Emprego de metodologia enzimática na obtenção de extratos protéicos de farinha de trigo

Química Nova

Raquel Linhares Carreira²  Camila Salles Ramos²  Mauro Ramalho Silva²  Carlos De Oliveira Lopes Junior²  Marialice Pinto Coelho Silvestre²  Mônica Ribeiro Pirozi¹ 

[1] ,Universidade Federal de Minas Gerais Faculdade de Farmácia Departamento de AlimentosBelo Horizonte MG ,Brasil

关键词: cereal;    wheat flour;    protein extraction;   

DOI  :  10.1590/S0100-40422009000400017

来源: SciELO

【 摘 要 】

An enzymatic method was used for obtaining protein extracts from wheat flour using an alkaline protease. Some parameters were evaluated aiming the optimization of this method: temperature (40-50 ºC); time (2-5 h); physical treatment of the sample (no treatment, ultra-turrax/16,000 rpm/5 min and ultrasound/120 W/10 min); enzyme:substrate ratio (E:S) of 5:100 - 10:100 and concentration of wheat flour (1:3, 1:5 and 1:10 w/v). The results showed that the best condition for protein extraction was that using the sample concentration of 1:3 (w/v), ultra-turrax, E:S of 10:100, at 40 ºC, 2 h, having reached an extraction yield of 88.53%.

【 授权许可】

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