Dados do Trabalho

Título

BIOTRANSFORMATION OF CHICKEN BY-PRODUCT INTO FUNCTIONAL PROTEIN HYDROLYSATE USING ULTRASOUND AS PRE-TREATMENT

Introdução

Enzymatic hydrolysis is the primary method for producing bioactive peptides and is regarded as a sustainable approach. Utilizing ultrasound as an assistive technology in this process can enhance the bioactive activity of protein hydrolysates compared to conventional enzymatic hydrolysis. This study aims to assess the effect of ultrasound pre-treatment on the antioxidant activity of chicken by-product protein hydrolysate.

Material e Métodos

Chicken gizzard waste underwent cleaning, freezing, and crushing. The resulting substrate was treated with a 0.3 mol/L NaOH solution (1:10, vol) for 6 hours at room temperature (25 °C). It was then subjected to treatment with 1 mol/L acetic acid (1:10, vol) for 4 hours at room temperature (25 °C). Afterwards, the samples underwent pre-treatment in an ultrasonic bath at 40 °C for 30 minutes (TU). A control reaction was not subjected to ultrasound treatment (CT) in triplicate. Both samples were hydrolyzed with Alcalase® 2.5 L at 5% (enzyme; substrate, by weight) under optimal pH (8.00) and temperature (60 °C) conditions. The pH was controlled throughout the reaction by adding NaOH 0.5 mol/L. After 4 hours of hydrolysis, the enzyme was deactivated at 90 °C for 15 minutes. The protein hydrolysates were assessed for the degree of protein hydrolysis (GH) through basic consumption and antioxidant activity using both the ability to inhibit the ABTS radical and the ferric reducing antioxidant power (FRAP).

Resultados e Discussão

The control treatment exhibited a GH of 13.75%, while the ultrasound-assisted sample resulted in a GH of 12.62%. There was no significant difference in GH (p ≥ 0.05) when using ultrasound as pre-treatment in the gizzard residue protein hydrolysate. The ABTS inhibition capacity was 63.43% in the control sample and 74.29% in the ultrasound-assisted sample. Ultrasound increased (p < 0.05) the ability to inhibit the ABTS radical by more than 17% compared to the control. Regarding ferric reducing power, no significant differences were observed between the treatments (TC 63.15% and TU 59.97%).

Conclusão

The use of ultrasound enhanced the antioxidant activity of hydrolysates, representing a green and promising assistive technology for generating bioactive peptides from chicken protein hydrolysates.