Palavras-chave
hidrolisados proteicos
remoção de fenilalanina
perfil peptídico
Como Citar
Resumo
Para avaliar o efeito da remoção de fenilalanina no perfil peptídico dos hidrolisados proteicos de farinha
de trigo, foram preparados nove hidrolisados empregando-se a associação sucessiva de pancreatina e de
extrato enzimático bruto obtido da casca de abacaxi (EB). Foram testados o efeito da ordem de adição das
enzimas, da temperatura de reação, da relação enzima: substrato (E:S) e do tratamento físico da amostra.
A análise do perfil peptídico dos hidrolisados foi realizada em duas etapas: antes e após a remoção da
fenilalanina. A cromatografia líquida de alta eficiência de exclusão molecular foi utilizada para efetuar
o fracionamento e a quantificação dos peptídeos e aminoácidos livres pela técnica da Área Corrigida da
Fração. O processo de remoção de fenilalanina melhorou o perfil peptídico de três hidrolisados, mas não
afetou no de cinco hidrolisados. O efeito benéfico desse processo está associado ao aumento no teor de
di- e tripeptídeos ou à redução na quantidade de peptídeos grandes. O melhor perfil peptídico foi obtido
após a remoção de fenilalanina, utilizando-se pancreatina E:S de 4:100 a 50°C, durante 210 min, seguida
de EB E:S de 10:100 a 70°C durante 90 min.
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Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
Copyright (c) 2010 Raquel Linhares Carreira, Viviane Dias Medeiros Silva, Mauro Ramalho Silva, Harriman Aley Morais, Marialice Pinto Coelho Silvestre