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| Figueiredo,Vitória Ribeiro Garcia de; Justus,Ariana; Pereira,Dafne Garcia; Georgetti,Sandra Regina; Ida,Elza Iouko; Kurozawa,Louise Emy. |
| Abstract This work aimed to evaluate the enzymatic hydrolysis of okara protein concentrate with respect to degree of hydrolysis (DH) in order to obtain a protein hydrolysate with high antioxidant capacity and aglycones isoflavone content. A central composite rotatable design was carried out to evaluate the influence of temperature (40 to 70°C), enzyme:substrate ratio (0.5 to 5.0%, g/100g protein) and pH (7.0 to 9.0) on DH. The optimal condition was 55°C, pH 9 and enzyme:substrate ratio of 5.0%, resulting a DH value of 35.5%. After protein hydrolysis at optimal condition, the antioxidant capacities of hydrolysate increased from 58.29 to 383.49 μM Trolox equivalent/g solids (ABTS method) and 2.41 to 15.32 μM Trolox equivalent/g solids (FRAP method) when... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soy pulp; Peptides; Cleavage of protein; Isoflavone profile; Electrophoresis; Experimental design. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100505 |
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| Kurozawa,Louise Emy; Park,Kil Jin; Hubinger,Miriam Dupas. |
| A influência da temperatura, pH e razão enzima:substrato na cinética de hidrólise enzimática de carne de frango utilizando a protease Alcalase® 2,4 L foi avaliada neste trabalho. Os experimentos foram conduzidos à temperatura de 43 a 77 °C, razão enzima:substrato de 0,8 a 4,2% p/p e pH de 7,16 a 8,84, de acordo com um planejamento experimental completo, totalizando 17 ensaios. A reação foi monitorada, utilizando-se o método pH-stat para obtenção dos graus de hidrólise em função do tempo de processo. As curvas de hidrólise obtidas apresentaram uma alta taxa inicial de reação, seguida da sua diminuição até alcançar uma fase estacionária. Os resultados experimentais da cinética de reação foram ajustados a um modelo empírico, que consiste na variação do grau... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Proteína; PH-stat; Modelagem; Planejamento experimental. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300017 |
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| Santana,Audirene Amorim; Oliveira,Rafael Augustus de; Pinedo,Aroldo Arévalo; Kurozawa,Louise Emy; Park,Kil Jin. |
| The objective of this study was to obtain babassu coconut milk powder microencapsulated by spray drying process using gum Arabic as wall material. Coconut milk was extracted by babassu peeling, grinding (with two parts of water), and vacuum filtration. The milk was pasteurized at 85 ºC for 15 minutes and homogenized to break up the fat globules, rendering the milk a uniform consistency. A central composite rotatable design with a range of independent variables was used: inlet air temperature in the dryer (170-220 ºC) and gum Arabic concentration (10-20%, w/w) on the responses: moisture content (0.52-2.39%), hygroscopicity (6.98-9.86 g adsorbed water/100g solids), water activity (0.14-0.58), lipid oxidation (0.012-0.064 meq peroxide/kg oil), and process... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Orbignya phalerata Mart.; Spray drying; Lipid oxidation; Response surface; Scanning electron microscopy. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400020 |
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