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| VIDAL,Alessandra Roseline; FERREIRA,Thaísa Egiéli; MELLO,Renius de Oliveira; SCHMIDT,Michele Mantelli; KUBOTA,Ernesto Hashime; DEMIATE,Ivo Mottin; ZIELINSKI,Acácio Antonio Ferreira; DORNELLES,Rosa Cristina Prestes. |
| Abstract This study aimed at evaluating the functional (antioxidant and antimicrobial activity) and structural properties of different bovine collagen hydrolysates obtained through ultrasound assisted enzymatic hydrolysis (Flavourzyme®). The use of previous or simultaneous ultrasound strengthened the enzymatic hydrolysis of bovine collagen samples, generating higher number of bands in wave number (cm-1). The best treatment was the enzymatic hydrolysis, while for the powder fiber and hydrolysate, it was the ultrasound hydrolysis. The sample that showed the highest inhibiting action to the gram-negative bacteria Salmonella choleraesuis growth and gram-positive bacteria Staphylococcus aureus hydrolyzed with enzyme and simultaneous ultrasound. Therefore, the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant activity; Antimicrobial activity; FTIR; Hydrolysis degree; Ultrasound. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500103 |
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| WOJEICCHOWSKI,José Pedro; SIQUEIRA,Geisa Liandra de Andrade de; LACERDA,Luiz Gustavo; SCHNITZLER,Egon; DEMIATE,Ivo Mottin. |
| Abstract Common beans are rich in protein and complex carbohydrates that are valuable for the human diet. Starch is the most abundant individual component; however, in its native form it has limited applications and modifications are necessary to overcome technological restrictions. The aim of this study was to evaluate the influence of oxidation, acetylation and dual-modification (oxidation-acetylation) on the physicochemical, structural and thermal properties of common bean starch. The degree of substitution of the acetylated starches was compatible with food use. Fourier transform infrared spectra confirmed the acetylation of the bean starch, with a peak at 1,735cm-1. The granules of the bean starch were oval to spherical in shape, with no differences... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Non-conventional starch; Rheological properties; FTIR spectroscopy; DSC. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200318 |
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| SCHMIDT,Michele Mantelli; FONTOURA,Andrine Menna da; VIDAL,Alessandra Roseline; DORNELLES,Rosa Cristina Prestes; KUBOTA,Ernesto Hashime; MELLO,Renius de Oliveira; CANSIAN,Rogério Luis; DEMIATE,Ivo Mottin; OLIVEIRA,Cristina Soltovski de. |
| Abstract Obtaining collagen and hydrolysates from mechanically separated chicken meat residue is an excellent way to add value to this waste. The aims of this study were to obtain collagen hydrolysates from chicken MSM residue using Alcalase® and Flavourzyme® enzymes, as well characterizing the functional, structural and thermal stability properties. The highest degree of hydrolysis was obtained using Alcalase®, 36.11%, while using Flavourzyme® resulted in 12.02%. The DSC analysis of the collagen indicated a denaturation temperature of 46.47 °C. The FTIR spectra of the crude collagen showed absorption peaks that were characteristic of amide bands A, B, I, II and III. In the spectra of the hydrolysed the area of the amide bands was reduced, and some peaks... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alcalase®; Electrophoresis; Flavourzyme®; FTIR; Functional properties. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005006203 |
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| JASTER,Henrique; JUDACEWSKI,Priscila; RIBEIRO,Jéssica Caroline Bigaski; ZIELINSKI,Acácio Antonio Ferreira; DEMIATE,Ivo Mottin; LOS,Paulo Ricardo; ALBERTI,Aline; NOGUEIRA,Alessandro. |
| Abstract A new type of ripened soft cheese by Geotrichum candidum was manufactured with pasteurized milk from Jersey and Holstein cow breeds. The physico-chemical (moisture, pH, acidity, protein, lipids and ash) and technological parameters (proteolysis, texture profile and color) during 21 days of ripening cheese (surface, center and whole), were evaluated. The differences in the cheese produced with Holstein cow milk were related to increased proteolysis (tyrosine and acid-soluble nitrogen) and the influence of the a* and b* color parameters. The cheeses prepared with Jersey cow milk showed a high fat content and lower proteolysis, which had a significant effect on the instrumental texture profile. Using chemometrics and two-way ANOVA was possible to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ripened soft cheese; Chemometrics; Surface-ripening; Proteolysis; Texture profile. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100050 |
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| DEMIATE,Ivo Mottin; KONKEL,Francisco Eneias; PEDROSO,Ricardo Alexandre. |
| O doce de leite é um alimento regional, produzido principalmente na Argentina e no Brasil, apresentando alguns problemas com relação a qualidade. O presente trabalho teve por objetivo avaliar a composição química de amostras comerciais de doce de leite pastoso (n = 42), para verificar se poderia estar havendo alguma fraude. Além dos componentes lácteos (lactose, proteína, lipídios e cinzas), determinou-se também o conteúdo de amido das amostras. O teor de amido foi determinado enzimaticamente e os resultados revelaram elevados teores desse polissacarídeo. Em 15 amostras foram encontrados teores superiores a 3,0% de amido, com valor máximo de 7,8%. Umidades acima da permitida pela legislação [2] foram detectadas em dez amostras, com valor máximo de 37,2%. A... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Doce de leite; Amido; Qualidade. |
| Ano: 2001 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612001000100023 |
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| VIDAL,Alessandra Roseline; CANSIAN,Rogério Luis; MELLO,Renius de Oliveira; KUBOTA,Ernesto Hashime; DEMIATE,Ivo Mottin; ZIELINSKI,Acácio Antonio Ferreira; DORNELLES,Rosa Cristina Prestes. |
| Abstract The ultrasound effect on functional and structural properties of hydrolysates of different bovine collagens (fibers, gelatines and hydrolysates) was evaluated. The enzymatically hydrolyzed samples (enzyme Alcalase®) with previous or simultaneous ultrasound treatment presented higher number of bands with shorter wavelengths (mid-FTIR). The ultrasound provided the samples with a higher hydrolysis degree and favored the antimicrobial activity, evidencing the advantages of its use in the process. Results revealed that higher hydrolysis degree does not always result in higher antioxidant activity. The use of ultrasound in the hydrolysis of these samples was seen to be effective, providing them with higher functionality and structural disruption. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Protein hydrolysis; Antioxidant activity; Antimicrobial activity; Infrared spectroscopy; Ultrasound. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200346 |
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| LOS,Francine Gomes Basso; PRESTES,Rosa Cristina; GRANATO,Daniel; SIMÕES,Deise Rosana Silva; ROMAN,Silvane Souza; DEMIATE,Ivo Mottin. |
| This study aimed to evaluate the effects of slow (–18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at –18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat). Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Histology; Sensory analysis; Texture; Freezing-thawing. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100124 |
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