Optimization of enzymatic hydrolysis process of mechanically separated chicken meat / Otimização do processo de hidrólise enzimática de carne de frango mecanicamente separada

Alessandro Lima Sbeghen, Ilizandra Aparecida Fernandes, Clarice Steffens, Eunice Valduga, Vandré Barbosa Brião, Jamile Zeni, Juliana Steffens


The main of this work was to evaluate the influence of the temperature, pH and enzyme concentration in the hydrolysis of mechanically separated chicken meat (MSCM) with and without previous heat treatment. The influence of pH (8.08 to 8.92), temperature (50.75ºC to 59.25ºC), enzyme concentration (0.38 to 4.62%) and reaction time (0.17 to 5.83 h) on the degree of hydrolysis and protein concentration were evaluated. The conditions that promoted the best degree of hydrolysis where 58°C, pH 8.5, enzyme concentration of 4.62 and reaction time of 3 h without previous heat treatment. The hydrolysed presented IC50 of 4 mg/mL. The MSCM hydrolyzed in these conditions is alternative of product with antioxidant properties with potential of application in foods.



alcalase, heat treatment, protein, antioxidant activity.

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DOI: https://doi.org/10.34117/bjdv6n9-223


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