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|Type:||Artigo de periódico|
|Title:||EFECT OF SUBSTRATE AND ENZYME CONCENTRATIONS ON THE HYDROLYSIS DEGREE AND IN THE FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATES OF WHITEMOUTH CROAKER (Micropogonias furnieri).|
|Abstract:||EFECT OF SUBSTRATE AND ENZYME CONCENTRATIONS ON THE HYDROLYSIS DEGREE AND IN THE FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATES OF WHITEMOUTH CROAKER (Micropogonias furnieri). The objective of this work was to obtain hydrolysates with different degrees of hydrolysis using Alcalase 2.4L (R) 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.|
degree of hydrolysis
|Editor:||Soc Brasileira Quimica|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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