Produção de hidrolisado proteico de filé de palometa (Serrasalmus spilopleura) e avaliação das propriedades funcionais

Abstract

The present work aimed to elaborate a protein hydrolyzate of fillet of palometa (Serrasalmus spilopleura) by enzymatic way using the enzyme Alcalase, as well as to perform the physical-chemical characterization and to evaluate its functional properties. The degree of hydrolysis of the protein hydrolyzate of palometa was 17.4% and protein content of 68.25±0.48 (b.s). The hydrolyzate showed high solubility at different pHs (above 79%), maximum water retention capacity (5%) at pH 5.0 and 7.0, foamability of 50%, foam stability of 9.78% after 60 minutes. The protein hydrolyzate of palometa showed no capacity to form emulsion and the whiteness (W) content of the product was 87.89±0.08.The results demonstrate that the hydrolyzate of palometa muscle produced in the present study had good solubility and foaming properties, indicating possible use in different food formulations.