Enzymatic hydrolysis of chicken viscera proteins in the presence of an ionic liquid as a strategy to improve the antioxidant properties of the hydrolysates
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Palavras-chave

Ionic liquids
Enzymatic hydrolysis
Antioxidant activity.

Como Citar

SILVA, Vitor Geniselli da; CASTRO, Ruann Janser Soares de. Enzymatic hydrolysis of chicken viscera proteins in the presence of an ionic liquid as a strategy to improve the antioxidant properties of the hydrolysates. Revista dos Trabalhos de Iniciação Científica da UNICAMP, Campinas, SP, n. 26, 2019. DOI: 10.20396/revpibic2620181367. Disponível em: https://econtents.bc.unicamp.br/eventos/index.php/pibic/article/view/1367. Acesso em: 29 mar. 2024.

Resumo

Aiming to explore the use of ionic liquids (ILs) not yet described in the literature, this work evaluated the hydrolysis of proteins from chicken viscera using the protease Alcalase modified and unmodified by the IL tetramethylammonium bromide. The protein hydrolysates produced in the presence of the IL presented values of antioxidant activities 40% higher than the hydrolysates obtained without IL. In addition, with the presence of the IL, it was possible to obtain protein hydrolysates from chicken viscera with similar antioxidant activities, compared to the protein hydrolysates produced without IL, using 1/3 of the amount of enzyme.

https://doi.org/10.20396/revpibic2620181367
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