Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri)

Martins, Vilásia Guimarães; Costa, Jorge Alberto Vieira; Prentice, Carlos

doi:10.1590/s0100-40422009000100012

Cited by 34 publications

(21 citation statements)

References 13 publications

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“…The ash content remained at about 7%, below the 16.8% reported by Martins et al (2009). These differences stem from the strategy of separating the soluble and insoluble phases, as well as the nature and characteristics of the feedstock.…”

Section: Discussionmentioning

confidence: 64%

Protein hydrolysate waste of whitemouth croaker (Micropogonias furnieri) as a way of adding value to fish and reducing the environmental liabilities of the fishing industry

Amorim

Deschamps

Pessatti

2016

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ABSTRACT.As an alternative use of natural marine resources, processing waste from whitemouth croaker was used as raw material for the production of fish protein hydrolysate (FPH). The biometric characterization of the raw material was determined, and the optimal conditions of the protease established using DH (degree of hydrolysis) as the criterion. Bromatological analyses were performed according to AOAC methods. The DH were determined by the TCA (trichloroacetic acid) method and expressed as a percentage of solubilized protein after hydrolysis compared to the total protein in raw material. The average yields of viscera, heads and carcasses were 7.4, 36.3 and 56.3%, respectively. The optimal conditions for enzyme action on the viscera were: 55°C, hydrolysis time of 90 min, and enzyme concentration of 0.4 mg mL . The dry matter of hydrolysate from viscera yielded 73.5% supernatant (soluble fraction) and 27.5% precipitate (insoluble fraction), while that from muscle yielded 45.7% and 54.3%, respectively. The hydrolysate from viscera presented 86.0% proteins, 0.4% lipids and 4.4% ashes in the soluble fraction, and 51.0% proteins, 25.8% lipids and 5.1% ashes in the insoluble fraction. The hydrolysate from muscle presented 86.0% proteins, 0.4% lipids and 9.0% ashes in the soluble fraction, and 87.0% proteins, 4.4% lipids and 2.4% ashes in the insoluble fraction. A lower degree of hydrolysis of hydrolysate from muscle than that produced from viscera was observed, demonstrating the different interactions between the enzyme and the residues studied. Keywords: Micropogonias furnieri, fish protein hydrolysate, fish waste, protease.Hidrolizado proteico de desechos de corvina (Micropogonias furnieri) como una manera de agregar valor a los peces y reducir los pasivos ambientales de la industria pesquera RESUMEN. Como una alternativa de uso de los recursos marinos naturales, se emplean como materia prima los residuos del procesamiento de la corvina, para la producción de hidrolizado de proteínas de pescado (FPH). Se determinó la caracterización biométrica de la materia prima y se establecieron las condiciones óptimas de la proteasa, usando el GH (grado de hidrólisis) como criterio. Los análisis bromatológicos se realizaron de acuerdo con los métodos de AOAC. El GH se determinó por el método de TCA (ácido tricloroacético) y se expresó en porcentaje (%) de proteína solubilizada después de la hidrólisis, en comparación con la proteína total de la materia prima. Los rendimientos medios de vísceras, cabezas y cuerpos fueron de 7,4; 36,3 y 56,3% respectivamente. Las condiciones óptimas para la acción enzimática sobre las vísceras fueron: 55°C, tiempo de hidrólisis de 90 min y concentración enzimática de 0,4 mg mL -1 . Para el músculo, las condiciones establecidas fueron 45°C, 90 min y 0,8 mg mL respectivamente. El hidrolizado de vísceras presentó 86,0% de proteínas, 0,4% de lípidos y 4,4% de cenizas en la fracción soluble, y 51,0% de proteínas, 25,8% de lípidos y 5,1% de cenizas en la fracción insoluble. El hidrolizado a partir de...

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Section: Discussionmentioning

confidence: 64%

Protein hydrolysate waste of whitemouth croaker (Micropogonias furnieri) as a way of adding value to fish and reducing the environmental liabilities of the fishing industry

Amorim

Deschamps

Pessatti

2016

lajar

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“…LEB 18 biomass proteins by the action of the enzyme Protemax 580 L increased their solubility. According to Martins et al (2009), this enzymatic breakdown causes a structural change, and the protein is gradually cleaved into smaller Lisboa et al 83 peptide units, with increased solubility. Protein solubility is recognized as one of the best methods of evaluating the processing of a food rich in protein and indicates the percentage available for absorption.…”

Section: Resultsmentioning

confidence: 99%

Biopeptides with antioxidant activity extracted from the biomass of Spirulina sp. LEB 18

Lisbôa¹,

Pereira²,

Costa³

2016

Afr. J. Microbiol. Res.

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The microalga Spirulina has been marketed in many countries due to its application in foods, especially for its high protein content, which can be used to obtain protein hydrolysates. Protein hydrolysates are easily absorbed by the gastrointestinal tract and have significant physiological properties, because during the hydrolysis process, peptides with antioxidant activity can be obtained. The objective of this study was to obtain enzymatic hydrolysates from the biomass of Spirulina sp. LEB 18 with functional properties and antioxidant potential. This study was a 2 2 type central composite design, to determine the best conditions for obtaining hydrolysates. The hydrolysis reactions of Spirulina biomass were carried out using the enzyme Protemax 580 L. The enzymatic hydrolysis of the proteins resulted in increased digestibility, solubility, water-retention capacity and antioxidant activity of hydrolysates (which increased by 1.8, 2.8 and 8.5 using the reducing power methods, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2' azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), respectively). Therefore, biologically active peptides of Spirulina sp. LEB 18 biomass were produced.

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“…Da mesma forma outros autores obtiveram níveis elevados de cinzas nos experimentos de hidrólise que foram atribuídos ao ajustamento do pH para uma melhor ação das enzimas (DINIZ; MARTIN, 1997; LICEAGA-GESUALDO; LI-CHAN, 1999;NEVES et al, 2004;MARTINS et al, 2009). …”

Section: Teor De Proteínas Solúveis Sólidos Totais E Cinzas Durante unclassified

Utilização de enzimas proteolíticas para produção de hidrolisados proteicos a partir de carcaças de frango desossadas manualmente

Oliveira

Franzen

Terra³

et al. 2015

Braz. J. Food Technol.

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ResumoO emprego de hidrolisados proteicos, oriundos de fontes animais e vegetais, em formulações específicas, é uma área de crescente interesse. O objetivo deste trabalho foi desenvolver diferentes hidrolisados liofilizados com alto valor proteico, obtidos a partir da hidrólise enzimática de carcaças de frango manualmente desossadas (CMD), um subproduto da indústria avícola, que normalmente é utilizado para a fabricação de carne mecanicamente separada (CMS). A matéria-prima utilizada foram carcaças de frango desossadas manualmente e congeladas (CMD), provenientes de animais abatidos com aproximadamente 42 dias de vida e com peso médio de 2,5 kg, adquiridas em um abatedouro da região sul do Brasil. Antes de serem processadas, foram descongeladas sob temperatura de refrigeração e cortadas em pedaços menores com faca de aço inox para facilitar sua homogeneização durante o tempo de hidrólise. Foram utilizadas três enzimas comerciais, Papaína  , Flavourzyme  e Protamex  . A hidrólise ocorreu em banho termostatizado com temperatura, tempo e pH controlados. Foi ealizada a composição proximal da matéria-prima e dos hidrolisados liofilizados, atividade de água dos hidrolisados liofilizados e foram feitas as seguintes análises de controle da hidrólise: grau de hidrólise, teores de proteínas, sólidos totais, cinzas, caracterização de aminoácidos dos hidrolisados, rendimento, percentual de hidrólise e cor dos hidrolisados. Os resultados foram submetidos à análise de variância e teste de Tukey para comparação de médias. O grau de hidrólise maior foi com a Protamex, seguido da Papaína e da Flavourzyme. O teor de proteínas após os 120 minutos de hidrólise não variou estatisticamente (p>0,05) entre a Papaína e a Flavourzyme. A composição de aminoácido demonstra que o hidrolisado obtido da Papaína possui uma composição mais próxima da recomendada pelos órgãos de controle. Concluiu-se que os hidrolisados proteicos obtidos da carcaça manualmente desossada (CMD) de frango apresentaram alto conteúdo proteico, caracterizando-se como matéria-prima promissora na formulação de dietas especiais. Palavras-chave: Carcaça de frango manualmente desossada (CMD); Hidrolisado proteico; Hidrólise enzimática. SummaryThe use of protein hydrolysates, derived from animal and vegetable sources, in specific formulations, is an area of growing interest. The goal of this study was to develop different freeze-dried powder hydrolysates with high protein value, obtained from the enzymatic hydrolysis of manually deboned chicken carcasses (MDC), a by-product of the poultry industry which is normally used in the production of mechanically deboned meat (MDM). The raw material used was frozen manually deboned chicken carcasses (MDC), obtained from animals slaughtered at approximately 42 days of age with an average weight of 2.5 kg, acquired from an abattoir in southern Brazil. Before use, they were thawed under refrigeration, and cut into smaller pieces with a stainless steel knife for easier mixing during the hydrolysis time. Three commercial enzymes, Papai...

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Hidrolisado protéico de pescado obtido por vias química e enzimática a partir de corvina (Micropogonias furnieri)

Cited by 34 publications

References 13 publications

Protein hydrolysate waste of whitemouth croaker (Micropogonias furnieri) as a way of adding value to fish and reducing the environmental liabilities of the fishing industry

Protein hydrolysate waste of whitemouth croaker (Micropogonias furnieri) as a way of adding value to fish and reducing the environmental liabilities of the fishing industry

Biopeptides with antioxidant activity extracted from the biomass of Spirulina sp. LEB 18

Utilização de enzimas proteolíticas para produção de hidrolisados proteicos a partir de carcaças de frango desossadas manualmente

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