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

Abstract

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