Produção de hidrolisado proteico de peixe a partir de aparas de filé de Oreochromis niloticus

Abstract

Fish protein hydrolysates (FPHs) obtained through enzymatic hydrolysis stand out as an alternative for protein recovery and obtaining products of high biological value. The objective of the present study is to improve the production and characterize fish protein hydrolysates prepared from enzymatic hydrolysis of Oreochromis niloticus fillet trimmings, using three different enzymes: Alcalase®, Neutrase® and Novo-Pro D®. For this, a 23-3 Fractional Factorial Planning (FFP) was applied to select the most influential variables in the process, followed by the DCCR. Using the optimized pH, enzyme concentration and temperature parameters for each enzyme, HPPs with the maximum degree of hydrolysis were produced, which were analyzed for the kinetics of the hydrolysis process, such as functional properties, solubility, comprehensibility of water and oil, hygroscopicity, water activity and color, mineral content, through total reflection X-ray fluorescence (TXRF), chemical composition, through Fourier transform infrared spectroscopy (FT-IR ), thermal stability, through differential scanning calorimetry and molecular weight distribution, through thin layer chromatography (TLC) and electrophoresis. The estimated maximum degree of hydrolysis (DHmax) using Alcalase 2.4L® was 60.05% in 180 min at 39.03°C and 0.65% enzyme, while Neutrase® achieved a DHmax of 56.96% in 120 min at 39.46°C and pH 6.039 and Novo-Pro® D had a DHmax of 54.76% in 60 min at 47.95°C and 0.866% enzyme. The FPHs made with Alcalase 2.4 L® and Novo-Pro D® obtained results in the kinetics of the hydrolysis process, with the latter standing out in relation to the initial speed of evidence. Chemical composition analysis confirmed the manipulation of the protein into fragments and free amino acids. The molecular weight distribution of the compounds reveals the high content of free amino acids and low molecular weight proteins in all HPPs. The FPHs made with the enzymes Alcalase 2.4 L®, Neutrase® and Novo-Pro D® showed satisfactory characteristics in relation to functional properties, mineral content, thermal stability and molecular weight distribution. All FPHs demonstrated potential for use in the food industry, either as functional food or as an ingredient of high biological value for special formulations.