Produção de hidrolisados de proteína de peixe a partir de aparas de filé de Oreochromis niloticus
DOI:
https://doi.org/10.33448/rsd-v11i6.29172Palavras-chave:
Hidrólise enzimática, Otimização, Coprodutos de pescado, Proteína, Protease.Resumo
A otimização de processos é essencial para a viabilidade em larga escala na indústria alimentícia. Aqui, aplicamos a metodologia de Delineamento Composto Central Rotacional (DCCR) seguido de análise de superfície de resposta para otimizar a produção de hidrolisado de proteína de peixe (HPP). O HPP foi obtido a partir de aparas de filé de tilápia submetidas ao processo de hidrólise utilizando as enzimas Alcalase 2.4L™, Neutrase™ e Novo-Pro™ D, sob condições controladas de temperatura, concentração de enzima e pH. Primeiramente, aplicamos um Planejamento Fatorial Fracionado (PFF) 23-3 para selecionar as variáveis mais influentes no processo com cada enzima a ser aplicada no DCCR. A partir do PFF, selecionamos temperatura e concentração de enzima para Alcalase 2.4L™ e Novo-Pro™ D, temperatura e pH para Neutrase™. O grau máximo estimado de hidrólise (GHmax) usando Alcalase 2.4L™ foi de 60,05% em 180 min de processo a 39,03°C e concentração de enzima de 0,65%. Neutrase™ atingiu GHmax de 56,96% durante 120 min a 39,46°C e pH 6,039, enquanto Novo-Pro™ D teve GHmax de 54,76% durante 60 min a 47,95°C e 0,866% de concentração de enzima. Assim, as três enzimas apresentaram resultados promissores para obtenção de HPP com alta GH a partir de aparas de filés de tilápia do Nilo
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