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Production of fish protein hydrolysates by a marine proteolytic strain
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Orientador(es)
Resumo(s)
The preparation of fish protein hydrolysates by a fermentative process is an alternative to classical preparation using added proteolytic enzymes, taking advantage of the wide spectrum of proteolytic enzymes produced by microorganisms and increasing the complexity of the peptide mixture obtained. Thus, the objective of this work was to prepare fermentative protein hydrolysates (FPH) from a commercial cod protein hydrolysate (CPH) using an indigenous marine proteolytic strain. The bacterial growth was performed in liquid culture media, containing three concentrations of CPH (1, 2 and 4%), yeast extract (0.5%) and sucrose (0.5%), with continuous shaking, at 30 ºC for 24, 50 and 72 hours. The parameters evaluated were the culture growth, enzymatic activity, protein content and recovery, peptide profile, degree of hydrolysis and antioxidant activity, measured by DPPH and ABTS radical scavenging activity, reducing power and metal chelating activity. Bacterial growth and enzymatic activity reached their maximums after 24 hours of fermentation, and all FPH showed the disappearance of peptides in the range of 200 – 400 Da. In the set of samples, 4 % FPH recorded the highest values of protein content and recovery, but 1 % and 2 % FPH were the samples that presented improved antioxidant activity.
Descrição
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Palavras-chave
fermentative protein hydrolysate proteolytic strain fish by-products antiradical activity chelating activity reducing power
Contexto Educativo
Citação
Godinho, I.S.M. - Production of fish protein hydrolysates by a marine proteolytic strain. Lisboa: ISA, 2013, 87 p.