No presente estudo, verificou-se que utilização de duas proteases com mecanismos catalíticos diferentes, proporcionou respostas específicas quanto às propriedades funcionais e antioxidantes. Dependendo também do grau de hidrólise utilizado, a micropartícula é significativamente influenciada, em suas propriedades de eficiência de encapsulação e proteção contra oxidação.
Conforme exposto nos capítulos anteriores, as micropartículas estabilizadas pela Flavourzyme exibiram maiores eficiências de encapsulação, uma vez que essas emulsões foram mais estáveis durante o processo de microencapsulação, em comparação com a proteína intacta e com os hidrolisados da Alcalase. Já durante o armazenamento, as micropartículas produzidas pelos hidrolisados da Alcalase, mostraram uma considerável estabilidade contra a oxidação lipídica quando comparado com os demais, porém uma diminuição na Tg. De modo geral, essas diferenças podem ser devidas a vários fatores, incluindo o tamanho dos peptídeos, cargas relativas de cada um deles, distribuição dos aminoácidos na cadeia polipeptídica assim como exposição de aminoácidos com capacidade antioxidante.
Embasado no levantamento do referencial teórico, pode ser interessante executar algumas análises para entender melhor o comportamento desses hidrolisados nas propriedades físicas e físico-químicas dos pós microencapsulados:
• Avaliar o comportamento da estrutura maltodextrina/peptídeos na retenção de compostos voláteis;
• Verificar a quantidade de proteína/peptídeo na interface da micropartícula; • Estudar possíveis combinações de hidrolisados de diferentes enzimas a fim de
garantir uma melhor propriedade funcional e antioxidante;
• Fazer análise de colorimetria das partículas durante o armazenamento para acompanhamento de eventuais mudanças de cor;
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