Registro completo |
Provedor de dados: |
Ciência Rural
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País: |
Brazil
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Título: |
Enzymatic hydrolysis (pepsin) assisted by ultrasound in the functional Properties of hydrolyzates from different collagens
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Autores: |
Vidal,Alessandra Roseline
Cechin,Carine da Fonseca
Cansian,Rogério Luis
Mello,Renius de Oliveira
Schmidt,Michele Mantelli
Demiate,Ivo Mottin
Kempka,Aniela Pinto
Dornelles,Rosa Cristina Prestes
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Data: |
2018-01-01
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Ano: |
2018
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Palavras-chave: |
Pepsin
Degree of hydrolysis
Antioxidant activity
Antimicrobial activity
Ultrasound
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Resumo: |
ABSTRACT: Enzymatic hydrolysis (pepsin) assisted with or without ultrasound in the functional properties of hydrolyzates from different collagens were analyzed. Degree of hydrolysis, antioxidant activity (DPPH) and antimicrobial activity (MIC) were assessed. The treatment that resulted in greater antioxidant activity for the fiber sample was with the use of 4% of enzyme and concomitant ultrasound (40.7%), leading to a degree of hydrolysis of 21.7%. For the powdered fiber sample the hydrolysis treatment with use of 4% of enzyme resulted in lower protein content (6.97mg/mL), higher degree of hydrolysis (19.9%) and greater antioxidant activity (38.6%). The hydrolyzates showed inhibitory capacity against gram-negative bacteria Salmonella choleraesuis and gram-positive bacteria Staphylococcus aureus. It can be concluded that enzymatic hydrolysis concomitant or not with the use of ultrasound increased the functionality of the fiber and powdered fiber samples, for the other samples its use as supplementary treatment was not productive, due to the worse results of antioxidant activity (DPPH) reported. However, it provided greater hydrolysis degree.
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Tipo: |
Info:eu-repo/semantics/article
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Idioma: |
Inglês
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Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000300752
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Editor: |
Universidade Federal de Santa Maria
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Relação: |
10.1590/0103-8478cr20170649
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Formato: |
text/html
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Fonte: |
Ciência Rural v.48 n.3 2018
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Direitos: |
info:eu-repo/semantics/openAccess
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