Producción de hidrolizados de proteína de pescado a partir de recortes de filetes de Oreochromis niloticus
DOI:
https://doi.org/10.33448/rsd-v11i6.29172Palabras clave:
Hidrólisis enzimática; Optimización; Subproductos de pescado; Proteína; Proteasa.Resumen
La optimización de procesos es esencial para la viabilidad a gran escala en la industria alimentaria. Aquí, aplicamos la metodología de diseño rotacional compuesto central (DRCC) seguida de un análisis de superficie de respuesta para optimizar la producción de hidrolizado de proteína de pescado (HPP). El HPP se obtuvo a partir de recortes de filete de tilapia sometidos al proceso de hidrólisis utilizando las enzimas Alcalase 2.4L™, Neutrase™ y Novo-Pro™ D, en condiciones controladas de temperatura, concentración de enzimas y pH. Primero, aplicamos un Diseño de Factor Fraccionario (DFF) 23-3 para seleccionar las variables más influyentes en el proceso con cada enzima a aplicar en el DRCC. Del DFF, seleccionamos la temperatura y la concentración de enzimas para Alcalase 2.4L™ y Novo-Pro™ D, la temperatura y el pH para Neutrase™. El grado máximo estimado de hidrólisis (GHmax) con Alcalase 2.4L™ fue del 60,05 % en un proceso de 180 min a 39,03 °C y una concentración de enzima del 0,65 %. Neutrase™ logró una GHmáx del 56,96 % durante 120 min a 39,46 °C y un pH de 6,039, mientras que Novo-Pro™ D tuvo una GHmáx del 54,76 % durante 60 min a 47,95 °C y una concentración de enzima del 0,866 %. Por lo tanto, las tres enzimas mostraron resultados prometedores para obtener HPP con alto contenido de GH a partir de recortes de filete de tilapia del Nilo.
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Derechos de autor 2022 Joana Karin Finkler; Pitágoras Augusto Piana; Jéssica Fernanda Fleck; Wilson Rogério Boscolo; Aldi Feiden; Altevir Signor; Monica Lady Fiorese
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