Efecto de Temperatura, pH, Concentración de Sustrato y Tipo de Enzima en la Hidrólisis Enzimática de VÍsceras de Tilapia Roja (Oreochromis spp.)

Abstract

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.