ANDRÉ ÁLVAREZ MONGE NETO

Título da Dissertação: INTERAÇÃO DE PEPTÍDEOS PROVENIENTES DA HIDRÓLISE ENZIMÁTICA DE FARELO DE SOJA COM CICLODEXTRINAS – AVALIAÇÃO DA REDUÇÃO DO AMARGOR

Orientadora: Profa. Dra. Gisella Maria Zanin

Data da Defesa: 19/04/2013

RESUMO GERAL

 INTRODUCTION. Enzymatic hydrolysis improves soybean meal in its functional and nutritional characteristics. However, the exposed hydrophobic peptides give a bitter taste to the hydrolysate. Due to their structure, cyclodextrins have several applications in food, among which a decrease in undesirable tastes.
AIM. Current study evaluates the interaction between peptides in the enzyme hydrolysate of soy meal and alpha-, beta- and gamma-cyclodextrins so that bitterness may be reduced.
MATERIAL AND METHODS. Alpha-, beta- and gamma-cyclodextrins were added in mass fractions 1.5%, 2.0% and 2.5% to a soybean meal hydrolysate prepared with Alcalase 2.4L® enzyme at concentration 1% (enzyme protein/protein in soybean meal). Treatments and pure components (protein hydrolysate and alpha-, beta- and gamma-cyclodextrins) were evaluated by Scanning Electron Microscopy (SEM), Differential Scanning Calorimetry (DSC), Thermogravimetric Analysis (TGA) and Differential Thermogravimetry (DTG), Nuclear Magnetic Resonance (H¹ NMR), X-ray Diffraction (XRD) and Electronic Tongue. Sensory analysis was performed with 50 untrained panelists involving rank bitterness test.
RESULTS AND DISCUSSION. All instrumental analysis showed differences between the pure hydrolysate and treatments with alpha-, beta- and gamma-cyclodextrins. H1 NMR spectra evidenced strong interactions of aromatic and aliphatic regions of the peptides with the cyclodextrins´ internal cavities. Electronic Tongue results registered that alpha- and betacyclodextrin added to the hydrolysate at concentrations 1.5% and 2.0% (w/w), respectively, caused the greatest difference when compared to control hydrolysate. The difference between 1.5% and 2.0% (w/w) alpha- and beta-cyclodextrin and pure hydrolysate was sensory and noted by the untrained panel in a rank bitterness test.
CONCLUSION. The addition of 1.5% and 2.0% (w/w) of alpha- and beta-cyclodextrins changes the H¹ NMR spectra. Interactions were also evidenced by differences reported by Electronic Tongue. Untrained panel showed that the two treatments are effective to reduce bitterness of soybean meal hydrolysate.
Keywords: protein hydrolysate, soybean meal, cyclodextrin, electronic tongue, bitterness.

Artigos Publicados Vinculados a Dissertação:

https://doi.org/10.1007/s10847-017-0731-7