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![](/consulta/web/img/deny.png) | 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 |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
03/07/2019 |
Data da última atualização: |
01/10/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
QUADROS, C. da C. de; LIMA, K. O.; BUENO, C. H. L.; FOGACA, F. H. dos S.; ROCHA, M. da; PRENTICE, C. |
Afiliação: |
Camila Da Costa De Quadros, UFRS; Karina Oliveira Lima, UFRS; Caio Hendrix Luz Bueno, UFRS; FABIOLA HELENA DOS SANTOS FOGACA, CTAA; Meritaine da Rocha, UFRS; Carlos Prentice, UFRS. |
Título: |
Evaluation of the Antioxidant and Antimicrobial Activity of Protein Hydrolysates and Peptide Fractions Derived from Colossoma macropomum and Their Effect on Ground Beef Lipid Oxidation. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
Journal of Aquatic Food Product Technology, 2019. p. 1-12. |
ISSN: |
1547-0636 |
Idioma: |
Inglês |
Conteúdo: |
The objective of this study was to obtain protein hydrolysate from the mechanically separated meat of blackfin pacu to evaluate the influence by ultrafiltration in the antioxidant and antimicrobial activities of the peptidefractions obtained and to apply in ground beef to evaluate the lipid stability. The enzymatic hydrolysis was performed using the enzyme Protamex (pH 7.0, 60°C) for 240 min. The protein hydrolysate was fractionated by ultrafiltration. Then, the antioxidant capacity of the protein hydrolysate and the peptide fractions were evaluated in vitro by the methods of 2,2?-azinobis (3-ethylbenzothiazoline sulfonic acid) radical capture, 2,2-diphenyl-1-picrylhydrazyl radical-scavenging assay, reducing power, and hydroxyl radical scavenging activity. The antimicrobial activity of the samples was evaluated by disc-diffusion against Staphylococcus aureus and Escherichia coli. After evaluation, the peptide fractions did not present higher bioactivities than that shown for the hydrolysate. The protein hydrolysate was applied to ground beef, where the substances reactive to thiobarbituric acid and color were evaluated during 7 days of storage at 4°C. Lipid oxidation was reduced up to 60.9% and there was no modification of the natural coloration. Thus, the protein hydrolysate can be used as an alternative source of antioxidant for the preservation of refrigerated meats. |
Palavras-Chave: |
Bioactivity; Mechanically separated meat of fish; Protamex. |
Thesaurus Nal: |
Enzymatic hydrolysis. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02214naa a2200241 a 4500 001 2110337 005 2019-10-01 008 2019 bl uuuu u00u1 u #d 022 $a1547-0636 100 1 $aQUADROS, C. da C. de 245 $aEvaluation of the Antioxidant and Antimicrobial Activity of Protein Hydrolysates and Peptide Fractions Derived from Colossoma macropomum and Their Effect on Ground Beef Lipid Oxidation.$h[electronic resource] 260 $c2019 520 $aThe objective of this study was to obtain protein hydrolysate from the mechanically separated meat of blackfin pacu to evaluate the influence by ultrafiltration in the antioxidant and antimicrobial activities of the peptidefractions obtained and to apply in ground beef to evaluate the lipid stability. The enzymatic hydrolysis was performed using the enzyme Protamex (pH 7.0, 60°C) for 240 min. The protein hydrolysate was fractionated by ultrafiltration. Then, the antioxidant capacity of the protein hydrolysate and the peptide fractions were evaluated in vitro by the methods of 2,2?-azinobis (3-ethylbenzothiazoline sulfonic acid) radical capture, 2,2-diphenyl-1-picrylhydrazyl radical-scavenging assay, reducing power, and hydroxyl radical scavenging activity. The antimicrobial activity of the samples was evaluated by disc-diffusion against Staphylococcus aureus and Escherichia coli. After evaluation, the peptide fractions did not present higher bioactivities than that shown for the hydrolysate. The protein hydrolysate was applied to ground beef, where the substances reactive to thiobarbituric acid and color were evaluated during 7 days of storage at 4°C. Lipid oxidation was reduced up to 60.9% and there was no modification of the natural coloration. Thus, the protein hydrolysate can be used as an alternative source of antioxidant for the preservation of refrigerated meats. 650 $aEnzymatic hydrolysis 653 $aBioactivity 653 $aMechanically separated meat of fish 653 $aProtamex 700 1 $aLIMA, K. O. 700 1 $aBUENO, C. H. L. 700 1 $aFOGACA, F. H. dos S. 700 1 $aROCHA, M. da 700 1 $aPRENTICE, C. 773 $tJournal of Aquatic Food Product Technology, 2019. p. 1-12.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
Data corrente: |
31/12/2015 |
Data da última atualização: |
29/03/2016 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
PEREIRA, G. E.; MASUTTI, M. M.; OLIVEIRA, J. B.; CUNHA, T. J. F. |
Afiliação: |
GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; M. M. MASUTTI, IF Sertão Pernambucano; J. B. OLIVEIRA; TONY JARBAS FERREIRA CUNHA, CPATSA. |
Título: |
Influence of the soil on sensorial characteristics of Petit Verdot tropical wines from the Northeast of Brazil. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
In: CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15.; CONGRESSO BRASILEIRO DE VITICULTURA E ENOLOGIA, 13., 2015, Bento Gonçalves. Resumos... Bento Gonçalves: Embrapa Uva e Vinho: Associação Brasileira de Enologia, 2015. |
Descrição Física: |
1 Pen drive. |
Idioma: |
Inglês |
Conteúdo: |
The objective of this work was to evaluate Petit Verdot varietal wines elaborate from grapes of vines cultivated in three types of soils, sandy, gravelly and clayey, different on physical and chemical characteristics, being sandy and clayey argisoils and gravelly cambosoil, by enologists. |
Palavras-Chave: |
Características físicas e químicas; Petit Verdot; Vinho ttropical. |
Thesagro: |
Solo; Uva; Variedade; Vitis Vinifera. |
Thesaurus NAL: |
Grapes. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/136452/1/Giuliano-8.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/138940/1/Giuliano-433.pdf
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Marc: |
LEADER 01218nam a2200253 a 4500 001 2032716 005 2016-03-29 008 2015 bl uuuu u00u1 u #d 100 1 $aPEREIRA, G. E. 245 $aInfluence of the soil on sensorial characteristics of Petit Verdot tropical wines from the Northeast of Brazil.$h[electronic resource] 260 $aIn: CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15.; CONGRESSO BRASILEIRO DE VITICULTURA E ENOLOGIA, 13., 2015, Bento Gonçalves. Resumos... Bento Gonçalves: Embrapa Uva e Vinho: Associação Brasileira de Enologia$c2015 300 $c1 Pen drive. 520 $aThe objective of this work was to evaluate Petit Verdot varietal wines elaborate from grapes of vines cultivated in three types of soils, sandy, gravelly and clayey, different on physical and chemical characteristics, being sandy and clayey argisoils and gravelly cambosoil, by enologists. 650 $aGrapes 650 $aSolo 650 $aUva 650 $aVariedade 650 $aVitis Vinifera 653 $aCaracterísticas físicas e químicas 653 $aPetit Verdot 653 $aVinho ttropical 700 1 $aMASUTTI, M. M. 700 1 $aOLIVEIRA, J. B. 700 1 $aCUNHA, T. J. F.
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Embrapa Semiárido (CPATSA) |
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