Biological evaluation of mechanically deboned chicken meat protein hydrolysate

Revista de Nutrição

Daniele Misturini Rossi²  Simone Hickmann Flôres²  Janaína Guimarães Venzke¹  Marco Antonio Záchia Ayub² 

[1] ,Universidade Federal do Rio Grande do Sul Instituto de Ciência e Tecnologia de Alimentos Porto Alegre RS ,Brasil

关键词: Biological factors;    Hydrolyzed vegetable protein;    Protein;    Epidemilogy;    experimental;    Fatores biológicos;    Proteína hidrolisada vegetal;    Proteína;    Estudos experimentais;   

DOI  :  10.1590/S1415-52732009000600009

来源: SciELO

【 摘 要 】

OBJECTIVE: The objective of this study was to evaluate the biological properties of a protein hydrolysate obtained by enzymatic hydrolysis of mechanically deboned chicken meat. METHODS: Mechanically deboned chicken meat was hydrolysed using Alcalase 2.4 L FG and then dried in a spray-drier. Three groups (n=6) of male Wistar rats received diets containing casein, mechanically deboned chicken meat protein hydrolysate and a protein-free diet. The rats were randomly assigned to individual cages with controlled temperature (22ºC) for 12 days. RESULTS: The mechanically deboned chicken meat diet resulted in a good net protein utilization (3.74) and high true digestibility (96%). The amino acid composition of the hydrolysate was relatively well balanced, but the concentrations of methionine and cystine were low, making them the limiting amino acids. The proximate chemical composition of the hydrolysate showed protein content to be as high as 62%. CONCLUSION: The results obtained in this work suggest that mechanically deboned chicken meat hydrolysate can be used as a protein enhancer in food preparations such as enteral formulations, and as an edible protein enhancer in general applications.

【 授权许可】

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