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Enzymatic Hydrolysis of Proteins from Chicken Viscera in the Presence of an Ionic Liquid Enhanced Their Antioxidant Properties

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Abstract

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 compound 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. For DPPH-radical scavenging, the enzymatic hydrolysis performed using an amount of enzyme adjusted to 120 U/mL, pH 7.0 and 40 °C resulted in protein hydrolysates with maximum antioxidant activity of 188.11 µmol TE/g. For FRAP assay, the protein hydrolysates produced with 60 U/mL, pH 9.0 and 40 °C showed the highest antioxidant potential (1126.33 µmol TE/g). In the presence of the IL, it was possible to obtain protein hydrolysates from chicken viscera with similar antioxidant activities, compared to the protein hydrolysates produced without IL, using 1/3 of the amount of enzyme.

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Acknowledgements

The work described in this paper was substantially supported by the Department of Food Science, School of Food Engineering, University of Campinas, which is gratefully acknowledged. Acknowledgment to the Scientific Initiation Program of UNICAMP (PIBIC) for the opportunity to develop the research project and grant funding.

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  1. Department of Food Science, School of Food Engineering, University of Campinas, 80 Rua Monteiro Lobato, Campinas, SP, Brazil

    Vítor Geniselli da Silva & Ruann Janser Soares de Castro

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  1. Vítor Geniselli da Silva
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da Silva, V.G., de Castro, R.J.S. Enzymatic Hydrolysis of Proteins from Chicken Viscera in the Presence of an Ionic Liquid Enhanced Their Antioxidant Properties. Waste Biomass Valor 11, 3183–3193 (2020). https://doi.org/10.1007/s12649-019-00693-y

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