Enzymatic hydrolysis of Moringa oleifera Lam flour using bromelain and fig by-products as sources of protease

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorScience and Technology of Triangulo Mineiro (IFTM)-
Autor(es): dc.creatorBustamante, Lady Johana Arismendi-
Autor(es): dc.creatorMaisa, Davanso-
Autor(es): dc.creatorde Cerqueira e Silva, Mariana Barros-
Autor(es): dc.creatorde Paula, Ariela Veloso-
Autor(es): dc.creatorTeixeira, Estelamar Maria Borges-
Autor(es): dc.creatorBassan, Juliana Cristina-
Data de aceite: dc.date.accessioned2025-08-21T23:12:19Z-
Data de disponibilização: dc.date.available2025-08-21T23:12:19Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2022-10-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.focha.2022.100133-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/248391-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/248391-
Descrição: dc.descriptionMoringa oleifera Lamarck flour (MOF) has been recognized as a source of vegetable proteins; however, around 70.1±0.98% of protein can be called “insoluble protein”, for its resistance to gastrointestinal digestion. For protein to be absorbed in the human intestinal tract, it must be consumed in the form of a soluble protein. Proteases have shown to increase soluble proteins. The objective of this study was, hence, to investigate the increase in soluble proteins of MOF soluble and insoluble water fraction through the hydrolysis with proteases obtained from fig and pineapple by-products, ficin and bromelain, respectively. In conclusion, the protein of MOF had changes in their solubility by enzymatic effect. In particular, the hydrolysis of water insoluble Moringa oleifera Lam flour fraction (IMOF) with ficin contributed to a significant increase in soluble proteins, a result detectable through the different methods applied (colorimetric Bradford method, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and Reversed phase high-performance liquid chromatography (RP-HPLC)).-
Descrição: dc.descriptionSão Paulo State University (Unesp) School of Pharmaceutical Sciences-
Descrição: dc.descriptionSão Paulo State University (Unesp) Institute of Chemistry Department of Biochemistry and Chemical Technology-
Descrição: dc.descriptionFederal University of Amazonas Faculty of Pharmaceutical Sciences-
Descrição: dc.descriptionFederal Institute of Education Science and Technology of Triangulo Mineiro (IFTM) campus Uberaba-
Descrição: dc.descriptionSão Paulo State University (Unesp) School of Pharmaceutical Sciences-
Descrição: dc.descriptionSão Paulo State University (Unesp) Institute of Chemistry Department of Biochemistry and Chemical Technology-
Idioma: dc.languageen-
Relação: dc.relationFood Chemistry Advances-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBy-product-
Palavras-chave: dc.subjectEnzymatic hydrolysis-
Palavras-chave: dc.subjectFig latex-
Palavras-chave: dc.subjectMoringa oleifera leaves-
Palavras-chave: dc.subjectPineapple crown-
Palavras-chave: dc.subjectProtein-
Título: dc.titleEnzymatic hydrolysis of Moringa oleifera Lam flour using bromelain and fig by-products as sources of protease-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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