Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango

Química Nova

Cristiano Gautério Schmidt¹  Myriam Salas-mellado¹ 

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

关键词: chicken;    hydrolysates;    proteases;   

DOI  :  10.1590/S0100-40422009000500012

来源: SciELO

【 摘 要 】

To study the action of Alcalase and Flavourzyme on the proteins of chicken meat, the influence of the substrate concentration [S], enzyme concentration [E] and hydrolysis time on the degree of hydrolysis (DH) of the proteins was evaluated. The highest DH for breast meat was obtained with a [S] of 3.3% (w/v), with a [E] of 6% (w/w) and reaction time of 90 min, for both enzymes. For thigh meat the conditions to get the highest DH were: [S] of 5% (w/v), [E] of 8% (w/w) and a reaction time of 120 min, for both enzymes.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License