Efeito da temperatura no grau de hidrólise e na atividade antioxidante do hidrolisado proteico de Okara
Okara has been studied because it contains several nutrients with high added value, being found in greater quantity the fibers and proteins. The objective of this work was to evaluate the effect of temperature on the degree of hydrolysis by two proteolytic enzymes and the antioxidant activity of...
| Autor principal: | Silva, Prysley Veloso da |
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| Grau: | Monografia |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Tocantins
2021
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| Assuntos: | |
| Acesso em linha: |
http://hdl.handle.net/11612/3014 |
| Resumo: |
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Okara has been studied because it contains several nutrients with high added value, being
found in greater quantity the fibers and proteins. The objective of this work was to evaluate
the effect of temperature on the degree of hydrolysis by two proteolytic enzymes and the
antioxidant activity of hydrolysates. The antioxidant capacity of protein hydrolysates was
determined by the reducing power method, DPPH. Enzymatic hydrolysis of proteins
generated increased antioxidant capacity of hydrolysates. Through the obtained results, it was
found that within the studied walls Bromelain had a better result for both the degree of
hydrolysis and the antioxidant activity, when subjected to a temperature of 50 ° C. |