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Información tecnológica

On-line version ISSN 0718-0764

Abstract

BAEZ-SUAREZ, Andrea J; OSPINA-DE-BARRENECHE, Nelly  and  ZAPATA-MONTOYA, José E. Effect of Temperature, pH, Substrate Concentration and type of Enzyme on the Enzymatic Hydrolysis of Viscera of Red Tilapia (Oreochromis spp.). Inf. tecnol. [online]. 2016, vol.27, n.6, pp.63-76. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642016000600007.

Protein hydrolysates were prepared from viscera of red tilapia (Oreochromis spp.), an important fish species of great production in Colombia. Hydrolysis with three different enzymes (Alcalase, Flavourzyme and Neutrase) were evaluated to establish which of them deliver the highest degree of hydrolysis (DH) using the pH-stat method. On each enzyme a 22 factorial design was applied to evaluate the effect of temperature and pH on the DH. Maximum DH values of 10.9% for Alcalase and 3.9% for Flavourzyme and Neutrase were obtained. Subsequently, a response surface 32 analysis for the hydrolysis with Alcalase was performed. The results showed that the DH is maximized when working at pH= 9.5 and T= 53.45°C keeping constant the initial substrate concentration, enzyme concentration and reaction time. Finally the effect of substrate was evaluated varying protein concentration between 12.5 g/L, 21.25 g/L, 29.5 g/L and 37.5 g/L. Furthermore, the kinetic constants of Michaelis-Menten were evaluated.

Keywords : tilapia viscera; fish protein hydrolysates; degree of hydrolysis; factorial design.

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