Utilization of meat industry by products: Protein hydrolysate from sheep visceral mass

Bhaskar, N.; Modi, V.K.; Govindaraju, K.; Radha, C.; Lalitha, R.G.

doi:10.1016/j.biortech.2005.12.017

Cited by 140 publications

(94 citation statements)

References 12 publications

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“…A hidrólise enzimática é muito estudada para diversos tipos de fontes proteicas, tais como catla, vísceras de carneiro, carpacapim, molusco, concentrado proteico de peixe, salmão, isolado proteico de soja e caseína bovina (BHASKAR et al, 2007a;BHASKAR et al, 2007b;WASSWA et al, 2007;XIA;WANG;XU, 2007;NILSANG et al, 2005;SATHIVEL et al, 2005;MARTINS, 2005;ROMAN;SGARBIERI, 2005). Entretanto, para a carne de frango, esse processo é muito pouco descrito na literatura, representando, no entanto, uma etapa importante para a indústria de rações, que atualmente realiza a hidrólise de miúdos, descarte ou carne mecanicamente separada, de acordo com protocolos vindos das matrizes internacionais da empresa, com muito poucos dados publicados sobre os rendimentos e a cinética da etapa de hidrólise.…”

Section: Introductionunclassified

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

Kurozawa¹,

Park²,

Hubinger³

2009

Ciênc. Tecnol. Aliment.

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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 ...

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Section: Introductionunclassified

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

Kurozawa¹,

Park²,

Hubinger³

2009

Ciênc. Tecnol. Aliment.

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show abstract

“…The pH of each portion was adjusted using 4 N HCl to specific values of pH 6.2, 5.2, 4.2, and 3.2 afterwards, the homogenates were incubated for 8, 18, 32 and 47 h at 20°C, with orbital shaking at 100 rpm. Samples were taken after each incubation period and the autohydrolysates were heated at 85°C for 20 min to inactivate the endogenous enzymes [10] and to facilitate the removal of the fat present in fish material [11]. Then the heated samples were centrifuged at 6,000 rpm for 15 min to obtain the corresponding sediments and supernatants.…”

Section: Preparation Of Fish Autohydrolysatesmentioning

confidence: 99%

Autohydrolysed Tilapia nilotica Fish Viscera as a Peptone Source in Bacteriocin Production

et al. 2011

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Fish processing generates large amounts of solid and liquid wastes. Many different by-products have been produced from fish processing wastes. Studies on solubilization of Bolti fish (Tilapia nilotica) viscera by endogenous enzymes at different pHs are described. Hydrolysis reactions were conducted with freshly thawed viscera utilizing an initial temperature gradient and terminated at various time points by heat inactivation of the enzymes. Various peptones obtained from hydrolysed visceral homogenates of Bolti fish residues showed their suitability for promoting the growth of lactic acid bacteria (mainly Lactobacillus sake Lb 706), microorganisms with particularly complex nutritional requirements especially peptidic sources. The assay of several treatments with L. sakei Lb 706, producer of the bacteriocin sakacin A, demonstrated that optimum conditions for biomass and bacteriocin production only imply a brief autohydrolysis at room temperature. The results showed that the Bolti fish hydrolysates gave remarkable results to those found in costly commercial media, specifically recommended for culturing and large-scale production of lactic acid bacteria.

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“…The vessels were heated at 85 8C for 20 min to inactivate the endogenous enzymes (Guerard et al, 2001) and to facilitate the removal of fat material (Bhaskar et al, 2007). The heat-treated hash was allowed to cool at room temperature before centrifugation at 10 8C for 20 min at 6000 6 g to separate the oil.…”

Section: Hydrolysis Designmentioning

confidence: 99%

“…Enzymatic protein hydrolysis is a promising process for underutilized fish; fish protein hydrolysates (FPH) from various sources have been extensively studied and described by several researchers (Kristinsson & Rasco 2000a, b;Liaset, Lied, & Espe, 2000;Nilsang, Lertsiri, Suphantharika, & Assavanig, 2005;Bhaskar, Modi, Govindaraju, Radha, & Lalitha, 2007, Ovissipour et al, 2009. Enzymatic hydrolysis produces additional free amino acids, increasing the solubility of nitrogen.…”

Section: Introductionmentioning

confidence: 99%

Optimization of goldstripe sardine (Sardinella gibbosa) protein hydrolysate using Alcalase® 2.4L by response surface methodology Optimización de hidrolisato de proteína de Sardinela dorada (Sardinella gibbosa) usando Alcalase® 2.4L a través de RSM

Taheri

Kenari

Motamedzadegan

et al. 2011

CyTA - Journal of Food

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Utilization of meat industry by products: Protein hydrolysate from sheep visceral mass

Cited by 140 publications

References 12 publications

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

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

Autohydrolysed Tilapia nilotica Fish Viscera as a Peptone Source in Bacteriocin Production

Optimization of goldstripe sardine (Sardinella gibbosa) protein hydrolysate using Alcalase® 2.4L by response surface methodology Optimización de hidrolisato de proteína de Sardinela dorada (Sardinella gibbosa) usando Alcalase® 2.4L a través de RSM

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