Enzymatic hydrolysis of chicken viscera proteins in the presence of an ionic liquid as a strategy to improve the antioxidant properties of the hydrolysates

Vitor Geniselli da Silva, Ruann Janser Soares de Castro
2019 Revista dos Trabalhos de Iniciação Científica da UNICAMP  
Aiming to explore the use of ionic liquids (ILs) not yet described in the literature, this work evaluated the hydrolysis of proteins from chicken viscera using the protease Alcalase modified and unmodified by the IL tetramethylammonium bromide. The protein hydrolysates produced in the presence of the IL presented values of antioxidant activities 40% higher than the hydrolysates obtained without IL. In addition, with the presence of the IL, it was possible to obtain protein hydrolysates from
more » ... drolysates from chicken viscera with similar antioxidant activities, compared to the protein hydrolysates produced without IL, using 1/3 of the amount of enzyme.
doi:10.20396/revpibic2620181367 fatcat:6hfx6ndw6jdq7dpd6xnqfwmnpa