Enzymatic hydrolysis of fish waste has been examined using proteolytic enzymes under different conditions of pH, enzyme to substrate ratio, and substrate concentration. Proteolytic enzymes have then been used to synthesise a protein-like product (plastein). The particular enzymes used in both parts of this study were bromelein, a-chymotrypsin, pepsin and papain. Reasonable yield was obtained. The yield of plastein was found as a function of substrate concentration. enzyme to substrate ratio, degree of hydrolysis and enzyme used. Generally, the plastein appeared to be odourless, yellowish to creamy in colour. tasteless and rich nutritionally. The insoluble plastein formed was washed, dried and then tested for its functional properties, particularly with respect to water absorption capacity, swelling capacity, oil absorption capacity. foam and foam stability, emulsion stability, gelatination, viscosity, and heat-setting properties. The functional properties of the plastein precursor (fw*hydrolysate) and of commercial proteins have also been examined. The dried plastein which was tested under different conditions was found not only to possess functional properties such as fat/water absorption, swelling and emulsion stability. but also excellent foaming properties were observed. Although plastein appeared to be gel-like before drying, it was, however. not able to retain its gelatinity after drying. Therefore, it would be possible to use it in a food system as an alternative to the material substituted without changing the texture (e.g. in cereal products). The viscosity of the plastein was varied under the conditions used. It was found to be mainly a function of the temperature and the concentration. Finally. it was noted that plastein shows heatsetting properties when prepared under certain conditions.

Submitted by Divisão de Documentação/BC Biblioteca Central (ddbc@ufam.edu.br) on 2016-09-19T18:28:06Z No. of bitstreams: 1 Reprodução Não Autorizada.pdf: 47716 bytes, checksum: 0353d988c60b584cfc9978721c498a11 (MD5) / Approved for entry into archive by Divisão de Documentação/BC Biblioteca Central (ddbc@ufam.edu.br) on 2016-09-19T18:29:04Z (GMT) No. of bitstreams: 1 Reprodução Não Autorizada.pdf: 47716 bytes, checksum: 0353d988c60b584cfc9978721c498a11 (MD5) / Approved for entry into archive by Divisão de Documentação/BC Biblioteca Central (ddbc@ufam.edu.br) on 2016-09-19T18:29:25Z (GMT) No. of bitstreams: 1 Reprodução Não Autorizada.pdf: 47716 bytes, checksum: 0353d988c60b584cfc9978721c498a11 (MD5) / Made available in DSpace on 2016-09-19T18:29:25Z (GMT). No. of bitstreams: 1 Reprodução Não Autorizada.pdf: 47716 bytes, checksum: 0353d988c60b584cfc9978721c498a11 (MD5) Previous issue date: 2014-05-28 / FAPEAM - Fundação de Amparo à Pesquisa do Estado do Amazonas / The processing of arapaima (Arapaima gigas) generates a lot of waste that can be reused for development of new products of industrial interest. The aim of this study was to evaluate the production of protein hydrolyzate from pirarucu waste using pancreatin and Aspergillus flavofurcatis proteases. The raw material was minced fish of arapaima originated from Mamirauá Sustainable Development Reserve, State of Amazon. The process was conducted under constant agitation and controlled time and temperature. The minced fish and the hydrolysates were analyzed for chemical composition and microbiological quality. From these experiments two products were developed: an pirarucu protein hydrolyzate obtained of commercial enzyme (HPPEC) and another one prepared with microbial enzyme (HPPEM). The hydrolysates were analyzed for degree of hydrolysis, digestibility and amino acids profile. The results showed that the protein content in HPPEC (71.30 %) was significantly higher than HPPEM (57.26 %), however, in both products, were observed high values of digestibility, absence of microbial contaminants and reduction of lipid content. The aminogram showed the presence of all essential amino acids in both products. Among the enzymes used, pancreatin had higher hydrolytic efficiency, but the higher levels of digestibility, hydroxyproline content and taurine were deterrmined in the final product developed with A. flavo-furcatis enzymes / O beneficiamento do pirarucu gera uma grande quantidade de resíduos que pode ser aproveitado para elaboração de novos produtos alimentícios de interesse industrial. O objetivo deste estudo foi avaliar a produção de hidrolisado proteico a partir de resíduo de pirarucu utilizando pancreatina e proteases de Aspergillus flavo-furcatis. A matéria-prima utilizada foi carne mecanicamente separada de carcaças de pirarucu (CMSP) proveniente da Reserva de Desenvolvimento Sustentável Mamirauá, Amazonas. O processo foi conduzido sob agitação, tempo e temperatura controlados. A CMSP e os hidrolisados foram submetidos à análise de composição química e qualidade microbiológica. Desses experimentos foram desenvolvidos dois produtos, o hidrolisado proteico de pirarucu obtido com enzima comercial (HPPEC) e outro preparado com a enzima microbiana (HPPEM). Os hidrolisados foram caracterizados quanto ao grau de hidrólise, digestibilidade e perfil de aminoácidos. Os resultados mostraram que no HPPEC o teor proteico foi de 71,30%, significativamente superior ao do HPPEM (57,26%). Todavia nos dois produtos foram observados altos valores de digestibilidade, ausência de contaminantes microbianos, redução no conteúdo de lipídios e aumento no teor de cinzas. O aminograma demonstrou nos dois produtos a presença de todos os aminoácidos essenciais. Entre as enzimas utilizadas, a pancreatina teve maior eficiência hidrolítica, porém aos maiores níveis de digestibilidade, teor de hidroxiprolina e taurina foram determinados no produto final desenvolvido com as enzimas de A. flavo-furcatis

Submitted by (edna.saturno@ufrpe.br) on 2017-02-08T14:40:10Z No. of bitstreams: 1 Bruna Caritas Souza do Valle Ferreira.pdf: 835355 bytes, checksum: 19a5bc565f7b7a225d1406626b6c919e (MD5) / Made available in DSpace on 2017-02-08T14:40:10Z (GMT). No. of bitstreams: 1 Bruna Caritas Souza do Valle Ferreira.pdf: 835355 bytes, checksum: 19a5bc565f7b7a225d1406626b6c919e (MD5) Previous issue date: 2013-02-18 / Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPq / The present study aimed to evaluate the effect of replacing fishmeal for hydrolysate fish protein (HFP) and biofloc flour (BF) in diet of marine shrimp Litopenaeus vannamei postlarvae (2mg). The present study aimed to evaluate the effect of replacing fishmeal for hydrolyzed fish protein (HFP) and biofloc flour (BF) in Litopenaeus vannamei postlarvae. The HFP used in the diets formulation were produced from fish industry waste and the biofloc used for BF production was obtained in cultivation tanks of a commercial shrimp farm. Feed for this phase was designed to be isoenergetic and isoproteic. This experiment consisted of six treatments with three replicates each, corresponding to the control treatment T0, using fish meal as the main protein source. The other treatments (T10, T20, T30, T40) were a gradual replacement of fishmeal by HFP and BF in the proportions of 10, 20, 30 and 40% respectively. In the experiment a commercial feed was used as external control. It was a 42 days assay. Shrimp survival was above 99% in all treatments. After statistical analysis to zootechnical parameters (final weight, weight gain, specific growth rate) shrimps fed with formulated diets had better results than the ones fed with commercial feed. Tested parameters had ideal points indicated by regression in levels ranging between 15 and 16% of fishmeal replacement by HFP and associated BF. In the present study we inferred that BF and HFP are potential ingredients to replace fish meal in diets for L. vannamei postlarvae. / A presente dissertação teve como objetivo avaliar o efeito da substituição da farinha de peixe por hidrolisado proteico de peixe (HPP) e farinha de biofloco (FB) na alimentação de pós-larvas (2mg) do marinho camarão Litopenaeus vannamei. O HPP utilizado na elaboração das rações foi produzido a partir de resíduos de uma indústria de pescado. O biofloco para a produção da farinha foi obtido em tanques de cultivo de uma carcinicultura comercial. As rações para esta fase foram elaboradas para serem isoproteicas e isoenergéticas. Este experimento consistiu de seis tratamentos com três repetições cada, correspondendo ao tratamento controle o T0, utilizando a farinha de peixe como principal fonte proteica, e os demais tratamentos com substituição gradual da farinha de peixe por HPP e FB nas proporções de 10, 20, 30 e 40% correspondendo aos tratamentos T10, T20, T30 e T40 respectivamente. No experimento foi utilizado um tratamento com ração comercial que serviu como controle externo. Este ensaio teve duração de 42 dias. A sobrevivência dos camarões cultivados ficou acima de 99% em todos os tratamentos. As respostas estatísticas para os parâmetros de desempenho zootécnico (peso final, ganho de peso, taxa de crescimento específico) indicaram melhores resultados para os camarões alimentados com as rações formuladas quando comparados com os camarões alimentados com ração comercial. Os parâmetros testados tiveram seus pontos ideais indicados pela regressão, em níveis que variaram entre 15 e 16% de substituição da farinha de peixe por HPP e FB associados. Os resultados encontrados neste experimento indicaram o potencial dos ingredientes testados na substituição da farinha de peixe em rações para L. vannamei.