extraction of soybean meal protein - DOI: 10.4025/actascitechnol.v31i2.696Influência do tamanho das partículas na solubilização enzimática da proteína do farelo de soja - DOI: 10.4025/actascitechnol.v31i2.696soybean mealgranulometric analysissoybean proteinsoybean enzyme extractionfarelo de sojaclassificação granulométricaproteína de sojasolubilização enzimáticaProcessos BioquímicosThe objective of this work was to verify the influence of particle size in the results of enzymatic extraction of soybean meal protein. The meal was classified in homogeneous fractions, and each was subjected to enzymatic hydrolysis with Alcalase and Flavourzyme proteases. The hydrolyses were conducted at 60°C, with agitation of 100 rpm, 0.5% concentration of Alcalase (protein/protein) for three hours, and 1% concentration of Flavourzyme (protein/protein) for five hours. The results were analyzed based on the amount of solubilized protein, determined through the Lowry method. The granulometric analysis of the meal showed that almost half of the sample is composed of particles larger that 1.68 mm. The model that resulted in the best adjustment of experimental data was GGS, and the Sauter mean diameter of the sample was 1.150 mm. Regarding enzymatic hydrolysis, a trend of increase in the amount of solubilized protein was verified for both enzymes for the finer fractions and greater effectiveness of Alcalase in the protein extraction.O objetivo deste trabalho foi verificar a influência do tamanho das partículas na quantidade de proteína solubilizada a partir do farelo de soja. O farelo foi peneirado e cada fração foi submetida à hidrólise enzimática com as proteases Alcalase e Flavourzyme. As hidrólises foram realizadas a 60ºC, agitação de 100 rpm, concentração de Alcalase 0,5% (proteína/proteína) por 3h e concentração de Flavourzyme 1% (proteína/proteína) por 5h. A quantidade de proteína solubilizada foi determinada pelo método de Lowry. A análise granulométrica do farelo mostrou que quase metade da amostra corresponde a partículas maiores que 1,68 mm. O modelo que resultou em melhor ajuste dos dados foi o GGS, e o diâmetro médio de Sauter da amostra foi 1,150 mm. Com relação à hidrólise enzimática, para as duas enzimas foi verificada uma tendência de aumento na quantidade solubilizada para as frações mais finas e maior efetividade da Alcalase na solubilização proteica.Universidade Estadual De Maringá2009-06-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/69610.4025/actascitechnol.v31i2.696Acta Scientiarum. Technology; Vol 31 No 2 (2009); 195-200Acta Scientiarum. Technology; v. 31 n. 2 (2009); 195-2001806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/696/696Stenzel, MauraGirata, Ana KellyPereira, Nehemias CurveloZanin, Gisella MariaLima, Oswaldo Curty Mottainfo:eu-repo/semantics/openAccess2024-05-17T13:02:29Zoai:periodicos.uem.br/ojs:article/696Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2024-05-17T13:02:29Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv The influence of particle size in the enzymatic extraction of soybean meal protein - DOI: 10.4025/actascitechnol.v31i2.696
Influência do tamanho das partículas na solubilização enzimática da proteína do farelo de soja - DOI: 10.4025/actascitechnol.v31i2.696
title The influence of particle size in the enzymatic extraction of soybean meal protein - DOI: 10.4025/actascitechnol.v31i2.696
spellingShingle The influence of particle size in the enzymatic extraction of soybean meal protein - DOI: 10.4025/actascitechnol.v31i2.696
Stenzel, Maura
soybean meal
granulometric analysis
soybean protein
soybean enzyme extraction
farelo de soja
classificação granulométrica
proteína de soja
solubilização enzimática
Processos Bioquímicos
title_short The influence of particle size in the enzymatic extraction of soybean meal protein - DOI: 10.4025/actascitechnol.v31i2.696
title_full The influence of particle size in the enzymatic extraction of soybean meal protein - DOI: 10.4025/actascitechnol.v31i2.696
title_fullStr The influence of particle size in the enzymatic extraction of soybean meal protein - DOI: 10.4025/actascitechnol.v31i2.696
title_full_unstemmed The influence of particle size in the enzymatic extraction of soybean meal protein - DOI: 10.4025/actascitechnol.v31i2.696
title_sort The influence of particle size in the enzymatic extraction of soybean meal protein - DOI: 10.4025/actascitechnol.v31i2.696
author Stenzel, Maura
author_facet Stenzel, Maura
Girata, Ana Kelly
Pereira, Nehemias Curvelo
Zanin, Gisella Maria
Lima, Oswaldo Curty Motta
author_role author
author2 Girata, Ana Kelly
Pereira, Nehemias Curvelo
Zanin, Gisella Maria
Lima, Oswaldo Curty Motta
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Stenzel, Maura
Girata, Ana Kelly
Pereira, Nehemias Curvelo
Zanin, Gisella Maria
Lima, Oswaldo Curty Motta
dc.subject.por.fl_str_mv soybean meal
granulometric analysis
soybean protein
soybean enzyme extraction
farelo de soja
classificação granulométrica
proteína de soja
solubilização enzimática
Processos Bioquímicos
topic soybean meal
granulometric analysis
soybean protein
soybean enzyme extraction
farelo de soja
classificação granulométrica
proteína de soja
solubilização enzimática
Processos Bioquímicos
description The objective of this work was to verify the influence of particle size in the results of enzymatic extraction of soybean meal protein. The meal was classified in homogeneous fractions, and each was subjected to enzymatic hydrolysis with Alcalase and Flavourzyme proteases. The hydrolyses were conducted at 60°C, with agitation of 100 rpm, 0.5% concentration of Alcalase (protein/protein) for three hours, and 1% concentration of Flavourzyme (protein/protein) for five hours. The results were analyzed based on the amount of solubilized protein, determined through the Lowry method. The granulometric analysis of the meal showed that almost half of the sample is composed of particles larger that 1.68 mm. The model that resulted in the best adjustment of experimental data was GGS, and the Sauter mean diameter of the sample was 1.150 mm. Regarding enzymatic hydrolysis, a trend of increase in the amount of solubilized protein was verified for both enzymes for the finer fractions and greater effectiveness of Alcalase in the protein extraction.
publishDate 2009
dc.date.none.fl_str_mv 2009-06-17
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 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/696
10.4025/actascitechnol.v31i2.696
url http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/696
identifier_str_mv 10.4025/actascitechnol.v31i2.696
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/696/696
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Technology; Vol 31 No 2 (2009); 195-200
Acta Scientiarum. Technology; v. 31 n. 2 (2009); 195-200
1806-2563
1807-8664
reponame:Acta scientiarum. Technology (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta scientiarum. Technology (Online)
collection Acta scientiarum. Technology (Online)
repository.name.fl_str_mv Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actatech@uem.br
_version_ 1799315331472162816

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