Data/hora: 05/06/2024 06:41:11

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 25/01/2016
Data da última atualização: | 28/01/2016
Autoria: | TONON, R. V.; SANTOS, B. A. dos; COUTO, C. C.; MELINGER-SILVA, C.; BRIGIDA, A. I. S.; CABRAL, L. M. C.
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.
Título: | Coupling of ultrafiltration and enzymatic hydrolysis aiming at valorizing shrimp wastewater.
Ano de publicação: | 2016
Fonte/Imprenta: | Food Chemistry, v. 198, p. 20-27, 2016.
Idioma: | Inglês
Notas: | available on line 29 november 2015.
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.
Palavras-Chave: | Antioxidant capacity; Concentration; Degree of hydrolysis.
Thesaurus Nal: | amino acids; peptides.
Categoria do assunto: | X Pesquisa, Tecnologia e Engenharia
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (13129-1) - UPC - AP - DD -  -  -  - DIS