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| Registros recuperados : 7 | |
| 1. |  | COUTO, C. C.; MAMEDE, A. M. G.; GALDEANO, M. C.; OLIVEIRA, E. M. M.; FREITAS-SILVA, O. Preparação de material de referência para blends de café arábica e robusta. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais. Gramado: SBCTA Regional, 2016. 6 p. 6 p. Food: the tree that sustains life. 644.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 2. | | COUTO, C. C; SANTOS, T. F.; MAMEDE, A. M. G. N.; FRANCA, T. C. de O.; SOUZA, A. M. de; FREITAS-SILVA, O.; OLIVEIRA, E. M. M. Development of standard reference material for coffee blends analysis. In: INTERNATIONAL CONGRESS ON COCOA COFFEE AND TEA, 4., 2017, Turim, Itália. Cocoa coffee and tea! A wonderful world: Book of abstratcs. Itália, 2017. P1B13. p. 89| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 6. | | SANTOS, B. A. dos; COUTO, C. C.; SILVA, L. F. M.; STEPHAN, M. P.; AZEVEDO, T. L.; CABRAL, L. M. C.; TONON, R. V. Concentration of shrimp wastewater by ultrafiltration for protein recovery. In: EUROFOODCHEM, 17., 2013, Istanbul. Book of abstracts. Ankara: Hacettepe University, 2013. p. 399.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 7. | | MARTINS, V. C.; GODOY, R. L. de O.; GOUVÊA, A. C. M. S.; SANTIAGO, M. C. P. de A.; COUTO, C. C.; FREITAS-SILVA, O. Desenvolvimento de método por CLUE-EM-EM para detecção de adulterantes em café. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais. Gramado: SBCTA Regional, 2016. Food: the tree that sustains life. 468.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 7 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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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Circulação/Nível: |
A - 1 |
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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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