期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 59, 期 6, 页码 2284-2294出版社
SPRINGER INDIA
DOI: 10.1007/s13197-021-05242-x
关键词
Enzyme-assisted aqueous extraction; Functional ingredients; Protein hydrolysates; Phenolic compounds; Antioxidant capacity; Sustainable production
资金
- Coordination for the Improvement of Higher Education Personnel-Brazil (CAPES) [001]
- National Council for Scientific and Technological Development-Brazil (CNPq) [311070/2018-3, 310517/2015-0]
- CNPq [132264]
- CAPES [1795263, 88882.316463/2019-01, 88882.344928/2019-01]
The aqueous and solid fractions obtained from the aqueous extraction of pecan nut oil assisted by Alcalase(R) were evaluated, showing potential for application in food based on their properties and composition.
The aqueous (AF) and solid (SF) fractions obtained as co-products in the aqueous extraction of pecan nut oil assisted by Alcalase(R) were evaluated. In the AF, the degree of protein hydrolysis (DH) and the electrophoretic profile of protein hydrolysates, phenolic compounds, and antioxidant capacity (reducing potential of the hydrophilic compounds, RPHC, 2,2-diphenyl-1-picrylhydrazyl, DPPH; and inhibition of lipid peroxidation) were determined. The proximate composition and microstructure were evaluated in SF. The results indicated a DH of 3.9%. The sample treated with the enzyme (ET) showed a molecular weight of proteins lower than 15 kDa. The ET showed higher content of phenolics (726.3 mg GAE/100 g) and antioxidant capacity higher than the sample without enzymatic treatment. The SF showed a residual lipid content rich in oleic and linoleic acids. Furthermore, changes in the proximate composition and the microstructure were observed. The results indicate the potentiality of hydrolyzed fractions for application in food. [GRAPHICS]
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