| Autor: |
do Nascimento Alves, Rerisson, dos Santos, José Robenilson Sousa, Cavalcanti, Mônica Tejo, Madruga, Marta Suely, da Silva Araújo, Íris Braz |
| Předmět: |
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| Zdroj: |
Journal of Aquatic Food Product Technology; 2024, Vol. 33 Issue 7, p503-516, 14p |
| Abstrakt: |
The objective was to extract type I collagen and determine its ideal extraction conditions, technological parameters, and antioxidant properties. A 2 × 3factorial design was used, with variations in the type of enzyme and hydrolysis time. The treatments that presented the highest yield based on protein content (70.46% and 64.57%) and collagen content (34.65 and 49.05 g/100 g) were the samples subjected to acid hydrolysis-enzymatic for 12 h (CP12 and CB12). CB12 demonstrated greater water absorption capacity (WA), while CP12 demonstrated greater water solubility (WS) and antioxidant activity. CP12 is the most promising collagen extract for use as a bioactive ingredient in foods. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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