Obtenção de hidrolisado proteico de carne mecanicamente separada (CMS) e carcaças manualmente desossadas (CMD) de frango por hidrólise enzimática
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/3394 |
Resumo: | The production and use of protein hydrolysates, derived from animal and vegetable sources in specific formulations is an area of growing interest. Protein hydrolysates can be obtained mainly by three methods: alkaline hydrolysis, enzymatic hydrolysis and acid hydrolysis. However, enzymatic hydrolysis shows to be more beneficial, and with this purpose various enzymes from different sources are used in order to obtain protein rich hydrolysates. Three proteolytic enzymes called Papaína®, Flavourzyme® and Protamex® were used for hydrolysis of mechanically separated meat MSM and manually deboned chicken carcass MDC. The hydrolysis occurred in a thermostatic bath with controlled temperature, time and pH, specific to each of the three enzymes used. Proximal composition of raw materials and lyophilized hydrolysates obtained was performed. Also were performed control analysis of hydrolysis such as degree of hydrolysis, protein, total solids, ash and characterization of amino acid hydrolysates. The results were evaluated by analysis of variance and Tukey test. Protein hydrolysates obtained from MSM and MDC had high protein content characterizing them as a promising raw material in the formulation of special diets. The highest degree of hydrolysis with MCS was obtained with Papaína, and the most efficient MDC enzyme in the enzymatic hydrolysis was Papaína, followed by Protamex and Flavourzyme. The hydrolysates obtained from the MCS with Papaína obtained higher protein and soluble solids content and lower ash content when compared to other hydrolysates with Protamex and Flavourzyme. For the raw MDC, the highest levels of proteins were found in the hydrolyzate obtained with Papaína, soluble solids did not vary between Papaína and Protamex, but the enzyme Flavourzyme presented a smaller percentage of soluble solids (p <0.05) than the other two enzymes. The highest concentration of ash from the hydrolysates obtained from MDC with Protamex and Flavourzyme (6.75% to 7.97%) is the result of pH adjustment during hydrolysis. The amino acid composition of the hydrolysates demonstrates that both CMS and CMD derived from Papain obtained a composition closer to what is recommended by the control authorities. The functional properties of the hydrolysates are highly dependent on the degree of hydrolysis. The protein solubility increased with higher degree of hydrolysis and the hydrolyzate with highest solubility was MCS obtained from Papaína. The higher water retention capacity was presented by the enzyme hydrolyzate obtained with Flavourzyme on MSM and this property is inversely proportional to the degree of hydrolysis, such as the ability to retain oil which was higher with Flavourzyme on both raw materials. The emulsifying capacity was also higher with Flavourzyme on MSM, since this property also depends on the degree of hydrolysis. Therefore, based on the results, enzymatic hydrolysis becomes a useful tool for processing meat based raw materials. |
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2014-11-252014-11-252012-09-12OLIVEIRA, Mari Silvia Rodrigues de. Obtainment of proteic hydrolysate from mechanically separated meat (MSM) and manually deboned chicken carcasses (MDC) by enzymatic hydrolysis.. 2012. 154 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012.http://repositorio.ufsm.br/handle/1/3394The production and use of protein hydrolysates, derived from animal and vegetable sources in specific formulations is an area of growing interest. Protein hydrolysates can be obtained mainly by three methods: alkaline hydrolysis, enzymatic hydrolysis and acid hydrolysis. However, enzymatic hydrolysis shows to be more beneficial, and with this purpose various enzymes from different sources are used in order to obtain protein rich hydrolysates. Three proteolytic enzymes called Papaína®, Flavourzyme® and Protamex® were used for hydrolysis of mechanically separated meat MSM and manually deboned chicken carcass MDC. The hydrolysis occurred in a thermostatic bath with controlled temperature, time and pH, specific to each of the three enzymes used. Proximal composition of raw materials and lyophilized hydrolysates obtained was performed. Also were performed control analysis of hydrolysis such as degree of hydrolysis, protein, total solids, ash and characterization of amino acid hydrolysates. The results were evaluated by analysis of variance and Tukey test. Protein hydrolysates obtained from MSM and MDC had high protein content characterizing them as a promising raw material in the formulation of special diets. The highest degree of hydrolysis with MCS was obtained with Papaína, and the most efficient MDC enzyme in the enzymatic hydrolysis was Papaína, followed by Protamex and Flavourzyme. The hydrolysates obtained from the MCS with Papaína obtained higher protein and soluble solids content and lower ash content when compared to other hydrolysates with Protamex and Flavourzyme. For the raw MDC, the highest levels of proteins were found in the hydrolyzate obtained with Papaína, soluble solids did not vary between Papaína and Protamex, but the enzyme Flavourzyme presented a smaller percentage of soluble solids (p <0.05) than the other two enzymes. The highest concentration of ash from the hydrolysates obtained from MDC with Protamex and Flavourzyme (6.75% to 7.97%) is the result of pH adjustment during hydrolysis. The amino acid composition of the hydrolysates demonstrates that both CMS and CMD derived from Papain obtained a composition closer to what is recommended by the control authorities. The functional properties of the hydrolysates are highly dependent on the degree of hydrolysis. The protein solubility increased with higher degree of hydrolysis and the hydrolyzate with highest solubility was MCS obtained from Papaína. The higher water retention capacity was presented by the enzyme hydrolyzate obtained with Flavourzyme on MSM and this property is inversely proportional to the degree of hydrolysis, such as the ability to retain oil which was higher with Flavourzyme on both raw materials. The emulsifying capacity was also higher with Flavourzyme on MSM, since this property also depends on the degree of hydrolysis. Therefore, based on the results, enzymatic hydrolysis becomes a useful tool for processing meat based raw materials.A produção e a utilização de hidrolisados proteicos, oriundos de fontes animais e vegetais, em formulações específicas é uma área de crescente interesse. Os hidrolisados proteicos podem ser obtidos basicamente por três métodos, hidrólise alcalina, hidrólise enzimática e a hidrólise ácida. Porém, a hidrólise enzimática apresenta-se mais benéfica, e com este intuito várias enzimas das mais diferentes fontes são utilizadas, com a finalidade de obter hidrolisados proteicos, ricos em proteínas. Neste estudo foram utilizadas três enzimas proteolíticas denominadas de Papaína®, Flavourzyme® e Protamex® para a hidrólise de carne mecanicamente separada (CMS) e carcaça manualmente desossada (CMD) de frango. A hidrólise ocorreu em banho termostatizado com temperatura, tempo e pH controlados e específicos para cada uma das três enzimas utilizadas. Foi determinada a composição proximal das matérias-primas e dos hidrolisados liofilizados obtidos, também foram realizadas análises de controle da hidrólise como grau de hidrólise, teores de proteínas, sólidos totais, cinzas e caracterização de aminoácidos dos hidrolisados. Os resultados foram avaliados por análise de variância e teste de médias de Tukey. Os hidrolisados proteicos obtidos da CMS e da CMD de frango apresentaram alto conteúdo proteico caracterizando-se como uma matéria-prima promissora na formulação de dietas especiais. O maior grau de hidrólise com a CMS foi obtido com a Papaína, e para a CMD a enzima mais eficiente na hidrólise enzimática foi a Protamex seguida da Papaína e da Flavourzyme. Os hidrolisados obtidos a partir da CMS com a Papaína obtiveram maior teor proteico, de sólidos solúveis e menor teor de cinzas quando comparados com outros hidrolisados obtidos com a Flavourzyme e a Protamex. Para a matéria prima CMD, os maiores teores de proteínas foram encontrados no hidrolisado obtido com a Papaína, os sólidos solúveis não variaram entre a Papaína e Protamex, porém a enzima Flavourzyme apresentou um percentual de sólidos solúveis menores (p<0,05) que as outras duas enzimas. A maior concentração de cinzas dos hidrolisados provenientes da CMD obtidos com a Flavourzyme e com a Protamex (6,75% a 7,97%) é decorrente do ajustamento do pH durante a hidrólise. A composição de aminoácidos demonstra que os hidrolisados oriundos tanto da CMS como da CMD obtidos da Papaína possuem uma composição mais próxima da recomendada pelos órgãos de controle. As propriedades funcionais dos hidrolisados são altamente dependentes do grau de hidrólise. A solubilidade proteica aumentou com o aumento do grau de hidrólise e o hidrolisado que apresentou maior solubilidade foi com a CMS e com a papaína como enzima. A maior capacidade de retenção de água foi apresentada pelo hidrolisado obtido com a enzima Flavourzyme na CMS, e esta propriedade é inversamente proporcional ao grau de hidrólise. Da mesma forma a capacidade de retenção de óleo foi maior para a Flavourzyme, nas duas matérias-primas utilizadas. A capacidade emulsificante também foi maior para a Flavourzyme na CMS, já que esta propriedade também depende do grau de hidrólise. Assim, com base nos resultados obtidos conclui-se que a hidrólise enzimática torna-se uma ferramenta bastante útil na transformação das matérias-primas cárneas.application/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosHidrolisado protéicoHidrólise enzimáticaCarne mecanicamente separadaCarcaça manualmente desossadaProtein hydrolyzateEnzymatic hydrolysisMechanically separated meatManually deboned chicken carcassesCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSObtenção de hidrolisado proteico de carne mecanicamente separada (CMS) e carcaças manualmente desossadas (CMD) de frango por hidrólise enzimáticaObtainment of proteic hydrolysate from mechanically separated meat (MSM) and manually deboned chicken carcasses (MDC) by enzymatic hydrolysis.info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisTerra, Nelcindo Nascimentohttp://lattes.cnpq.br/4871318542229253Campos, Rogério Manoel Lemes dehttp://lattes.cnpq.br/3980086971020795Fries, Leadir Lucy Martinshttp://lattes.cnpq.br/5099404254254292Kubota, Ernesto Hashimehttp://lattes.cnpq.br/8122022073477067Benitez, Lisianne Britteshttp://lattes.cnpq.br/2698873972300996http://lattes.cnpq.br/9983312363799789Oliveira, Mari Silvia Rodrigues de500700000006400300300300300300300bfa3c97a-4d50-46ea-949a-c273c21e15f2aadccac9-a65d-475b-8e60-3c68d161db44576dd3f9-350c-41ac-9765-a5feccfdf42d259ee132-f44e-4af7-a95c-683d878674358091fc30-d9fc-45db-9ade-ee63dad57e693151ec73-5c79-4410-a301-b60159074b26info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALOLIVEIRA, MARI SILVIA RODRIGUES.pdfapplication/pdf1430050http://repositorio.ufsm.br/bitstream/1/3394/1/OLIVEIRA%2c%20MARI%20SILVIA%20RODRIGUES.pdf58b59606e08da9b01f950b1bd3516da7MD51TEXTOLIVEIRA, MARI SILVIA RODRIGUES.pdf.txtOLIVEIRA, MARI SILVIA RODRIGUES.pdf.txtExtracted texttext/plain308774http://repositorio.ufsm.br/bitstream/1/3394/2/OLIVEIRA%2c%20MARI%20SILVIA%20RODRIGUES.pdf.txtfa9dea5b48f0a1f83bee5f7b6066f4edMD52THUMBNAILOLIVEIRA, MARI SILVIA RODRIGUES.pdf.jpgOLIVEIRA, MARI SILVIA RODRIGUES.pdf.jpgIM Thumbnailimage/jpeg5379http://repositorio.ufsm.br/bitstream/1/3394/3/OLIVEIRA%2c%20MARI%20SILVIA%20RODRIGUES.pdf.jpg10d4548ec276e962b2a486e88d4e1833MD531/33942022-08-29 14:08:44.099oai:repositorio.ufsm.br:1/3394Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-08-29T17:08:44Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Obtenção de hidrolisado proteico de carne mecanicamente separada (CMS) e carcaças manualmente desossadas (CMD) de frango por hidrólise enzimática |
dc.title.alternative.eng.fl_str_mv |
Obtainment of proteic hydrolysate from mechanically separated meat (MSM) and manually deboned chicken carcasses (MDC) by enzymatic hydrolysis. |
title |
Obtenção de hidrolisado proteico de carne mecanicamente separada (CMS) e carcaças manualmente desossadas (CMD) de frango por hidrólise enzimática |
spellingShingle |
Obtenção de hidrolisado proteico de carne mecanicamente separada (CMS) e carcaças manualmente desossadas (CMD) de frango por hidrólise enzimática Oliveira, Mari Silvia Rodrigues de Hidrolisado protéico Hidrólise enzimática Carne mecanicamente separada Carcaça manualmente desossada Protein hydrolyzate Enzymatic hydrolysis Mechanically separated meat Manually deboned chicken carcasses CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Obtenção de hidrolisado proteico de carne mecanicamente separada (CMS) e carcaças manualmente desossadas (CMD) de frango por hidrólise enzimática |
title_full |
Obtenção de hidrolisado proteico de carne mecanicamente separada (CMS) e carcaças manualmente desossadas (CMD) de frango por hidrólise enzimática |
title_fullStr |
Obtenção de hidrolisado proteico de carne mecanicamente separada (CMS) e carcaças manualmente desossadas (CMD) de frango por hidrólise enzimática |
title_full_unstemmed |
Obtenção de hidrolisado proteico de carne mecanicamente separada (CMS) e carcaças manualmente desossadas (CMD) de frango por hidrólise enzimática |
title_sort |
Obtenção de hidrolisado proteico de carne mecanicamente separada (CMS) e carcaças manualmente desossadas (CMD) de frango por hidrólise enzimática |
author |
Oliveira, Mari Silvia Rodrigues de |
author_facet |
Oliveira, Mari Silvia Rodrigues de |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Terra, Nelcindo Nascimento |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/4871318542229253 |
dc.contributor.referee1.fl_str_mv |
Campos, Rogério Manoel Lemes de |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/3980086971020795 |
dc.contributor.referee2.fl_str_mv |
Fries, Leadir Lucy Martins |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/5099404254254292 |
dc.contributor.referee3.fl_str_mv |
Kubota, Ernesto Hashime |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/8122022073477067 |
dc.contributor.referee4.fl_str_mv |
Benitez, Lisianne Brittes |
dc.contributor.referee4Lattes.fl_str_mv |
http://lattes.cnpq.br/2698873972300996 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/9983312363799789 |
dc.contributor.author.fl_str_mv |
Oliveira, Mari Silvia Rodrigues de |
contributor_str_mv |
Terra, Nelcindo Nascimento Campos, Rogério Manoel Lemes de Fries, Leadir Lucy Martins Kubota, Ernesto Hashime Benitez, Lisianne Brittes |
dc.subject.por.fl_str_mv |
Hidrolisado protéico Hidrólise enzimática Carne mecanicamente separada Carcaça manualmente desossada |
topic |
Hidrolisado protéico Hidrólise enzimática Carne mecanicamente separada Carcaça manualmente desossada Protein hydrolyzate Enzymatic hydrolysis Mechanically separated meat Manually deboned chicken carcasses CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Protein hydrolyzate Enzymatic hydrolysis Mechanically separated meat Manually deboned chicken carcasses |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The production and use of protein hydrolysates, derived from animal and vegetable sources in specific formulations is an area of growing interest. Protein hydrolysates can be obtained mainly by three methods: alkaline hydrolysis, enzymatic hydrolysis and acid hydrolysis. However, enzymatic hydrolysis shows to be more beneficial, and with this purpose various enzymes from different sources are used in order to obtain protein rich hydrolysates. Three proteolytic enzymes called Papaína®, Flavourzyme® and Protamex® were used for hydrolysis of mechanically separated meat MSM and manually deboned chicken carcass MDC. The hydrolysis occurred in a thermostatic bath with controlled temperature, time and pH, specific to each of the three enzymes used. Proximal composition of raw materials and lyophilized hydrolysates obtained was performed. Also were performed control analysis of hydrolysis such as degree of hydrolysis, protein, total solids, ash and characterization of amino acid hydrolysates. The results were evaluated by analysis of variance and Tukey test. Protein hydrolysates obtained from MSM and MDC had high protein content characterizing them as a promising raw material in the formulation of special diets. The highest degree of hydrolysis with MCS was obtained with Papaína, and the most efficient MDC enzyme in the enzymatic hydrolysis was Papaína, followed by Protamex and Flavourzyme. The hydrolysates obtained from the MCS with Papaína obtained higher protein and soluble solids content and lower ash content when compared to other hydrolysates with Protamex and Flavourzyme. For the raw MDC, the highest levels of proteins were found in the hydrolyzate obtained with Papaína, soluble solids did not vary between Papaína and Protamex, but the enzyme Flavourzyme presented a smaller percentage of soluble solids (p <0.05) than the other two enzymes. The highest concentration of ash from the hydrolysates obtained from MDC with Protamex and Flavourzyme (6.75% to 7.97%) is the result of pH adjustment during hydrolysis. The amino acid composition of the hydrolysates demonstrates that both CMS and CMD derived from Papain obtained a composition closer to what is recommended by the control authorities. The functional properties of the hydrolysates are highly dependent on the degree of hydrolysis. The protein solubility increased with higher degree of hydrolysis and the hydrolyzate with highest solubility was MCS obtained from Papaína. The higher water retention capacity was presented by the enzyme hydrolyzate obtained with Flavourzyme on MSM and this property is inversely proportional to the degree of hydrolysis, such as the ability to retain oil which was higher with Flavourzyme on both raw materials. The emulsifying capacity was also higher with Flavourzyme on MSM, since this property also depends on the degree of hydrolysis. Therefore, based on the results, enzymatic hydrolysis becomes a useful tool for processing meat based raw materials. |
publishDate |
2012 |
dc.date.issued.fl_str_mv |
2012-09-12 |
dc.date.accessioned.fl_str_mv |
2014-11-25 |
dc.date.available.fl_str_mv |
2014-11-25 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
OLIVEIRA, Mari Silvia Rodrigues de. Obtainment of proteic hydrolysate from mechanically separated meat (MSM) and manually deboned chicken carcasses (MDC) by enzymatic hydrolysis.. 2012. 154 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/3394 |
identifier_str_mv |
OLIVEIRA, Mari Silvia Rodrigues de. Obtainment of proteic hydrolysate from mechanically separated meat (MSM) and manually deboned chicken carcasses (MDC) by enzymatic hydrolysis.. 2012. 154 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012. |
url |
http://repositorio.ufsm.br/handle/1/3394 |
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por |
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Universidade Federal de Santa Maria |
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UFSM |
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BR |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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