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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
25/01/2016 |
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Data da última atualização: |
28/01/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
TONON, R. V.; SANTOS, B. A. dos; COUTO, C. C.; MELINGER-SILVA, C.; BRIGIDA, A. I. S.; CABRAL, L. M. C. |
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Afiliação: |
RENATA VALERIANO TONON, CTAA; Bianca A. dos Santos, UFRRJ; Cinthia C. Couto, UERJ; CAROLINE MELLINGER SILVA, CTAA; ANA IRAIDY SANTA BRIGIDA, CTAA; LOURDES MARIA CORREA CABRAL, CTAA. |
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Título: |
Coupling of ultrafiltration and enzymatic hydrolysis aiming at valorizing shrimp wastewater. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Food Chemistry, v. 198, p. 20-27, 2016. |
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Idioma: |
Inglês |
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Notas: |
available on line 29 november 2015. |
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Conteúdo: |
The objective of this work was to obtain a protein hydrolysate from the wastewater generated during shrimp cooking, by coupling ultrafiltration and enzymatic hydrolysis processes. Initially, the effluent was concentrated by ultrafiltration, reaching a protein concentration factor of 3.2. The concentrated effluent was then enzymatically hydrolyzed, aiming at obtaining peptides with antioxidant capacity. The effects of some process variables ? temperature (55?75 C), pH (7?9) and enzyme/substrate (E/S) ratio (0.1?2.5%) ? on the degree of hydrolysis and the antioxidant capacity were evaluated. The increase in temperature and pH resulted in lower degree of hydrolysis and higher antioxidant capacity. The conditions selected as the most suitable were: temperature of 75 C, pH of 9.0 and E/S ratio of 0.1%. The hydrolysates produced at these conditions were also evaluated for total amino acid content and electrophoretic profile, showing a suitable amount of essential amino acids that covers the recommended daily needs. |
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Palavras-Chave: |
Antioxidant capacity; Concentration; Degree of hydrolysis. |
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Thesaurus Nal: |
amino acids; peptides. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01775naa a2200253 a 4500
001 2035006
005 2016-01-28
008 2016 bl uuuu u00u1 u #d
100 1 $aTONON, R. V.
245 $aCoupling of ultrafiltration and enzymatic hydrolysis aiming at valorizing shrimp wastewater.$h[electronic resource]
260 $c2016
500 $aavailable on line 29 november 2015.
520 $aThe objective of this work was to obtain a protein hydrolysate from the wastewater generated during shrimp cooking, by coupling ultrafiltration and enzymatic hydrolysis processes. Initially, the effluent was concentrated by ultrafiltration, reaching a protein concentration factor of 3.2. The concentrated effluent was then enzymatically hydrolyzed, aiming at obtaining peptides with antioxidant capacity. The effects of some process variables ? temperature (55?75 C), pH (7?9) and enzyme/substrate (E/S) ratio (0.1?2.5%) ? on the degree of hydrolysis and the antioxidant capacity were evaluated. The increase in temperature and pH resulted in lower degree of hydrolysis and higher antioxidant capacity. The conditions selected as the most suitable were: temperature of 75 C, pH of 9.0 and E/S ratio of 0.1%. The hydrolysates produced at these conditions were also evaluated for total amino acid content and electrophoretic profile, showing a suitable amount of essential amino acids that covers the recommended daily needs.
650 $aamino acids
650 $apeptides
653 $aAntioxidant capacity
653 $aConcentration
653 $aDegree of hydrolysis
700 1 $aSANTOS, B. A. dos
700 1 $aCOUTO, C. C.
700 1 $aMELINGER-SILVA, C.
700 1 $aBRIGIDA, A. I. S.
700 1 $aCABRAL, L. M. C.
773 $tFood Chemistry$gv. 198, p. 20-27, 2016.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Registro |
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URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
23/08/2013 |
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Data da última atualização: |
26/09/2013 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
BUENO, A. de F.; BORTOLOTTO, O. C.; POMARI, A. F.; ROGGIA, S.; CORRÊA-FERREIRA, B. S.; FRANÇA-NETO, J. B. |
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Afiliação: |
ADENEY DE FREITAS BUENO, CNPSO; UFPR; USP; SAMUEL ROGGIA, CNPSO; CNPSo (pesquisadora aposentada); JOSE DE BARROS FRANÇA NETO, CNPSO. |
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Título: |
Quando se deve controlar percevejos na soja? |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
In: REUNIÃO DE PESQUISA DE SOJA DA REGIÃO CENTRAL DO BRASIL, 33., 2013, Londrina. Resumos expandidos... Brasília, DF: Embrapa, 2013. |
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Páginas: |
p. 50-53. |
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Idioma: |
Português |
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Thesagro: |
Praga de planta; Soja. |
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Thesaurus NAL: |
Plant pests; Soybeans. |
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Categoria do assunto: |
O Insetos e Entomologia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/88696/1/Quando-se-deve-controlar-percevejos-na-soja.pdf
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Marc: |
LEADER 00665nam a2200217 a 4500
001 1964691
005 2013-09-26
008 2013 bl uuuu u00u1 u #d
100 1 $aBUENO, A. de F.
245 $aQuando se deve controlar percevejos na soja?
260 $aIn: REUNIÃO DE PESQUISA DE SOJA DA REGIÃO CENTRAL DO BRASIL, 33., 2013, Londrina. Resumos expandidos... Brasília, DF: Embrapa$c2013
300 $ap. 50-53.
650 $aPlant pests
650 $aSoybeans
650 $aPraga de planta
650 $aSoja
700 1 $aBORTOLOTTO, O. C.
700 1 $aPOMARI, A. F.
700 1 $aROGGIA, S.
700 1 $aCORRÊA-FERREIRA, B. S.
700 1 $aFRANÇA-NETO, J. B.
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Embrapa Soja (CNPSO) |
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