Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens

AUTOR(ES)

VIDAL, Alessandra Roseline

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

04/11/2019

RESUMO

Abstract The ultrasound effect on functional and structural properties of hydrolysates of different bovine collagens (fibers, gelatines and hydrolysates) was evaluated. The enzymatically hydrolyzed samples (enzyme Alcalase®) with previous or simultaneous ultrasound treatment presented higher number of bands with shorter wavelengths (mid-FTIR). The ultrasound provided the samples with a higher hydrolysis degree and favored the antimicrobial activity, evidencing the advantages of its use in the process. Results revealed that higher hydrolysis degree does not always result in higher antioxidant activity. The use of ultrasound in the hydrolysis of these samples was seen to be effective, providing them with higher functionality and structural disruption.

Documentos Relacionados

• Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens
• Effects of enzymatic hydrolysis (Flavourzyme®) assisted by ultrasound in the structural and functional properties of hydrolyzates from different bovine collagens
• Effect of ultrasound on different quality parameters of functional sirkencubin syrup
• Effect of ultrasound on different quality parameters of functional sirkencubin syrup
• Structural and functional properties of the p60 proteins from different Listeria species.