Effects of enzymatic hydrolysis (Flavourzyme®) assisted by ultrasound in the structural and functional properties of hydrolyzates from different bovine collagens

VIDAL, Alessandra Roseline, FERREIRA, Thaísa Egiéli, MELLO, Renius de Oliveira, SCHMIDT, Michele Mantelli, KUBOTA, Ernesto Hashime, DEMIATE, Ivo Mottin, ZIELINSKI, Acácio Antonio Ferreira, DORNELLES, Rosa Cristina Prestes

Effects of enzymatic hydrolysis (Flavourzyme®) assisted by ultrasound in the structural and functional properties of hydrolyzates from different bovine collagens

AUTOR(ES)

VIDAL, Alessandra Roseline, FERREIRA, Thaísa Egiéli, MELLO, Renius de Oliveira, SCHMIDT, Michele Mantelli, KUBOTA, Ernesto Hashime, DEMIATE, Ivo Mottin, ZIELINSKI, Acácio Antonio Ferreira, DORNELLES, Rosa Cristina Prestes

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

26/07/2018

RESUMO

Abstract This study aimed at evaluating the functional (antioxidant and antimicrobial activity) and structural properties of different bovine collagen hydrolysates obtained through ultrasound assisted enzymatic hydrolysis (Flavourzyme®). The use of previous or simultaneous ultrasound strengthened the enzymatic hydrolysis of bovine collagen samples, generating higher number of bands in wave number (cm-1). The best treatment was the enzymatic hydrolysis, while for the powder fiber and hydrolysate, it was the ultrasound hydrolysis. The sample that showed the highest inhibiting action to the gram-negative bacteria Salmonella choleraesuis growth and gram-positive bacteria Staphylococcus aureus hydrolyzed with enzyme and simultaneous ultrasound. Therefore, the enzymatic hydrolysis (Flavourzyme®) was concluded to enable the hydrolysis of samples, providing structural rupture and better functionality to the different bovine collagen hydrolysates.