Otimização dos parâmetros de produção de hidrolisados protéicos enzimáticos utilizando pescado de baixo valor comercial Optimization of the production parameters for enzymatic protein hydrolyzed using low commercial value fish
<abstract language="eng">The enzymatic modification of proteins has been widely studied with the aim of add value to low commercial value fish. The objective of this work was to evaluate and optimize the parameters involved in the production process of an enzymatic protein hydrolyzed...
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Sociedade Brasileira de Química
2009-01-01
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| Series: | Química Nova |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000100014 |
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doaj-b898c3dd04f44303a08c659c008e3a2d2020-11-24T22:24:32ZengSociedade Brasileira de QuímicaQuímica Nova0100-40421678-70642009-01-01321727710.1590/S0100-40422009000100014Otimização dos parâmetros de produção de hidrolisados protéicos enzimáticos utilizando pescado de baixo valor comercial Optimization of the production parameters for enzymatic protein hydrolyzed using low commercial value fishSarita D´Avila dos SantosVilásia Guimarães MartinsMyriam Salas-MelladoCarlos Prentice-Hernández<abstract language="eng">The enzymatic modification of proteins has been widely studied with the aim of add value to low commercial value fish. The objective of this work was to evaluate and optimize the parameters involved in the production process of an enzymatic protein hydrolyzed with high protein content. The results showed that for Alcalase the most significant parameters were temperature, pH and substrate concentration and for Flavourzyme were pH, substrate concentration and enzyme concentration. It was obtained for Alcalase a predictive model for the recovered nitrogen and for Flavourzyme a predictive model for the hydrolysis degree.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000100014fishhydrolysis degreerecovered nitrogen |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
Sarita D´Avila dos Santos Vilásia Guimarães Martins Myriam Salas-Mellado Carlos Prentice-Hernández |
| spellingShingle |
Sarita D´Avila dos Santos Vilásia Guimarães Martins Myriam Salas-Mellado Carlos Prentice-Hernández Otimização dos parâmetros de produção de hidrolisados protéicos enzimáticos utilizando pescado de baixo valor comercial Optimization of the production parameters for enzymatic protein hydrolyzed using low commercial value fish Química Nova fish hydrolysis degree recovered nitrogen |
| author_facet |
Sarita D´Avila dos Santos Vilásia Guimarães Martins Myriam Salas-Mellado Carlos Prentice-Hernández |
| author_sort |
Sarita D´Avila dos Santos |
| title |
Otimização dos parâmetros de produção de hidrolisados protéicos enzimáticos utilizando pescado de baixo valor comercial Optimization of the production parameters for enzymatic protein hydrolyzed using low commercial value fish |
| title_short |
Otimização dos parâmetros de produção de hidrolisados protéicos enzimáticos utilizando pescado de baixo valor comercial Optimization of the production parameters for enzymatic protein hydrolyzed using low commercial value fish |
| title_full |
Otimização dos parâmetros de produção de hidrolisados protéicos enzimáticos utilizando pescado de baixo valor comercial Optimization of the production parameters for enzymatic protein hydrolyzed using low commercial value fish |
| title_fullStr |
Otimização dos parâmetros de produção de hidrolisados protéicos enzimáticos utilizando pescado de baixo valor comercial Optimization of the production parameters for enzymatic protein hydrolyzed using low commercial value fish |
| title_full_unstemmed |
Otimização dos parâmetros de produção de hidrolisados protéicos enzimáticos utilizando pescado de baixo valor comercial Optimization of the production parameters for enzymatic protein hydrolyzed using low commercial value fish |
| title_sort |
otimização dos parâmetros de produção de hidrolisados protéicos enzimáticos utilizando pescado de baixo valor comercial optimization of the production parameters for enzymatic protein hydrolyzed using low commercial value fish |
| publisher |
Sociedade Brasileira de Química |
| series |
Química Nova |
| issn |
0100-4042 1678-7064 |
| publishDate |
2009-01-01 |
| description |
<abstract language="eng">The enzymatic modification of proteins has been widely studied with the aim of add value to low commercial value fish. The objective of this work was to evaluate and optimize the parameters involved in the production process of an enzymatic protein hydrolyzed with high protein content. The results showed that for Alcalase the most significant parameters were temperature, pH and substrate concentration and for Flavourzyme were pH, substrate concentration and enzyme concentration. It was obtained for Alcalase a predictive model for the recovered nitrogen and for Flavourzyme a predictive model for the hydrolysis degree. |
| topic |
fish hydrolysis degree recovered nitrogen |
| url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000100014 |
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