Influência das condições de processo na cinética de hidrólise enzimática de carne de frango

Abstract

O processo de hidrólise proteica consiste na clivagem química ou enzimática de moléculas de proteínas em pequenos peptídeos de tamanhos diversos e, eventualmente, em aminoácidos. Os hidrolisados proteicos podem ser obtidos basicamente através da hidrólise química ou enzimática (ADLER-NISSEN, 1985). Na hidrólise enzimática, enzimas proteolíticas são empregadas para solubilizar a proteína do alimento, resultando na separação de duas frações: uma insolúvel, geralmente utilizada em ração animal; e uma solúvel, que contém a proteína hidrolisada e um baixo teor de lipídios. A proteína hidrolisada pode ser convertida em ingrediente a ser incorporado em alimentos processados, como um realçador de sabor, ingrediente funcional ou um suplemento para alimentos com baixa qualidade proteica ou para fórmulas balanceadas para atletas ou indivíduos que não podem digerir a proteína intacta (FURLAN;OETTERER, 2002;SGARBIERI, 1996). Desta forma, a disponibilidade de produtos nutricionalmente equilibrados, utilizando hidrolisados proteicos, pode fornecer importante aporte proteico em dietas alimentares.A carne de peito de frango possui uma composição homogênea, um alto conteúdo de proteína (22 g/100 g carne) e um baixo teor de lipídios (3 g/100 g carne) quando comparada com outros cortes da ave, tais como a asa (18 g de proteína ou lipídio/100 g carne) e coxa (18 g proteína ou 5 g lipídios/100 g carne). Além disso, as proteínas de origem animal são as mais completas por apresentarem um perfeito equilíbrio de aminoácidos essenciais, isto é, aqueles que o AbstractThe hydrolysis of chicken breast meat by commercial protease Alcalase® 2.4 L was studied in order to evaluate the temperature, renzyme:substrate ratio, and pH influence on enzymatic hydrolysis kinetics. The tests were carried out under different conditions with respect to temperature (43-77 °C), enzyme:substrate ratio (0.8-4.2% w/w, g enzyme/100 g protein), and pH (7.16-8.84) according to factorial 2 3 experimental design with the total of 17 tests. The reaction was monitored by the pH-stat method to obtain the degree of hydrolysis values at different intervals of time. The hydrolysis curves were characterized by high initial reaction rates followed by decreases in the reaction rate up to the stationary phase. The results were fitted an exponential model that presented a good fit with high determination coefficient and low average relative error. The variables influence on model parameters was observed by experimental design. An increase in the enzyme:substrate ratio and temperature led to higher parameter a values. The parameter b was not affected by the enzyme:substrate ratio and its value increased with higher temperature. The variable pH affected significantly the parameters a and b. Keywords: protein; pH-stat; modeling; experimental design. ResumoA influência da temperatura, pH e razão enzima:substrato na cinética de hidrólise enzimática de carne de frango utilizando a protease Alcalase® 2,4 L foi avaliada neste trabalho. Os experimentos foram conduzidos à temperatura de ...

Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates

“…The overall rate of enzymatic hydrolysis of the okara protein was evaluated, since the control of the reaction process is necessary to design and optimize the batch bioreactors and to predict the extension of protein bond cleavage (Kurozawa et al, 2009). Kinetic curves of DH versus time were drawn for both enzymes in duplicate (Figure 1) up to the end of protein hydrolysis.…”

Profiles of Enzymatic Hydrolysis of Different Collagens and Derivatives Over Time

“…The continuous profile can be attributed to several factors such as: the reduction of the concentration of peptide bonds available for cleavage, the competition between the original substrate and the peptides formed during the reaction or decrease in enzymatic activity/enzyme denaturation (KUROZAWA et al, 2009). The results of DH (%) for the crude collagen fiber in 60 minutes and 300 minutes, standard deviation and Tukey's test at the 95 % confidence level are shown in Table 2.…”

Optimization of Enzymatic Hydrolysis Process of Mechanically Separated Chicken Meat / Otimização Do Processo De Hidrólise Enzimática De Carne De Frango Mecanicamente Separada

“…Based on the reaction condition (pH and temperature) that presented the highest degree of hydrolysis (Table 1), a new complete DCCR 2 2 was performed, evaluating the influence of the enzyme concentration (0.38 to 4.62%) and reaction time (0.17 h to 5.83 h) in relation to the degree of hydrolysis and protein concentration (Table 2). The levels were defined based on the study of Kurozawa et al (2009). The degree of hydrolysis was assessed according to the methodology described in AOAC (2005).…”

“…Protein hydrolysis from chicken meat or co-products has been studied with the application of several proteolytic enzymes (Nie et al, 2017;Kurozawa et al, 2018), depending on the enzyme used, different degrees of hydrolysis are obtained, which are related to pH and temperature optimum of the actuation of the enzyme (Kurozawa et al, 2009;Rossi et al, 2009). In this sense, the objective of the work was to evaluate the influence of the temperature, pH, enzyme concentration and time in the enzymatic hydrolysis of MSCM with and without previous heat treatment to obtain the maximum protein content, and from the best condition were analyzed the antioxidant potential of the hydrolysate.…”