Emprego de metodologia enzimática na obtenção de extratos protéicos de farinha de trigo

Abstract

An enzymatic method was used for obtaining protein extracts from wheat flour using an alkaline protease. Some parameters were evaluated aiming the optimization of this method: temperature (40-50 ºC); time (2-5 h); physical treatment of the sample (no treatment, ultra-turrax/16,000 rpm/5 min and ultrasound/120 W/10 min); enzyme:substrate ratio (E:S) of 5:100 - 10:100 and concentration of wheat flour (1:3, 1:5 and 1:10 w/v). The results showed that the best condition for protein extraction was that using the sample concentration of 1:3 (w/v), ultra-turrax, E:S of 10:100, at 40 ºC, 2 h, having reached an extraction yield of 88.53%.