Fish protein hydrolyzed obtained by chemical and enzymatic processes from corvina (Micropogonias furnieri)

Química Nova

Martins, Vilásia Guimarães¹  , Universidade Federal do Rio Grande, Rio Grande, Brasil¹  Prentice-Hernández, Carlos¹  Costa, Jorge Alberto Vieira¹ 

关键词: fish;    protein hydrolyzed;    functional properties.;   

DOI  :  10.1590/S0100-40422009000100012

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

The fish proteins has the advantage of a high sensibility to the hydrolysis and also a balanced composition in aminoacids. The production of protein hydrolyzed from by-products of fish process industry has been receiving more attention on the last years. The aim of this work was to evaluate the production of protein hydrolyzed from Micropogonias furnieri through chemical and enzymatic methods, verifying some functional properties. The results showed that the production of the hydrolyzed improved some functional properties of the proteins found in the filet and in the waste, what is desirable for a subsequent application.

【 授权许可】

Unknown