A carregar...
Publicação
Valorização de Co-produtos da Indústria de Processamento de Pescado
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 2.01 MB | Adobe PDF |
Orientador(es)
Resumo(s)
Os co-produtos de pescado podem ser transformados em hidrolisados proteicos (HP) de elevado valor biológico, devido à presença de péptidos bioativos resultantes da hidrólise das proteínas. Neste trabalho foram preparados HP a partir de cabeças de salmão do Atlântico (Salmo salar) (S1) e de aparas de pescada do Cabo (Merluccius capensis) (P1) por via enzimática, utilizando alcalase. Foram também preparados HP de cabeças de salmão por hidrólise com água subcrítica (SWH 1, 2, 3, 4, 5 e 6). Os hidrolisados S1 e o P1 tinham teores de proteína de 76,8% e 75,6%, respetivamente, menos de 10% de humidade e menos de 3% de gordura e a cinza variou entre 13,45% (S1) e 16,69% (P1). Os teores de proteína dos SWH variaram entre 70,4 e 89,2%, sendo os valores mais elevados registados nos hidrolisados preparados a 200° C. O grau de hidrólise do S1 (26,18%) foi mais elevado do que o do P1 (20,30%), embora o GH mais elevado tenha sido registado nos SWH preparados a 250° C. O perfil de péptidos de todos os HP indicou a hidrólise das proteínas em péptidos com peso molecular e aminácidos livres. O P1 e o S1 apresentaram na sua composição todos os aminoácidos essenciais e o aminoácido maioritário era o ácido glutâmico (10,1 - 12,1%). O óleo recuperado na hidrólise das cabeças de salmão era rico em ácidos gordos monoinsaturados (MUFA), entre os quais o ácido oleico (38,51 ± 0,54%), e os teores de EPA e DHA representavam cerca de 3,3%. Ambos os HP enzimáticos apresentaram uma elevada capacidade de eliminação de radicais ABTS, elevada atividade quelante do Cu2+ e do Fe2+ e de inibição da enzima conversora da angiotensina (ACE), e, em geral, era o P1 que apresentava atividades mais elevadas. A atividade inibidora da α -amilase do P1 e do S1 foi relativamente baixa. Os hidrolisados preparados pro hidrólise com água subcrítica possuíam capacidade de eliminação de radicais DPPH mais elevada do que os enzimáticos. Em geral, os SWH preparados a 250° C mostraram uma atividade quelante do Fe2+ superior à dos preparados a 200° C. No entanto, o P1 e o S1 tinham uma atividade quelante do Fe2+ mais elevada. Em todos os hidrolisados a capacidade quelante do Cu2+ foi mais elevada do que a do Fe2+. Os resultados obtidos permitiram mostrar o potencial de aplicação dos HP e os seus benefícios como ingrediente alimentar ou nutracêutico.
Fish co-products can be transformed into high biological value protein hydrolysates (HP) due to the presence of bioactive peptides resulting from protein hydrolysis. In this study, HPs were prepared from Atlantic salmon heads (Salmo salar) (S1) and Cape hake trimmings (Merluccius capensis) (P1) using enzymatic hydrolysis with alcalase. HPs were also prepared from salmon heads using subcritical water hydrolysis (SWH 1, 2, 3, 4, 5, and 6). S1 and P1 hydrolysates had protein contents of 76.8% and 75.6%, respectively, with less than 10% moisture and less than 3% fat, while ash content ranged from 13.45% (S1) to 16.69% (P1). Protein content in SWHs varied between 70.4% and 89.2%, with the highest values were recorded in hydrolysates prepared at 200°C. The degree of hydrolysis for S1 (26.18%) was higher than that for P1 (20.30%), although the highest DH was observed in SWHs prepared at 250°C. The peptide profile of all HPs indicated the hydrolysis of proteins into peptides with various molecular weights and free amino acids. Both P1 and S1 contained all essential amino acids, with the predominant amino acid being glutamic acid (10.1 - 12.1%). The oil recovered from the salmon heads hydrolysis was rich in monounsaturated fatty acids (MUFA), including oleic acid (38.51 ± 0.54%), and EPA and DHA levels were approximately 3.3%. Both enzymatic HPs exhibited high ABTS radical scavenging, Cu2+ and Fe2+ chelating activity, and angiotensin-converting enzyme (ACE) inhibition, with P1 generally showing higher activities. α-amylase inhibition was relatively low in both P1 and S1. Subcritical water hydrolysis prepared hydrolysates showed higher DPPH radical scavenging capacity compared to enzymatic ones. In general, SWHs prepared at 250°C demonstrated higher Fe2+ chelating activity compared to those prepared at 200°C, although P1 and S1 exhibited higher Fe2+ chelating activity. In all hydrolysates, Cu2+ chelating capacity was higher than that of Fe2+. These results demonstrate the potential application of HPs and their benefits as food ingredients or nutraceuticals.
Fish co-products can be transformed into high biological value protein hydrolysates (HP) due to the presence of bioactive peptides resulting from protein hydrolysis. In this study, HPs were prepared from Atlantic salmon heads (Salmo salar) (S1) and Cape hake trimmings (Merluccius capensis) (P1) using enzymatic hydrolysis with alcalase. HPs were also prepared from salmon heads using subcritical water hydrolysis (SWH 1, 2, 3, 4, 5, and 6). S1 and P1 hydrolysates had protein contents of 76.8% and 75.6%, respectively, with less than 10% moisture and less than 3% fat, while ash content ranged from 13.45% (S1) to 16.69% (P1). Protein content in SWHs varied between 70.4% and 89.2%, with the highest values were recorded in hydrolysates prepared at 200°C. The degree of hydrolysis for S1 (26.18%) was higher than that for P1 (20.30%), although the highest DH was observed in SWHs prepared at 250°C. The peptide profile of all HPs indicated the hydrolysis of proteins into peptides with various molecular weights and free amino acids. Both P1 and S1 contained all essential amino acids, with the predominant amino acid being glutamic acid (10.1 - 12.1%). The oil recovered from the salmon heads hydrolysis was rich in monounsaturated fatty acids (MUFA), including oleic acid (38.51 ± 0.54%), and EPA and DHA levels were approximately 3.3%. Both enzymatic HPs exhibited high ABTS radical scavenging, Cu2+ and Fe2+ chelating activity, and angiotensin-converting enzyme (ACE) inhibition, with P1 generally showing higher activities. α-amylase inhibition was relatively low in both P1 and S1. Subcritical water hydrolysis prepared hydrolysates showed higher DPPH radical scavenging capacity compared to enzymatic ones. In general, SWHs prepared at 250°C demonstrated higher Fe2+ chelating activity compared to those prepared at 200°C, although P1 and S1 exhibited higher Fe2+ chelating activity. In all hydrolysates, Cu2+ chelating capacity was higher than that of Fe2+. These results demonstrate the potential application of HPs and their benefits as food ingredients or nutraceuticals.
Descrição
Palavras-chave
Péptidos bioativos hidrólise enzimática hidrólise com água subcrítica atividade antioxidante atividade anti-hipertensiva atividade anti-diabética