Propriedades funcionais de hidrolisado proteico de subprodutos do beneficiamento de palometa (Serrasalmus spilopleura)

Abstract

This work aimed to produce a protein hydrolyzate from the by-product of the palometa processing (Serrasalmus spilopleura) using the enzyme Alcalase, as well as perform the physicochemical characterization and evaluate its functional properties. The GH of the hydrolyzate was 17.10% and the protein content 59.82 ± 0.86% (b.s). The hydrolyzate presented high solubility at different pHs (between 68.51 and 90.09%), maximum water retention capacity (5%) at pH 5.0 and 7.0, foamability of 8.16%, With 85% foam stability after 60 minutes. The protein hydrolyzate of palometa showed low capacity to form emulsion and the whiteness content (W) of the product was 84.04 ± 0.32. The results demonstrate that the hydrolyzate from the by-product of the palometa production produced in the present study showed good solubility and foaming properties, indicating possible use in different food formulations.