01775naa a2200253 a 450000100080000000500110000800800410001910000170006024501200007726000090019750000400020652010290024665000160127565000130129165300250130465300180132965300250134770000220137270000170139470000230141170000220143470000210145677300440147720350062016-01-28       2016    bl uuuu     u00u1 u    #d1 aTONON, R. V.  aCoupling of ultrafiltration and enzymatic hydrolysis aiming at valorizing shrimp wastewater.h[electronic resource]  c2016  aavailable on line 29 november 2015.  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.  aamino acids  apeptides  aAntioxidant capacity  aConcentration  aDegree of hydrolysis1 aSANTOS, B. A. dos1 aCOUTO, C. C.1 aMELINGER-SILVA, C.1 aBRIGIDA, A. I. S.1 aCABRAL, L. M. C.  tFood Chemistrygv. 198, p. 20-27, 2016.