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Registro Completo |
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
13/02/2017 |
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Data da última atualização: |
13/02/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BERNARDI, D. M.; DE PARIS, L. D.; DIETERICH, F.; SILVA, F. G. D. e; BOSCOLO, W. R.; SARY, C.; SIGNOR, A.; BERTOL, T. M.; SGARBIERI, V. C. |
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Afiliação: |
DANIELA MIOTTO BERNARDI, UNICAMP; LENADRO DANIEL DE PARIS, Falbom Agroindústria; FABIANA DIETERICH, Falbom Agroindústria; FERNANDA GUIMARÃES DUMMOND E SILVA, UNICAMP; WILSON ROGÉRIO BOSCOLO, UNIOESTE; CEZAR SARY, Falbom Agroindústria; ALTEVIR SIGNOR, Falbom Agroindústria; TERESINHA MARISA BERTOL, CNPSA; VADEMIRO CARLOS SGARBIERI, UNICAMP. |
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Título: |
Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Food Science and Technology, Campinas, v. 36, n. 4, p. 709-716, 2016. |
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DOI: |
http://dx.doi.org/10.1590/1678-457X.15216 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: The objective of this work was to produce protein hydrolysates from by-products of the Nile tilapia fileting process, and to assess the effects of different hydrolysis times on the antioxidant activity of the hydrolysed animal-based protein, in free form and incorporated into a food matrix. Gutted tilapia heads and carcasses were hydrolysed by Alcalase for different hydrolysis times producing six hydrolysates. The protein content, degree of hydrolysis, reverse-phase high-performance liquid chromatography, and antioxidant activity by the ORAC, FRAP and TEAC methods were analysed. Three mini-hamburger formulations were produced and the lipidic oxidation of mini-hamburger was determined by TBARS. The protein contained in the residue was completely recovered in the process. The hydrolysates varied in their degree of hydrolysis, but presented similar levels of antioxidant activity. In the mini-hamburgers the hydrolysate was capable of delaying oxidation after 7 days of storage. Hydrolysis of tilapia processing by-products produced peptides may be used in the formulation of functional foods. Practical Application: The practical application of this work is the production of peptides with antioxidant activity using protein recovery from a raw material considered a residue or by-product of Nile Tilapia processing. |
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Palavras-Chave: |
Nile tilapia; Peptina; Protein. |
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Thesagro: |
Antioxidante; Hidrólise; Nutrição; Oreochromis Niloticus; Proteína; Tilápia nilótica. |
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Thesaurus Nal: |
antioxidants; fish; hydrolysis; Nutrition. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02459naa a2200385 a 4500
001 2063734
005 2017-02-13
008 2016 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1590/1678-457X.15216$2DOI
100 1 $aBERNARDI, D. M.
245 $aProduction of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity.$h[electronic resource]
260 $c2016
520 $aAbstract: The objective of this work was to produce protein hydrolysates from by-products of the Nile tilapia fileting process, and to assess the effects of different hydrolysis times on the antioxidant activity of the hydrolysed animal-based protein, in free form and incorporated into a food matrix. Gutted tilapia heads and carcasses were hydrolysed by Alcalase for different hydrolysis times producing six hydrolysates. The protein content, degree of hydrolysis, reverse-phase high-performance liquid chromatography, and antioxidant activity by the ORAC, FRAP and TEAC methods were analysed. Three mini-hamburger formulations were produced and the lipidic oxidation of mini-hamburger was determined by TBARS. The protein contained in the residue was completely recovered in the process. The hydrolysates varied in their degree of hydrolysis, but presented similar levels of antioxidant activity. In the mini-hamburgers the hydrolysate was capable of delaying oxidation after 7 days of storage. Hydrolysis of tilapia processing by-products produced peptides may be used in the formulation of functional foods. Practical Application: The practical application of this work is the production of peptides with antioxidant activity using protein recovery from a raw material considered a residue or by-product of Nile Tilapia processing.
650 $aantioxidants
650 $afish
650 $ahydrolysis
650 $aNutrition
650 $aAntioxidante
650 $aHidrólise
650 $aNutrição
650 $aOreochromis Niloticus
650 $aProteína
650 $aTilápia nilótica
653 $aNile tilapia
653 $aPeptina
653 $aProtein
700 1 $aDE PARIS, L. D.
700 1 $aDIETERICH, F.
700 1 $aSILVA, F. G. D. e
700 1 $aBOSCOLO, W. R.
700 1 $aSARY, C.
700 1 $aSIGNOR, A.
700 1 $aBERTOL, T. M.
700 1 $aSGARBIERI, V. C.
773 $tFood Science and Technology, Campinas$gv. 36, n. 4, p. 709-716, 2016.
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Registro original: |
Embrapa Suínos e Aves (CNPSA) |
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