Obtenção de atividade antioxidante termoestável a partir da proteína da chia (Salvia hispanica) após hidrólise enzimática
DOI:
https://doi.org/10.18554/rbcti.v10i00.6797Palavras-chave:
Proteases, Imobilização, Partículas de Alginato, Proteína Vegetal, Peptídeos BioativosResumo
Proteases apresentam potencial para produzir hidrolisados proteicos com propriedades bioativas. Este estudo teve como objetivo obter hidrolisados de proteína da chia com atividade antioxidante utilizando proteases livres e imobilizadas, caracterizar o hidrolisado mais ativo em diferentes condições de pH e temperatura e avaliar sua estabilidade durante digestão gastrointestinal simulada. A hidrólise enzimática foi realizada com enzimas comerciais (Corolase; pepsina); os hidrolisados foram coletados em 15, 30, 60 e 120 minutos para determinação do grau de hidrólise (GH) e da atividade antioxidante (AA). As enzimas livres promoveram maior extensão de hidrólise, mas o tempo não influenciou a AA, detectável já após 15 minutos. A pepsina imobilizada produziu hidrolisados com maior AA (65,7%), estáveis em pH ácido (70%), com aumento em 30–70 °C (250%) e retenção de 63% após digestão simulada. Incorporado em geleia de maracujá, o hidrolisado elevou a AA em 50%, indicando potencial para aplicação em alimentos funcionais.
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