Otimização dos parâmetros de produção de hidrolisados protéicos enzimáticos utilizando pescado de baixo valor comercial

Química Nova

Sarita D´avila Dos Santos¹  Vilásia Guimarães Martins¹  Myriam Salas-mellado¹  Carlos Prentice-hernández¹ 

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

关键词: fish;    hydrolysis degree;    recovered nitrogen;   

DOI  :  10.1590/S0100-40422009000100014

来源: SciELO

【 摘 要 】

The enzymatic modification of proteins has been widely studied with the aim of add value to low commercial value fish. The objective of this work was to evaluate and optimize the parameters involved in the production process of an enzymatic protein hydrolyzed with high protein content. The results showed that for Alcalase the most significant parameters were temperature, pH and substrate concentration and for Flavourzyme were pH, substrate concentration and enzyme concentration. It was obtained for Alcalase a predictive model for the recovered nitrogen and for Flavourzyme a predictive model for the hydrolysis degree.

【 授权许可】

CC BY-NC   
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