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	Provedor de dados Ciênc. Tecnol. Aliment. (1) BABT (1) Autor Amancio,Allan César (1) Brito,Edy Sousa de (1) CANSIAN,Rogério Luis (1) DEMIATE,Ivo Mottin (1) DORNELLES,Rosa Cristina Prestes (1) KUBOTA,Ernesto Hashime (1) MELLO,Renius de Oliveira (1) Pezoa García,Nelson Horacio (1) VIDAL,Alessandra Roseline (1) ZIELINSKI,Acácio Antonio Ferreira (1) Mais... Palavra-chave Protein hydrolysis (2) Antimicrobial activity (1) Antioxidant activity (1) Cocoa (1) Flavour (1) Infrared spectroscopy (1) Processing (1) Ultrasound (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2020 (1) 2004 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing BABT Brito,Edy Sousa de; Pezoa García,Nelson Horacio; Amancio,Allan César. Protein hydrolysis using an exogenous protease on cocoa nibs was performed to verify the formation of precursors and the effect on cocoa flavour. An experimental design was used to check the influence of temperature (30 to 70 ºC) and enzyme : substrate ratio [E/S] (97.5 to 1267.5 U g-1 of protein). The % Degree of Hydrolysis (% DH) was affected mainly by [E/S] leading to a 4-fold increase (from 5 to 20 %) after 6 hours of treatment. During cocoa nibs roasting, there was a greater consumption of hydrolysis compounds in the sample treated with protease as compared to the control, indicating their participation in the Maillard reaction. An increased perception of chocolate flavour and bitter taste was observed in a product formulated with protease treated... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cocoa; Flavour; Protein hydrolysis; Processing. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400008 Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens Ciênc. Tecnol. Aliment. 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 Registros recuperados: 2 Primeira ... 1 ... Última

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