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|Title:||Enzymatic hydrolysis of chicken viscera to obtain added-value protein hydrolysates with antioxidant and antihypertensive properties|
|Author:||Aguilar, Jessika Gonçalves dos Santos|
Souza, Ana Karoliny Santos de
Castro, Ruann Janser Soares de
|Abstract:||This study evaluated the effects of enzymatic hydrolysis of chicken viscera protein concentrate (CVPC) on the production of protein hydrolysates with antioxidant and antihypertensive properties. Alcalase® 2.4 L, Flavourzyme® 500 L and Neutrase® 0.8 L were used for protein hydrolysis following a simplex-centroid mixture design. The antioxidant capacity of the CVPC hydrolysates showed values ranging from 59.31 to 70.70% and from 142.90 to 189.00 Trolox EQ/g for DPPH scavenging assay and total antioxidant capacity, respectively. For antihypertensive activity, the CVPC hydrolysates showed great capacity of inhibition of the angiotensin-converting enzyme (ACE), reaching values ranging from 70.53 to 83.72%. Considering obtaining protein hydrolysates with bifunctional and equilibrated biological properties, the mixture of Alcalase® 2.4 L and Flavourzyme® 500 L in equal proportions was selected as the most adequate formulation for enzymatic hydrolysis. Additionally, the ultrafiltration of the CVPC hydrolysates was investigated in order to separate the active fractions. The results showed that the fractionation did not favor the increase of the biological properties evaluated, demonstrating that in this study, these characteristics were related not to the isolated peptides, but to the set of peptides produced through the hydrolysis process.|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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