Hidrólse enzimática da torta de amêndoa de baru (dipteryx alata vogel) e determinação de propriedades tecnológicas e bioativas

Abstract

The profile of food consumers is constantly changing, with an increasing demand for a more nutritious diet and the consumption of functional foods that promote health benefits. Various processes can give rise to functional foods, such as bioprocesses, which include enzymatic hydrolysis, a process that plays a fundamental role. This process involves breaking molecular bonds in the presence of water, catalyzed by enzymes, improving their technological and nutritional properties, especially in the case of proteins. The plant protein market is on the rise due to the growing preference for non-animal food sources. Among the options for plant protein sources, baru almond cake stands out, being rich in proteins (24 g/100 g), which may contain peptides with bioactive and technological properties in its structure. In this context, enzymatic hydrolysis of the baru almond cake was carried out, and the obtained hydrolysates were evaluated for their technological characteristics. The baru cake was subjected to hydrolysis using the enzyme Alcalase, under different pH conditions, temperatures, and E:S ratios, totaling 17 experiments. An experimental design with three factors was conducted to choose an optimal experiment, evaluating the effectiveness of the second-order model using R2 and Tukey's test among the treatments. The hydrolysates were characterized in terms of solubility, water and oil holding capacity, gel-forming capacity, foam formation and stability capacity, emulsifying activity index, and emulsion stability. The hydrolysates showed high percentages of degree of hydrolysis (28%), excellent oil holding properties (230.80%), emulsifying properties (134.70 m²/g), and foaming properties (40.40%). The second-order mathematical modeling allowed the selection of a response variable that best fit the evaluated independent variables, with emulsifying capacity showing the best fit, making experiment 12 (60°C, 9.35 pH, and 2.5% E:S) the optimized treatment choice. The obtained results highlighted the presence of hydrolysates with technological properties within the baru almond cake, indicating the potential that the product has for applications in food processes.