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dc.creatorAlves, Ingrid Dal Cin-
dc.contributor.advisor1Brígida, Ana Iraidy Santa-
dc.contributor.advisor-co1Furtado, Angela Aparecida Lemos-
dc.date.accessioned2021-12-09T15:06:56Z-
dc.date.issued2019-08-27-
dc.identifier.citationALVES, Ingrid Dal Cin. Obtenção de hidrolisado proteico de resíduo de Tira-Vira (Percophis brasiliensis). 67 f. Dissertação (Mestrado em Engenharia Química, Tecnologia Química) - Instituto de Tecnologia, Departamento de Engenharia Química, Universidade Federal Rural do Rio de Janeiro, Seropédica - RJ, 2019.por
dc.identifier.urihttps://tede.ufrrj.br/jspui/handle/jspui/5293-
dc.description.resumoElevadas taxas de produção de pescado, em especial o pescado beneficiado, vem gerando maiores quantidades de resíduos que tem potencial de se transformar em coprodutos com valor agregado. Dentre os produtos possíveis de se obter a partir de resíduos de pescado, temse as proteínas hidrolisadas. Além de ser fonte de aminoácidos essenciais, esse tipo de produto pode apresentar funcionalidades tecnológicas e/ou biológicas. Nesse contexto, o objetivo deste trabalho foi desenvolver um processo, via hidrólise enzimática, para obtenção de hidrolisado proteico a partir de resíduo de Tira-Vira (Percophis brasiliensis) com capacidade antioxidante e emulsificante. A pasta de Tira-Vira foi obtida a partir do resíduo oriundo da extração de carne mecanicamente separada (CMS) e caracterizada quanto à composição bromatológica e teor de aminoácidos. As condições de hidrólise com Alcalase foram definidas a partir de um planejamento fatorial 23 onde pH (6 a 9), temperatura (30 a 60 °C) e razão enzima:substrato (E:S, na faixa de 2 a 15%) foram as variáveis independentes e grau de hidrólise, teor de aminoácidos aromáticos livres, atividade antioxidante (ORAC) e capacidade emulsificante foram as variáveis dependentes. O maior grau de hidrólise (45,24%) foi observado sob as condições de pH 6, 45°C e razão E:S 8,5% em 4 horas de reação, permanecendo o mesmo ao final de 5 horas. O teor de aminoácidos aromáticos livres, que também indica o avanço da hidrólise, aumentou em média aproximadamente 5 vezes em um minuto de reação, e após uma hora o aumento médio foi de quase 8 vezes. A atividade antioxidante dos hidrolisados obtidos apresentou valores que variaram de uma faixa de 397 a 2860 μmol Trolox/g após 5 horas de hidrólise, sendo a atividade máxima obtida (2953 μmol Trolox/g) a pH 7,5, temperatura 60 °C e razão E:S 8,5% após 4 horas de hidrólise. As propriedades emulsificantes estudadas foram expressas em índice de atividade emulsificante (EAI – emulsifying activity index) e índice de estabilidade da emulsão (ESI – emulsion stability index). O EAI máximo (68,9 m2 /g) foi obtido em pH 7,5; 60 °C, E:S 8,5% após 4 horas de hidrólise, e o ESI máximo (42 minutos) foi obtido após 1 minuto de processo em pH 6, 45 °C e E:S 8,5%. A condição em que foram observados os maiores valores de atividade antioxidante e de índice de atividade emulsificante foi 7,5; 60 °C, E:S 8,5%, porém a escolha das condições de hidrólise são dependentes do perfil de produto desejado.por
dc.description.abstractHigh fish production rates, especially processed fish, have generated high amounts of wastethat has the potential to become added value co-products. Among the products that can beobtained from fish residues, there are hydrolysed proteins. In addition to being a source ofessential amino acids, this type of product may have technological and/or biologicalfunctionalities. In this context, this work objective was to develop a process, via enzymatichydrolysis, to obtain protein hydrolysate from Brazilian Flathead (Percophis brasiliensis) residue with antioxidant and emulsifying capacity. Brazilian Flathead paste was obtained from the residue from mechanically separated meat (MSM) extraction and characterized by its bromatological composition and amino acid content. Hydrolysis conditions with Alcalasewere defined from a 23 factorial design where pH (6 to 9), temperature (30 to 60 °C) and enzyme:substrate ratio (E:S, in the range of 2 to 15%) were independent variables and degree of hydrolysis, free aromatic amino acid content, antioxidant activity (ORAC) and emulsifying capacity were dependent variables. The highest degree of hydrolysis (45,24%) was observed under the conditions pH 6, 45 °C and E: S ratio 8.5% at 4 hours of reaction, remaining the same after 5 hours. Free aromatic amino acid content, which also indicates the progress of hydrolysis, on average, increased approximately fivefold in one minute of reaction, and after one hour the average increase was almost eightfold. Antioxidant activity of the obtained hydrolysates ranged from 397 to 2860 μmol Trolox/g after 5 hours of hydrolysis, with the maximum activity (2953 μmol Trolox/g) at pH 7,5, temperature 60 °C and E:S ratio 8,5% after 4 hours of hydrolysis.. The emulsifying properties studied were expressed as emulsifying activity index (EAI) and emulsion stability index (ESI). The maximum EAI (68.9 m2 / g) wasobtained at pH 7,5; 60 °C, E: S 8.5% after 4 hours of hydrolysis, and the maximum ESI (42 minutes) was obtained after 1 minute of process at pH 6, 45 °C and E: S 8.5. The condition inwhich the highest antioxidant activity and emulsifying activity index values were observed was 7.5; 60 ° C, E: S 8.5%, however the choice of hydrolysis conditions are dependent on thedesired product profile.eng
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dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpor
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dc.languageporpor
dc.publisherUniversidade Federal Rural do Rio de Janeiropor
dc.publisher.departmentInstituto de Tecnologiapor
dc.publisher.countryBrasilpor
dc.publisher.initialsUFRRJpor
dc.publisher.programPrograma de Pós-Graduação em Engenharia Químicapor
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dc.rightsAcesso Abertopor
dc.subjectResíduo de pescadopor
dc.subjectHidrólise enzimáticapor
dc.subjectAlcalasepor
dc.subjectAtividade antioxidantepor
dc.subjectAtividade emulsificantepor
dc.subjectEstabilidade de emulsãopor
dc.subjectFish residueeng
dc.subjectEnzymatic hydrolysiseng
dc.subjectAlcalaseeng
dc.subjectAntioxidant activityeng
dc.subjectEmulsifying activityeng
dc.subjectEmulsion stabilityeng
dc.subject.cnpqEngenhariaspor
dc.subject.cnpqEngenharia Químicapor
dc.titleObtenção de hidrolisado proteico de resíduo de Tira-Vira (Percophis brasiliensis)por
dc.title.alternativeObtainment of protein hydrolysate from Brazilian Flathead (Percophis brasiliensis) residueeng
dc.typeDissertaçãopor
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