Palabras clave
hidrolisados proteicos
remoção de fenilalanina
perfil peptídico
Cómo citar
Resumen
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.
Citas
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