Propriedades tecno-funcionais de hidrolisado proteico do subproduto do beneficiamento da palometa (Serrasalmus spilopleura)

Abstract

The present work aimed to produce a protein hydrolysate from the by-products of palomette (Serrasalmus spilopleura) processing using the enzyme Alcalase, as well as to carry out the physical-chemical characterization and to evaluate the techno-functional properties of the hydrolysate produced. The by-products used were head, skin and bones. Regarding the physical-chemical characterization and the evaluation of the techno-functional properties of the hydrolysate, the degree of hydrolysis (GH) was 17.10% and the protein content 59.82±0.86%. The hydrolysate also showed high solubility at different pHs (between 68.51±0.55 and 90.09±0.97%), maximum water retention capacity (5.0±0.26 e 5.03±0.06%) at pH 5.0 and 7.0 respectively, foaming capacity of 8.16 %, with foam stability of 85±1.0% after 60 min. In addition, the capacity to form an emulsion was low and the whiteness (W) of the palomette protein hydrolysate was 84.04±0.32%. The results demonstrate that the hydrolysate from the by-product of the processing of the palomette produced in this study, presented good solubility and foaming properties, in addition to favorable physical-chemical characteristics, indicating possible use in different food formulations.