Efect of substrate and enzyme concentrations on the hydrolysis degree and in the functional properties of protein hydrolysates of whitemouth croaker (Micropogonias furnieri)

Quimica nova

Netto, Flavia Maria¹  Prentice-Hernández, Carlos¹  Salas-Mellado, Myriam¹  Centenaro, Graciela Salete¹ 

[1] Universidade Federal do Rio Grande, Rio Grande, Brasil

关键词: whitemouth croaker;    degree of hydrolysis;    functional properties.;   

DOI  :  10.1590/S0100-40422009000700021

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

The objective ofthis work was to obtain hydrolysates with different degrees of hydrolysis usingAlcalase 2.4L® and to evaluate the effect of the enzyme [E]and substrate [S] concentration on the functional properties of thehydrolysates. It was obtained hydrolysates with hydrolysis degree values rangingfrom 12.2 to 43.7%. The values of solubility and water holding capacity weresimilar for the greater number of the hydrolysates with minimum values in thepH 5.0. The hydrolysis degree showed direct relationship with the solubilityand indirect with the water holding capacity, oil holding capacity, emulsifyingcapacity and foaming capacity.

【 授权许可】

CC BY