Colágeno de frango: uma alternativa para agregar valor aos subprodutos da indústria avícola
Autor(a) principal: | |
---|---|
Data de Publicação: | 2018 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/15097 |
Resumo: | The process of elaboration of mechanically separated meat (MSM) generates 15% to 45% of residue. Obtaining collagen and protein hydrolysates is a promising alternative to add value to this residue. The methods to obtain the collagen and hydrolysates are based on chemical or enzymatic hydrolysis, another method that has been highlighted is the ultrasound method, which enables process time reduction and increase of yield. In this context, this project aims the obtaining of protein hydrolysates and collagen from residue of MSM of chicken through enzymatic hydrolysis assisted or not by ultrasound. The collagen of MSM residue of chicken extracted with pepsin presented good performance and high thermal stability, the triple helical structure was conserved, which was confirmed by electrophoresis (SDS-PAGE) and Fourier transform infrared (FTIR) analyzes, the collagen being composed mainly by collagen of type I. Concerning to the functionality, the collagen presented acid pH solubility and emulsifying activity index higher than conventional gelatins. Pre-treatment with ultrasound and time of enzymatic extraction with pepsin had a positive effect on the extraction yield of the collagen without affecting its integrity. The MSM residue collagen was hydrolyzed with the enzymes Alcalase® and Flavourzyme®, the highest degree of hydrolysis was obtained with Alcalase®. Differential scanning calorimetry (DSC), FTIR and SDS-PAGE confirmed the hydrolysis, which also affected the functionality of the hydrolyzed collagen, which showed a decrease in viscosity and foaming ability and an improvement in the emulsifying activity index. Thus, the MSM residue of chicken proved to be a technologically source viable for the extraction of collagen and the collagen of this residue was promising as an alternative to traditional collagens with potential for industrial application. Obtaining hydrolysates from collagen of MSM residue of chicken using Alcalase® and Flavourzyme® proved to be viable, with potential for future application. |
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2018-12-12T21:23:31Z2018-12-12T21:23:31Z2018-08-24http://repositorio.ufsm.br/handle/1/15097The process of elaboration of mechanically separated meat (MSM) generates 15% to 45% of residue. Obtaining collagen and protein hydrolysates is a promising alternative to add value to this residue. The methods to obtain the collagen and hydrolysates are based on chemical or enzymatic hydrolysis, another method that has been highlighted is the ultrasound method, which enables process time reduction and increase of yield. In this context, this project aims the obtaining of protein hydrolysates and collagen from residue of MSM of chicken through enzymatic hydrolysis assisted or not by ultrasound. The collagen of MSM residue of chicken extracted with pepsin presented good performance and high thermal stability, the triple helical structure was conserved, which was confirmed by electrophoresis (SDS-PAGE) and Fourier transform infrared (FTIR) analyzes, the collagen being composed mainly by collagen of type I. Concerning to the functionality, the collagen presented acid pH solubility and emulsifying activity index higher than conventional gelatins. Pre-treatment with ultrasound and time of enzymatic extraction with pepsin had a positive effect on the extraction yield of the collagen without affecting its integrity. The MSM residue collagen was hydrolyzed with the enzymes Alcalase® and Flavourzyme®, the highest degree of hydrolysis was obtained with Alcalase®. Differential scanning calorimetry (DSC), FTIR and SDS-PAGE confirmed the hydrolysis, which also affected the functionality of the hydrolyzed collagen, which showed a decrease in viscosity and foaming ability and an improvement in the emulsifying activity index. Thus, the MSM residue of chicken proved to be a technologically source viable for the extraction of collagen and the collagen of this residue was promising as an alternative to traditional collagens with potential for industrial application. Obtaining hydrolysates from collagen of MSM residue of chicken using Alcalase® and Flavourzyme® proved to be viable, with potential for future application.O processo de elaboração da carne mecanicamente separada (CMS) gera de 15% a 45% de resíduo. A obtenção de colágeno e hidrolisados proteicos é uma alternativa promissora para agregar valor a este resíduo. Os métodos de obtenção de colágeno e hidrolisados baseiam-se na hidrólise química ou enzimática, outro método que vem recebendo destaque é o ultrassom, que possibilita a redução do tempo de processo e aumento do rendimento. Diante deste contexto, este trabalho teve por objetivo a obtenção de hidrolisados proteicos e colágeno a partir do resíduo de CMS de frango através de hidrólise enzimática assistida ou não por ultrassom. O colágeno de resíduo de CMS de frango extraído com pepsina exibiu bom rendimento e elevada estabilidade térmica, a estrutura helicoidal tripla estava conservada, o que foi confirmado pelas análises de eletroforese (SDS-PAGE) e espectroscopia de infravermelho com transformada de Fourier (FTIR), sendo o colágeno constituído principalmente por colágeno do tipo I. Quanto a funcionalidade, o colágeno apresentou solubilidade elevada em pH ácido e índice de atividade emulsificante superior a gelatinas convencionais. O pré-tratamento com ultrassom e o tempo de extração enzimática com pepsina apresentaram efeito positivo sobre o rendimento de extração do colágeno sem afetar sua integridade. O colágeno de resíduo de CMS foi hidrolisado com as enzimas Alcalase® e Flavourzyme®, o maior grau de hidrólise foi obtido com Alcalase®. As análises de calorimetria exploratória diferencial (DSC), FTIR e SDS-PAGE confirmaram a hidrólise, que afetou também a funcionalidade do colágeno hidrolisado, que apresentou diminuição da viscosidade e capacidade de formação de espuma e melhora no índice de atividade emulsificante. Diante disso, o resíduo de CMS de frango comprovou ser uma fonte tecnologicamente viável para extração de colágeno e, o colágeno deste resíduo se mostrou promissor como alternativa aos colágenos tradicionais, com potencial de aplicação industrial. A obtenção de hidrolisados a partir de colágeno de resíduo de CMS de frango utilizando Alcalase® e Flavourzyme® se mostrou viável, com potencial para aplicação futura.porUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessFTIRSDS-PAGEPepsinaDSCUltrassomPropriedades funcionaisPepsin enzymeUltrasoundFunctional propertiesCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSColágeno de frango: uma alternativa para agregar valor aos subprodutos da indústria avícolaChicken collagen: an alternative to add value to subproducts of the poultry industryinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisKubota, Ernesto Hashimehttp://lattes.cnpq.br/8122022073477067Cansian, Rogério Luishttp://lattes.cnpq.br/9406649599736742Bertagnolli, Silvana Maria Michelinhttp://lattes.cnpq.br/1026792723511967Rosa, Claudia Severo dahttp://lattes.cnpq.br/0857679901020495Mazutti, Marcio Antoniohttp://lattes.cnpq.br/3520282081196395http://lattes.cnpq.br/3525898411112192Schmidt, Michele Mantelli5007000000066005ebbf8d4-22d6-44d2-914f-49fd8823c514b9288a0e-250b-48c1-94b4-c7a6662b4e9181c4faf2-bc68-431f-9b4b-00dadad0c64c8f0766ea-8530-40eb-bd8b-4a167d6837f36055e757-7deb-429b-aad2-85fad5dc5a78cfdc378b-398f-4883-8889-43a9ef5a4fb9reponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMLICENSElicense.txtlicense.txttext/plain; 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dc.title.por.fl_str_mv |
Colágeno de frango: uma alternativa para agregar valor aos subprodutos da indústria avícola |
dc.title.alternative.eng.fl_str_mv |
Chicken collagen: an alternative to add value to subproducts of the poultry industry |
title |
Colágeno de frango: uma alternativa para agregar valor aos subprodutos da indústria avícola |
spellingShingle |
Colágeno de frango: uma alternativa para agregar valor aos subprodutos da indústria avícola Schmidt, Michele Mantelli FTIR SDS-PAGE Pepsina DSC Ultrassom Propriedades funcionais Pepsin enzyme Ultrasound Functional properties CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Colágeno de frango: uma alternativa para agregar valor aos subprodutos da indústria avícola |
title_full |
Colágeno de frango: uma alternativa para agregar valor aos subprodutos da indústria avícola |
title_fullStr |
Colágeno de frango: uma alternativa para agregar valor aos subprodutos da indústria avícola |
title_full_unstemmed |
Colágeno de frango: uma alternativa para agregar valor aos subprodutos da indústria avícola |
title_sort |
Colágeno de frango: uma alternativa para agregar valor aos subprodutos da indústria avícola |
author |
Schmidt, Michele Mantelli |
author_facet |
Schmidt, Michele Mantelli |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Kubota, Ernesto Hashime |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/8122022073477067 |
dc.contributor.referee1.fl_str_mv |
Cansian, Rogério Luis |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/9406649599736742 |
dc.contributor.referee2.fl_str_mv |
Bertagnolli, Silvana Maria Michelin |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/1026792723511967 |
dc.contributor.referee3.fl_str_mv |
Rosa, Claudia Severo da |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/0857679901020495 |
dc.contributor.referee4.fl_str_mv |
Mazutti, Marcio Antonio |
dc.contributor.referee4Lattes.fl_str_mv |
http://lattes.cnpq.br/3520282081196395 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3525898411112192 |
dc.contributor.author.fl_str_mv |
Schmidt, Michele Mantelli |
contributor_str_mv |
Kubota, Ernesto Hashime Cansian, Rogério Luis Bertagnolli, Silvana Maria Michelin Rosa, Claudia Severo da Mazutti, Marcio Antonio |
dc.subject.por.fl_str_mv |
FTIR SDS-PAGE Pepsina DSC Ultrassom Propriedades funcionais |
topic |
FTIR SDS-PAGE Pepsina DSC Ultrassom Propriedades funcionais Pepsin enzyme Ultrasound Functional properties CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Pepsin enzyme Ultrasound Functional properties |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The process of elaboration of mechanically separated meat (MSM) generates 15% to 45% of residue. Obtaining collagen and protein hydrolysates is a promising alternative to add value to this residue. The methods to obtain the collagen and hydrolysates are based on chemical or enzymatic hydrolysis, another method that has been highlighted is the ultrasound method, which enables process time reduction and increase of yield. In this context, this project aims the obtaining of protein hydrolysates and collagen from residue of MSM of chicken through enzymatic hydrolysis assisted or not by ultrasound. The collagen of MSM residue of chicken extracted with pepsin presented good performance and high thermal stability, the triple helical structure was conserved, which was confirmed by electrophoresis (SDS-PAGE) and Fourier transform infrared (FTIR) analyzes, the collagen being composed mainly by collagen of type I. Concerning to the functionality, the collagen presented acid pH solubility and emulsifying activity index higher than conventional gelatins. Pre-treatment with ultrasound and time of enzymatic extraction with pepsin had a positive effect on the extraction yield of the collagen without affecting its integrity. The MSM residue collagen was hydrolyzed with the enzymes Alcalase® and Flavourzyme®, the highest degree of hydrolysis was obtained with Alcalase®. Differential scanning calorimetry (DSC), FTIR and SDS-PAGE confirmed the hydrolysis, which also affected the functionality of the hydrolyzed collagen, which showed a decrease in viscosity and foaming ability and an improvement in the emulsifying activity index. Thus, the MSM residue of chicken proved to be a technologically source viable for the extraction of collagen and the collagen of this residue was promising as an alternative to traditional collagens with potential for industrial application. Obtaining hydrolysates from collagen of MSM residue of chicken using Alcalase® and Flavourzyme® proved to be viable, with potential for future application. |
publishDate |
2018 |
dc.date.accessioned.fl_str_mv |
2018-12-12T21:23:31Z |
dc.date.available.fl_str_mv |
2018-12-12T21:23:31Z |
dc.date.issued.fl_str_mv |
2018-08-24 |
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.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/15097 |
url |
http://repositorio.ufsm.br/handle/1/15097 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
500700000006 |
dc.relation.confidence.fl_str_mv |
600 |
dc.relation.authority.fl_str_mv |
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dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
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