Influence of some commercial proteases and enzymatic associations on the hydrolytic solubilization of deboned poultry meat proteins / Influencia de algunas proteasas comerciales y preparados enzimaticos en la solubilizacion hidrolitica de las proteinas de la carne de pollo separada mecanicamente Export

@article{citeulike:6059031, abstract = {Mechanically deboned poultry meat (MDPM) was used as a basic source of protein to assess the efficiency of seven proteolytic enzymes and some enzymatic associations over the hydrolysis of that protein. As a main parameter, the evolution of protein solubilization during 4 h of proteolysis was evaluated. The enzymes alcalase, esperase, flavourzyme, fungal protease, HT-proteolytic, papain, proteopex, and combinations of alcalase + flavourzyme, esperase + flavourzyme, HT-proteolytic + flavourzyme, and proteopex + flavourzyme were applied at concentrations of 0.60\% and 1.20\% of commercial product as a function of total protein. The initial pH was adjusted to 7.0 or 8.0 and the temperature was maintained at 50 {degrees}C or 60 {degrees}C according to optimal conditions for each enzyme. The proteolytic activities of the enzymes were also compared with azocasein. The hydrolysis index (HI), i.e., the rate between the maximum value and the initial amount of soluble protein was formulated to allow the comparison among treatments. Results showed that the temperature did not influence the proteolysis in the tested model. The association of alcalase + flavourzyme was shown to be more efficient than all other treatments, obtaining more than 70\% of soluble protein. Fungal protease pre sented the lowest results. 10.1177/108201320000600404}, author = {de Barros Soares, L. H. and Marques, D. Ney and Albuquerque, P. Melchionna and Zachia Ayub, M. A.}, citeulike-article-id = {6059031}, citeulike-linkout-0 = {http://dx.doi.org/10.1177/108201320000600404}, citeulike-linkout-1 = {http://fst.sagepub.com/content/6/4/301.abstract}, citeulike-linkout-2 = {http://fst.sagepub.com/content/6/4/301.full.pdf}, day = {1}, doi = {10.1177/108201320000600404}, journal = {Food Science and Technology International}, keywords = {enzymatic\_hydrolysis, meat, protein}, month = {January}, number = {4}, pages = {301--306}, posted-at = {2009-11-03 10:01:30}, priority = {2}, title = {Influence of some commercial proteases and enzymatic associations on the hydrolytic solubilization of deboned poultry meat proteins / Influencia de algunas proteasas comerciales y preparados enzimaticos en la solubilizacion hidrolitica de las proteinas de la carne de pollo separada mecanicamente}, url = {http://dx.doi.org/10.1177/108201320000600404}, volume = {6}, year = {2000} }

TY - JOUR ID - citeulike:6059031 L3 - citeulike-article-id:6059031 N2 - Mechanically deboned poultry meat (MDPM) was used as a basic source of protein to assess the efficiency of seven proteolytic enzymes and some enzymatic associations over the hydrolysis of that protein. As a main parameter, the evolution of protein solubilization during 4 h of proteolysis was evaluated. The enzymes alcalase, esperase, flavourzyme, fungal protease, HT-proteolytic, papain, proteopex, and combinations of alcalase + flavourzyme, esperase + flavourzyme, HT-proteolytic + flavourzyme, and proteopex + flavourzyme were applied at concentrations of 0.60% and 1.20% of commercial product as a function of total protein. The initial pH was adjusted to 7.0 or 8.0 and the temperature was maintained at 50 {degrees}C or 60 {degrees}C according to optimal conditions for each enzyme. The proteolytic activities of the enzymes were also compared with azocasein. The hydrolysis index (HI), i.e., the rate between the maximum value and the initial amount of soluble protein was formulated to allow the comparison among treatments. Results showed that the temperature did not influence the proteolysis in the tested model. The association of alcalase + flavourzyme was shown to be more efficient than all other treatments, obtaining more than 70% of soluble protein. Fungal protease pre sented the lowest results. 10.1177/108201320000600404 IS - 4 JF - Food Science and Technology International EP - 306 TI - Influence of some commercial proteases and enzymatic associations on the hydrolytic solubilization of deboned poultry meat proteins / Influencia de algunas proteasas comerciales y preparados enzimaticos en la solubilizacion hidrolitica de las proteinas de la carne de pollo separada mecanicamente VL - 6 SP - 301 KW - enzymatic_hydrolysis KW - meat KW - protein AU - de Barros Soares, LH AU - Marques, Ney AU - Albuquerque, Melchionna AU - Zachia Ayub, MA PY - 2000/01/01/ UR - http://dx.doi.org/10.1177/108201320000600404 ER -