标题:Effects of enzymatic hydrolysis (Flavourzyme®) assisted by ultrasound in the structural and functional properties of hydrolyzates from different bovine collagens
其他标题:Effects of enzymatic hydrolysis (Flavourzyme®) assisted by ultrasound in the structural and functional properties of hydrolyzates from different bovine collagens
出版社:Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要: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.
其他摘要: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.