Antioxidant activity of protein hydrolysates of fish and chicken bones

Argentine croaker (Umbrina canosai) and chicken (Gallus domesticus) bones were hydrolyzed with different proteases (Flavourzyme, "-Chymotrypsin and Trypsin) in order to obtain peptides whit antioxidant activity. The hydrolysates showed different degrees of hydrolysis and antioxidant activity. The antioxidant power of the hydrolysates was evaluated through inhibition of the peroxidation of linoleic acid, hydroxyl radical scavenging, DPPH free radical scavenging, ABTS free radical scavenging and reducing power. The hydrolysates of the fish (FF) and chicken (CF) bones produced with Flavourzyme had high activity of lipid peroxidation inhibition (77.3 and 61.6%, respectively) and moderate DPPH free radical scavenging, ABTS scavenging and hydroxyl radical scavenging activity. The fraction <3000 Da was the main constituent of the six hydrolysates followed by the fraction <1000 Da. The results of this study suggest that protein hydrolysates of fish and chicken bones are good sources of natural antioxidants. FF showed better performance e can be used as antioxidant substance

INFLUÊNCIA DAS CONCENTRAÇÕES DE ENZIMA E DE SUBSTRATO NO GRAU DE HIDRÓLISE E NO CONTEÚDO PROTÉICO DE HIDROLISADOS ENZIMÁTICOS DE CORVINA (Micropogonias furnieri)

The aim of this work was to evaluate how the hydrolysis degree (HD) and protein content of hydrolysates of croaker might be influenced by enzyme and substrate concentrations of reaction utilizing Response Surface Methodology (RSM). The enzymatic hydolysates of fish were obtained in the following conditions: the substrate was croacker muscle, the enzyme was AlcalaseÒ 2.4L, pH value 8,0 and reaction temperature of 50ºC. After 60 minutes the enzyme was inactivated by heating the hydrolysates at 85ºC for 15 minutes. Then the hydrolysates were dried, milled and conditioned in hermetic recipients. Results showed that the enzyme concentration influenced significantly the GH (a=0,05) and the protein content (a=0,10) of hydrolysates and the substrate concentration presented only a significant influence over the protein content values of the hydrolysates.O objetivo deste trabalho foi avaliar como o grau de hidrólise (GH) e o conteúdo protéico de hidrolisados enzimáticos de corvina podem sofrer influência da concentração de enzima e de substrato empregados na reação, utilizando metodologia de superfície de resposta (MSR). Os hidrolisados enzimáticos de pescado foram obtidos usando-se músculo de corvina como substrato, enzima AlcalaseÒ  2.4 L, pH 8,0 e temperatura de reação de 50ºC. Após 60 minutos de reação, a enzima foi inativada por aquecimento do hidrolisado a 85ºC por 15 minutos. Os hidrolisados inativados foram desidratados em estufa com circulação forçada de ar em temperatura de 60°C durante 10 horas. Os hidrolisados secos foram moídos em triturador de facas duplas, peneirados e acondicionados em recipientes herméticos em temperatura de refrigeração. Os resultados mostraram que a concentração de enzima influenciou significativamente o GH (a = 0,05) e o conteúdo protéico (a = 0,10) dos hidrolisados e que a concentração de substrato apresentou influência significativa somente para os valores do conteúdo protéico dos mesmos

INFLUENCE OF SUBSTRATE AND ENZYME CONCENTRATIONS ON THE HYDROLYSIS DEGREE AND PROTEIN CONTENT OF CORVINA (Micropogonias furnieri) ENZYMATIC HYDROLYSATES

The aim of this work was to evaluate how the hydrolysis degree (HD) and protein content of hydrolysates of croaker might be influenced by enzyme and substrate concentrations of reaction utilizing Response Surface Methodology (RSM). The enzymatic hydolysates of fish were obtained in the following conditions: the substrate was croacker muscle, the enzyme was AlcalaseÒ 2.4L, pH value 8,0 and reaction temperature of 50ºC. After 60 minutes the enzyme was inactivated by heating the hydrolysates at 85ºC for 15 minutes. Then the hydrolysates were dried, milled and conditioned in hermetic recipients. Results showed that the enzyme concentration influenced significantly the GH (a=0,05) and the protein content (a=0,10) of hydrolysates and the substrate concentration presented only a significant influence over the protein content values of the hydrolysates.O objetivo deste trabalho foi avaliar como o grau de hidrólise (GH) e o conteúdo protéico de hidrolisados enzimáticos de corvina podem sofrer influência da concentração de enzima e de substrato empregados na reação, utilizando metodologia de superfície de resposta (MSR). Os hidrolisados enzimáticos de pescado foram obtidos usando-se músculo de corvina como substrato, enzima AlcalaseÒ  2.4 L, pH 8,0 e temperatura de reação de 50ºC. Após 60 minutos de reação, a enzima foi inativada por aquecimento do hidrolisado a 85ºC por 15 minutos. Os hidrolisados inativados foram desidratados em estufa com circulação forçada de ar em temperatura de 60°C durante 10 horas. Os hidrolisados secos foram moídos em triturador de facas duplas, peneirados e acondicionados em recipientes herméticos em temperatura de refrigeração. Os resultados mostraram que a concentração de enzima influenciou significativamente o GH (a = 0,05) e o conteúdo protéico (a = 0,10) dos hidrolisados e que a concentração de substrato apresentou influência significativa somente para os valores do conteúdo protéico dos mesmos

Efect of substrate and enzyme concentrations on the hydrolysis degree and in the functional properties of protein hydrolysates of whitemouth croaker (Micropogonias furnieri)

Submitted by Sabrina Andrade ([email protected]) on 2011-12-19T22:23:57Z No. of bitstreams: 1 Efeito da concentração de enzima e de substrato no grau de hidrólise e nas propriedades funcionais de hidrolisados proteicos de corvina (Micropogonias furnieri).pdf: 480777 bytes, checksum: 2af73b23fc39852144af64e1ce1dff1f (MD5)Approved for entry into archive by Barbara Milbrath([email protected]) on 2011-12-20T05:00:24Z (GMT) No. of bitstreams: 1 Efeito da concentração de enzima e de substrato no grau de hidrólise e nas propriedades funcionais de hidrolisados proteicos de corvina (Micropogonias furnieri).pdf: 480777 bytes, checksum: 2af73b23fc39852144af64e1ce1dff1f (MD5)Made available in DSpace on 2011-12-20T05:00:24Z (GMT). No. of bitstreams: 1 Efeito da concentração de enzima e de substrato no grau de hidrólise e nas propriedades funcionais de hidrolisados proteicos de corvina (Micropogonias furnieri).pdf: 480777 bytes, checksum: 2af73b23fc39852144af64e1ce1dff1f (MD5) Previous issue date: 2009The objective of this work was to obtain hydrolysates with different degrees of hydrolysis using Alcalase 2.4L® and to evaluate the effect of the enzyme [E] and substrate [S] concentration on the functional properties of the hydrolysates. It was obtained hydrolysates with hydrolysis degree values ranging from 12.2 to 43.7%. The values of solubility and water holding capacity were similar for the greater number of the hydrolysates with minimum values in the pH 5.0. The hydrolysis degree showed direct relationship with the solubility and indirect with the water holding capacity, oil holding capacity, emulsifying capacity and foaming capacity

Efeito da concentração de enzima e de substrato no grau de hidrólise e nas propriedades funcionais de hidrolisados proteicos de corvina (Micropogonias furnieri)

The objective of this work was to obtain hydrolysates with different degrees of hydrolysis using Alcalase 2.4L® and to evaluate the effect of the enzyme [E] and substrate [S] concentration on the functional properties of the hydrolysates. It was obtained hydrolysates with hydrolysis degree values ranging from 12.2 to 43.7%. The values of solubility and water holding capacity were similar for the greater number of the hydrolysates with minimum values in the pH 5.0. The hydrolysis degree showed direct relationship with the solubility and indirect with the water holding capacity, oil holding capacity, emulsifying capacity and foaming capacity

Enriquecimento de pão com proteínas de pescado Bread enrichment with fish protein

Este trabalho teve como objetivos elaborar pães enriquecidos com proteína de pescado para aumentar o conteúdo deste nutriente no produto e avaliar estes pães sensorial, tecnológica e físico-quimicamente. A proteína de pescado foi obtida a partir de cabrinha (Prionotus punctatus), espécie de baixo valor comercial. Para obtenção da polpa de cabrinha, a matéria-prima foi submetida a um processo de lavagem, seguido de secagem. Foram desenvolvidas cinco formulações de pão: 30, 40 e 50% de polpa lavada úmida (PU) e 3 e 5% de polpa lavada seca (PS) em base à farinha. Os pães foram avaliados sensorial (teste de ordenação, escala hedônica e perfil de atributos), tecnológica (notas das características internas, externas e volume específico) e físico-quimicamente (composição centesimal). O teste de perfil de atributos mostrou que o pão com 5% PS não diferiu significativamente (alfa = 0,05) do padrão para nenhum atributo avaliado. Todos pães apresentaram aceitação superior a 74%, no entanto ocorreu diminuição das notas das características internas e externas e do volume específico dos pães com o aumento da adição de polpa em todas as formulações, caracterizando queda da qualidade tecnológica. Os pães com 3 e 5% de PS e 50% de PU apresentaram um aumento no conteúdo protéico de 31, 45 e 48% respectivamente, em relação ao conteúdo protéico do pão padrão.<br>This work had as objectives to elaborate breads enriched with minced meat of fish and evaluate them sensorial, technological and physico-chemically. The fish protein was obtained from cabrinha (Prionotus punctatus), a low commercial value specie. To obtain the minced fish, the grinded meat was submitted to three wash steps with water, resulting the wet washed minced fish (WWMF). When the WWWF was dried and sifted, it was obtained the dry washed minced fish (DWMF). Five bread formulations with addition of 30, 40 and 50% of WWMF and 3 and 5% of DWMF were tested. All breads obtained were evaluated sensorial (preference test ranking, nine-point hedonic scale and attribute profile), technological (specific volume and technological score for the external and internal characteristics) and physico-chemically (centesimal composition). The attribute profile test showed that the bread containing 5% DWMF didn’t differ significantly (alpha = 0.05) from the bread without addition of fish protein in any attribute. All formulations showed an acceptance index higher than 74%, however it was observed a decreasing of technological score and specific volume values with the increasing amount of minced fish in all formulations, resulting technological quality loss. Breads containing 3 and 5% of DWMF and 50% of WWMF presented a protein increase of 31, 45 e 48%, respectively, when compared to the protein of the bread without addition of fish