The objective of this study was to produce encapsulated protein hydrolysates from Whitemouth croaker (Micropogonias furnieri) muscle and its industrialization byproduct. The protein hydrolysates were prepared from the muscle (MPH) and byproduct (BPH) from croaker by enzymatic hydrolysis using Flavourzyme Ò. The hydrolysates were encapsulated using phosphatidylcholine as the wall material of the capsules. The capsules were evaluated for particle size, polydispersity, encapsulation efficiency, zeta potential, morphology, thermal properties, Fourier transform infrared (FTIR) spectroscopy and antioxidant activity. The average size of the capsules for both MPH and BPH liposomes range between 266 and 263 nm with low polydispersity. The capsules showed high encapsulation efficiency of around 80%. The FTIR analysis allowed suggesting that there was an effective ionic complexation between phosphatidylcholine and hydrolysate peptides. The antioxidant activity of the hydrolysates and capsules containing MPH and BPH was similar to the activity of a-tocoferol, but lower than that of vitamin C.
Phenolic compounds, their inhibitory activity against fungal amylase and the occurrence of aflatoxins were determined in edible beans. The free, conjugated and bounded phenolic compounds and their phenolic acid profiles were determined in ten bean varieties. A method for aflatoxin B1, B2, G1 and G2 determination and confirmation by LC-MS/MS was validated. The red and carioca beans presented the highest total phenolic content (1.8 and 1.2mg.g(-1), respectively); the fradinho and white beans the lowest (0.18 and 0.19mg.g(-1), respectively). In the free and conjugated forms, chlorogenic acid was present in 60% of the samples, while in the bounded phenolic, ferulic acid was in 90% of the samples. The phenolic extracts were able to inhibit fungal amylase, and the PCA analysis confirmed that the relation between the chlorogenic and gallic acids is important to this effect. The absence of aflatoxins in samples confirm the protector effects of these phenolic compounds.
ResumoO objetivo deste trabalho foi estudar as propriedades físicas, mecânicas e de barreira dos filmes produzidos a partir de diferentes concentrações de proteínas miofibrilares de pescado de baixo valor comercial. O pescado utilizado foi a corvina (Micropogonias furnieri), que foi eviscerada e filetada. As proteínas miofibrilares foram obtidas do músculo, em sucessivas lavagens com água destilada. Os filmes foram produzidos com 3, 4 e 5% de proteínas miofibrilares pelo método de casting. Os filmes foram analisados nos seguintes aspectos: espessura, solubilidade, opacidade, resistência à tração, elongação e permeabilidade ao vapor de água (PVA). O aumento da concentração de proteínas miofibrilares atribuiu aos filmes maior espessura, opacidade, resistência à tração e PVA; no entanto, conferiu menor elongação na ruptura dos mesmos. Palavras-chave: Corvina; Solubilidade; Resistência à tração; Elongação. AbstractThe objective of this work was to study the physical, mechanical and barrier properties of the films produced from different concentrations of myofibrillar proteins of fish. The fish used was croaker (Micropogonias furnieri), which was gutted and filleted. The myofibrillar proteins were obtained through the muscle with successive washes with distilled water. The films were made with 3, 4 and 5% of myofibrillar proteins by the method of casting. The films were analyzed by thickness, solubility, opacity, tensile strength, elongation and water vapor permeability (PVA). The increase of myofibrillar proteins concentration in the films increased thickness, opacity, tensile strength and water vapor permeability and reduced elongation at break of the film.
Proteins have been used extensively because of their relative abundance, nutritional qualities, and film-forming ability with a good structural integrity and mechanical properties. A c c e p t e d M a n u s c r i p t 2 investigated the effects of protein isolate and glycerol concentration and pH on the properties of protein films obtained from Whitemouth croaker (Micropogonias furnieri) residues. The films were evaluated for mechanical properties, thickness, water solubility, water vapor permeability (WVP), and morphological properties. The lowest water solubility of the films occurred at low pHs and low glycerol concentrations. The films had high elongation and higher tensile strength when prepared with higher concentrations of protein isolate, lower concentrations of glycerol, and at lower pHs. The WVP and thickness of the films had a low correlation coefficient. The films were rough and had irregular surfaces. These results indicated that protein isolates from fish of low commercial value can be used as a component of new polymeric films for packaging.However, more studies are needed to assess their barrier action against oxygen, thermal behaviors, and their performance in different types of packaging.
RESUMOO trigo durante seu beneficiamento gera o farelo, um material lignocelulósico, que constitui aproximadamente 28% do grão. Este material representa uma valiosa fonte de hemicelulose (23,7%), lignina (3,6%) e celulose (11%), o que lhe confere a característica de possuir baixa digestibilidade e difícil aproveitamento para fins diversos. Uma alternativa para disponibilizar os componentes dessa matriz é a degradação microbiana da celulose ou utilização de um complexo enzimático contendo celulases produzidas por bactérias ou fungos. Neste trabalho, foi avaliado o tempo de ação de complexo enzimático celulolítico, produzido durante a fermentação em estado sólido por Rhizopus oryzae, a fim de aumentar a digestibilidade proteica de farelo de trigo. O complexo extraído do farelo e casca de arroz foi aplicado no farelo de trigo sob condições ótimas (1 hora a 50 ºC e 100 rpm ) promoveu um aumento de 35,4 % na digestibilidade protéica.Palavras-chave: Farelo de trigo, celulases, hidrólise. INTRODUÇÃOOs materiais lignocelulósicos, como o farelo de trigo, caracterizam-se pela variabilidade do conteúdo de proteínas e baixa digestibilidade, quando comparado com outras fontes proteicas, o que dificulta sua utilização como alimento no seu estado original. O emprego de tratamentos prévios permite aumentar a sua digestibilidade e disponibilizar os nutrientes presentes nestas matrizes. A maior dificuldade para o aproveitamento dos resíduos lignocelulósicos está representada pela barreira física formada pela lignina, o que também impede o aproveitamento da celulose nativa 1 e de outros compostos ligados a ela para diversos fins industriais.A degradação microbiana da celulose ou utilização de um complexo enzimático contendo carboidrases, em especial as celulases produzidas por um espectro de bactérias e fungos, é um caminho aplicável para recuperar estes materiais carbonados 2 para uso tecnológico. O objetivo deste trabalho foi avaliar o tempo de ação de um complexo enzimático celulolítico, produzido durante a fermentação em estado sólido por Rhizopus oryzae, a fim de aumentar a digestibilidade proteica de farelo de trigo, visando aplicá-lo em formulações alimentícias.
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