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Información tecnológica

versión On-line ISSN 0718-0764

Resumen

ARIAS, Lorena; OSPINO, Karen S.  y  ZAPATA, José E.. Elaboration of Flavored Milk Fortified with Hemic Iron from of Bovine Hemoglobin Hydrolyzed. Inf. tecnol. [online]. 2018, vol.29, n.4, pp.65-74. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642018000400065.

The effect of pH, initial substrate concentration (S0) and enzyme/substrate ratio (E/S) on hydrolysis degree (HD) in enzymatic hydrolysis reaction of bovine hemoglobin using Alcalase 2.4L was determined and analyzed. The precipitate rich in heme iron obtained from the hydrolyzed product with higher HD was added to flavored milk to increase its iron contain. The color coordinates were determined to establish the changes occurred in the added milk with heme iron enriched peptides respect to control milk. Additionally, a test of hedonic scale was carried out to determine the acceptance level of fortified milk. The results showed that HD depends on the three variables: pH, S0 and E/S. The fortified milk achieved 56,92 mg Fe/kg, while the color analysis determined a color difference above acceptable tolerance. However, the sensorial analysis showed satisfactory acceptance of the milk.

Palabras clave : enzymatic hydrolysis; peptides; heme iron; milk flavored; bovine hemoglobin.

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