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dc.contributor.authorQueiroz, Angela Lima Menêses de; et. al-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-04-05T19:23:35Z-
dc.date.availablePT_Br
dc.date.available2022-04-05T19:23:35Z-
dc.date.copyright-
dc.date.issued2017-
dc.identifierPT_Br
dc.identifier.citationFood Bioscience, v. 20, p. 19–27, 2017.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/261-
dc.description.abstractThe protein hydrolysates of goat viscera were obtained using the Alcalase® and Brauzyn® enzymes then characterized by their chemical composition, total and free amino acids, hydrophobicity profile, as well as their functional and antioxidants properties. Hydrolysates with higher and lower degrees of hydrolysis of both enzymes were selected for the experimental design. Regarding the functional properties, maximum solubility values were achieved for the sample with a higher degree of hydrolysis; oil retention capacity showed higher values for the hydrolysates with lesser degree of hydrolysis. The emulsifying property and emulsion stability showed no significant difference in the four protein hydrolysates. In determining the antioxidant activity, higher reduction percentages of free radical ABTS•+ were observed than for the free radical DPPH•. Based on the results, we conclude that the protein hydrolysates of goat viscera have great technological applicability to the food industry, in addition to being excellent sources of nutrients.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherElsevier Ltd.pt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectEssential amino acidspt_BR
dc.subjectFunctional propertiespt_BR
dc.titleFunctional protein hydrolysate from goat by-products: Optimization and characterization studiespt_BR
dc.typeArticlept_BR
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