Obtenção e caracterização de hidrolisados enzimáticos de proteínas do farelo de soja

AUTOR(ES)

Liceres Corrêa de Miranda

FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

30/05/2012

RESUMO

Soy protein concentrate (SPC) is used as an ingredient for food and animal feed. It is obtained from defatted soybean meal by extracting sugars and other soluble compounds. The main consequence of the extraction process is removal or inactivation of most anti-nutritional factors of soybean, which makes this product can be used in place of animal proteins in special diets. This work aimed to study the process of protein hydrolysis as an alternative to increase the value of the SPC through the improvement of their nutritional value. Hydrolysis process has been done many years ago with the purpose of improving physico-chemical, organoleptic and nutritional value of food proteins. Enzymatic hydrolysis is the most appropriate when the objective is to improve the nutritional value, because the chemical methods cause many unwanted effects. We studied two commercial alkaline proteases, Alcalase and Novo-ProD. Novo-ProD showed superior activity than Alcalase in all pH conditions tested. The process conditions that maximized efficiency of the hydrolysis of SPC by Novo-ProD were: 55C, pH 9 and enzyme/substrate ratio of 0.5% (enzyme mass / protein mass). The maximum degree of hydrolysis obtained in three hours reaction under these conditions was approximately 15.2% in bench scale and 12.8% in pilot scale. Increasing solid concentration of the reaction medium from 10 to 30%, maximum degree of hydrolysis of 11.2% was obtained in the same conditions. Digestibility trial was conducted with SPC hydrolyzate with 3,3% against SPC unhydrolyzed in adult dogs and turkeys in the initial growth phase. In dogs, hydrolysis increased apparent digestibility of dry matter from 76.5 to 86.2%, crude protein from 83.9 to 90.6% and metabolizable energy increased by approximately 5%. In turkeys, the increase was from 54.6 to 62.9% for dry matter digestibility and 9% increase in metabolizable energy.

ASSUNTO(S)

tecnologia de alimentos hidrólise de proteínas soja enzimas concentrado proteico de soja novo-pro d engenharia quimica soy protein concentrate protein hydrolysis novo-prod

Documentos Relacionados

• Caracterização de hidrolisados enzimáticos de pescado
• Influencia do tratamento termico nas propriedades funcionais de isolados proteicos de soja e de seus hidrolisados enzimaticos
• Obtenção e caracterização quimica e imunologica parcial de plasteina produzida a partir de hidrolisados de isolado-proteico de soja e caseina
• Ação de fatores enzimáticos na obtenção de hidrolisados protéicos de farinha de trigo com baixo teor de fenilalanina
• Obtenção de hidrolisados enzimáticos do concentrado protéico do soro de leite com elevado teor de di-tripeptídeos para utilização em nutrição clínica