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|Title:||Enzymatic hydrolysis of proteins from chicken viscera in the presence of an ionic liquid enhanced their antioxidant properties|
|Author:||Silva, Vítor Geniselli da|
Castro, Ruann Janser Soares de
|Abstract:||Aiming to explore the use of Ionic liquids (ILs) not yet described in the literature, this work evaluated the hydrolysis of proteins from chicken viscera using the protease Alcalase modified and unmodified by the compound tetramethylammonium bromide. The protein hydrolysates produced in the presence of the IL presented values of antioxidant activities 40% higher than the hydrolysates obtained without IL. For DPPH-radical scavenging, the enzymatic hydrolysis performed using an amount of enzyme adjusted to 120 U/mL, pH 7.0 and 40 °C resulted in protein hydrolysates with maximum antioxidant activity of 188.11 µmol TE/g. For FRAP assay, the protein hydrolysates produced with 60 U/mL, pH 9.0 and 40 °C showed the highest antioxidant potential (1126.33 µmol TE/g). In the presence of the IL, it was possible to obtain protein hydrolysates from chicken viscera with similar antioxidant activities, compared to the protein hydrolysates produced without IL, using 1/3 of the amount of enzyme.|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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