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A comparison of dual-functional whey hydrolysates by the use of commercial proteases Ciênc. Tecnol. Aliment.
ROSA,Luísa Ozorio Lopes da; SANTANA,Marcelo Cerutti; AVEZEDO,Tatiana Lima; BRÍGIDA,Ana Iraidy Santa; GODOY,Ronoel; PACHECO,Sidney; MELLINGER-SILVA,Caroline; CABRAL,Lourdes Maria Correa.
Abstract Whey is well-known for the functional and bioactive properties of its proteins and peptides, which are of great interest to food and nutraceutical industries. The aim of this study was to investigate the effect of four different commercial proteases (Novo ProD® (NPD), Alcalase® (ALC), Pancreas Trypsin® (TRY), and Flavourzyme® (FLA)) in the generation of hydrolysates with emulsifying and antioxidant activities. Hydrolysis processes were carried out for 5 h, reaching maximum degrees of 18.5, 15.5, 9.2, and 8.7% for NPD, ALC, TRY, and FLA, respectively. All tested enzymes generated very diverse, but conservative peptide profiles when comparing the treatments along the time, with the main enzymatic actions up to 120 min-reaction. An increase in the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Whey protein; Hydrolysis; Functionality; Emulsification; Antioxidant activity.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500031
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Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification Ciênc. Tecnol. Aliment.
TALMA,Simone Vilela; REGIS,Suelen Alvarenga; FERREIRA,Patrícia Rodrigues; MELLINGER-SILVA,Caroline; RESENDE,Eder Dutra de.
Abstract The pericarp of passion fruit can be processed to be used as a new ingredient in the food industry, or as source of pectin. Pericarp samples were taken with a 5 mm cylindrical metal probe to measure the apparent density. Pericarp fractions of eighty fruits at three maturation stages were dried and their flours were quantified and evaluated by instrumental color. The pectin was extracted and its degree of esterification (DE) was quantified. The yield of flour of epicarp and mesocarp reached 3.4% and 4.6% (dry basis) at different maturation stages of passion fruit, respectively. The content of pectin was higher in mesocarp flour, also, its DE increased deeply with the fruit maturation. The mesocarp with the lower density can be separated from the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Passiflora edulis; Co-products; Rind processing; Waste; Juice industry.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600683
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