Efeito da concentração de enzima e de substrato no grau de hidrólise e nas propriedades funcionais de hidrolisados proteicos de corvina (Micropogonias furnieri)

Química Nova

Graciela Salete Centenaro¹  Carlos Prentice-hernández¹  Myriam Salas-mellado¹  Flavia Maria Netto¹ 

[1] ,Universidade Federal do Rio Grande Escola da Química e Alimentos Rio Grande RS ,Brasil

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

DOI  :  10.1590/S0100-40422009000700021

来源: SciELO

【 摘 要 】

The objective of this work was to obtain hydrolysates with different degrees of hydrolysis using Alcalase 2.4L® and to evaluate the effect of the enzyme [E] and substrate [S] concentration on the functional properties of the hydrolysates. It was obtained hydrolysates with hydrolysis degree values ranging from 12.2 to 43.7%. The values of solubility and water holding capacity were similar for the greater number of the hydrolysates with minimum values in the pH 5.0. The hydrolysis degree showed direct relationship with the solubility and indirect with the water holding capacity, oil holding capacity, emulsifying capacity and foaming capacity.

【 授权许可】

CC BY-NC   
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