Hidrólisis de las proteínas de anchoveta (Engraulis ringens) entera por acción de la enzima ProtamexTM
DOI:
https://doi.org/10.17268/sci.agropecu.2018.01.10Keywords:
anchoveta entera, grado de hidrólisis, péptidos, Protamex™Abstract
Hoy en día, es de gran relevancia el desarrollo de la obtención de hidrolizados proteicos a partir de carne de pescado por acción enzimática. El objetivo de la presente investigación fue evaluar el efecto de los factores de la reacción catalítica tales como, relación enzima sustrato (E/S), factor de dilución (D) y tiempo de reacción (t); con respecto al grado de hidrólisis (GH) de proteínas de anchoveta entera por acción de la enzima comercial Protamex™, la recuperación de proteínas (RP) y la distribución aparente del peso molecular (PM) del hidrolizado proteico. La hidrólisis se llevó a cabo en un reactor con un volumen de trabajo de 750 mL, a 55 ºC, a pH 7,5 y una velocidad de agitación de 100 rpm. Se encontró un comportamiento lineal positivo entre el GH y la relación enzima sustrato, mientras que para el factor de dilución fue un comportamiento lineal negativo, sin embargo, con el tiempo de reacción presentó un comportamiento no lineal. Los mismos resultados se hallaron para la RP. Por la metodología de superficie de respuesta se determinaron los valores de la relación enzima sustrato de 60 UA × kg-1 proteína cruda, un factor de dilución de 0,7 kg pescado × kg-1 agua y un tiempo de reacción de 60 min, que correspondieron a obtener los valores óptimos de GH de 16,90% y RP de 68,72% y el menor PM de los péptidos de 10,10 kDa. Se concluyó que el preparado enzimático comercial Protamex™, mostró una buena eficiencia en la extracción e hidrolisis de la proteína presente en la anchoveta entera.
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Received September 12, 2017.
Accepted February 11, 2018.
Corresponding author: acascal2002@yahoo.es (A. Castillo).
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